Description
Classic, creamy red beans and rice, a Louisiana staple. Slow-simmered kidney beans with andouille sausage, aromatic vegetables, and Cajun spices, served over fluffy white rice.
Ingredients
Scale
- 1 pound dried red kidney beans, rinsed
- 8 cups water, plus more for soaking
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2–3 cloves garlic, minced
- 1 pound andouille sausage, sliced (or smoked sausage)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1 bay leaf
- Salt and black pepper to taste
- Hot sauce, to taste (optional)
- Cooked white rice, for serving
- Chopped green onions, for garnish (optional)
Instructions
- Soak the Beans: Rinse the dried red kidney beans in a colander. Soak using either the overnight method (8 cups water, soak 8+ hours) or the quick soak method (boil 2-3 minutes, soak 1 hour). Drain and rinse well.
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and green bell pepper; cook until softened (5-7 minutes).
- Add Garlic and Sausage: Add minced garlic and sliced sausage. Cook until garlic is fragrant and sausage is lightly browned (3-5 minutes).
- Incorporate Spices: Stir in thyme, oregano, and cayenne pepper. Cook for 1 minute, stirring constantly.
- Add Beans and Water: Add drained beans and 8 cups fresh water (or enough to cover beans by 2 inches). Add bay leaf.
- Simmer: Bring to a boil, then reduce heat to low, cover, and simmer gently for 2-3 hours (or longer) until beans are very tender and creamy. Stir occasionally; add more water if needed.
- Season: After 2 hours, season with salt and black pepper to taste.
- Mash (Optional): Mash some beans against the pot to thicken the sauce.
- Continue Simmering: Continue simmering for 30 minutes to 1 hour, until desired consistency is reached.
- Remove Bay Leaf: Remove bay leaf before serving.
- Cook Rice: Cook white rice according to package directions.
- Serve: Spoon rice into a bowl, top with red beans.
- Garnish (Optional): Garnish with chopped green onions. Add hot sauce to taste.
- Enjoy! Serve immediately.
Notes
- Sausage: Andouille is traditional, but kielbasa or chorizo can be substituted.
- Spice: Adjust cayenne pepper to your preference.
- Vegetarian: Omit sausage, use vegetable broth, and add smoked paprika.
- Slow Cooker: Combine all ingredients (except rice) in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
- Instant Pot: Sauté aromatics and sausage in the Instant Pot. Add the beans, water, spices, and bay leaf. Cook on high pressure for 40 minutes, followed by a natural pressure release for 15 minutes.
- Ham Hock: Add a smoked ham hock for richer flavor.
- Serving Suggestions: Serve with cornbread.
- Freezing: Freeze cooled beans in freezer-safe containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 120 minutes