Description
A classic Louisiana Red Beans and Rice recipe featuring slow-simmered red kidney beans with andouille sausage, aromatic vegetables, and Cajun spices served over fluffy long grain white rice. This hearty, comforting dish is perfect for a flavorful family meal with rich southern roots.
Ingredients
Beans and Meat
- 1 pound dried red kidney beans
- 2 tablespoons extra virgin olive oil
- 1 pound Andouille sausage, sliced
Vegetables and Aromatics
- 2 celery ribs, diced
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 2 green onions, sliced (plus more for garnish)
- ¼ cup finely chopped fresh parsley (plus more for garnish)
Spices and Seasonings
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 bay leaves
Liquids
- 6 cups low-sodium chicken broth
For Serving
- 3 to 4 cups cooked long grain white rice
Instructions
- Soak the beans: Place the dried red kidney beans in a large bowl and cover with cold water by 3 inches. Let them soak overnight to soften. The next day, drain and rinse the beans thoroughly before cooking.
- Sear the sausage: Heat the extra virgin olive oil in a large pot over medium heat. Add the sliced andouille sausage and sear each side for 4 to 6 minutes until golden brown. Work in batches if necessary to avoid overcrowding. Remove the sausage from the pot and set aside.
- Sauté the vegetables: In the same pot, add the diced onions, celery, and green bell pepper. Sauté for 8 to 10 minutes until the onions start to caramelize. Stir in minced garlic, Cajun seasoning, dried oregano, dried thyme, kosher salt, and black pepper, cooking for another minute to release the flavors.
- Simmer and cook: Return the browned sausage to the pot along with the soaked beans, low-sodium chicken broth, and bay leaves. Stir to combine, bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour. Stir occasionally. Remove the lid and continue cooking uncovered for an additional 30 minutes until the beans are tender and the liquid has thickened. For extra thickness, mash some beans against the side of the pot with your spoon. Meanwhile, cook the rice according to package instructions.
- Add greens: Stir in the sliced green onions and chopped fresh parsley. Taste the dish and adjust salt as needed for seasoning.
- Serve: Remove the bay leaves before serving. Spoon the red beans over cooked long grain white rice and garnish with additional green onions and parsley for a fresh finish.
Notes
- Soaking the beans overnight reduces cooking time and improves texture.
- Andouille sausage is key for authentic smoky flavor; substitute with kielbasa if unavailable.
- Adjust Cajun seasoning according to your spice tolerance.
- Leftover beans and rice taste even better the next day as flavors meld.
- For a vegetarian version, omit sausage and use vegetable broth.
