Description
A classic and hearty Creole dish of tender red kidney beans simmered with spicy andouille sausage, aromatic vegetables, and Cajun seasonings, served over fluffy long-grain white rice. Perfect for a comforting family meal with rich flavors and satisfying textures.
Ingredients
Scale
Beans and Broth
- 1 pound dried red kidney beans, rinsed and soaked overnight
- 4 cups chicken broth
- 2 bay leaves
- Salt and black pepper, to taste
Vegetables and Sausage
- 12 ounces andouille sausage, sliced
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
Rice
- 1 ½ cups long-grain white rice
Seasonings and Oils
- 1 tablespoon Cajun or Creole seasoning
- 2 tablespoons olive oil or butter
Instructions
- Prepare the Beans: Rinse the dried red kidney beans thoroughly and soak them overnight in water to soften and reduce cooking time. Alternatively, use a quick-soak by boiling the beans for a few minutes and then letting them soak for an hour before cooking.
- Cook the Holy Trinity: Heat olive oil or butter in a large pot over medium heat. Add chopped onion, celery, and bell pepper, stirring occasionally until the vegetables become translucent and fragrant, about 5 to 7 minutes. Add minced garlic and cook for an additional minute to release its aroma.
- Add Sausage and Spice: Slice the andouille sausage and add it to the pot with the cooked vegetables. Brown the sausage pieces, stirring to combine. Sprinkle the Cajun or Creole seasoning over the mixture and stir well to coat all ingredients evenly.
- Simmer the Beans: Drain the soaked beans and add them to the pot along with the chicken broth and bay leaves. Bring the mixture to a simmer, then reduce the heat to low. Cook uncovered, stirring occasionally to prevent sticking, for 1.5 to 2 hours until the beans are tender and creamy. Mash some beans against the pot sides during cooking if desired to thicken the sauce.
- Cook the Rice: While the beans are simmering, prepare the long-grain white rice separately following package instructions. Cook until the rice is fluffy and light.
- Final Seasoning and Serve: Remove the bay leaves from the beans and adjust salt and black pepper to taste. Serve the savory red beans ladled generously over the hot cooked rice for a traditional and fulfilling meal.
Notes
- Soaking the beans overnight helps reduce cooking time and improves digestibility.
- You can substitute andouille sausage with smoked sausage or chorizo if unavailable.
- Adjust the level of Cajun seasoning according to your preferred spice tolerance.
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- Mashing some beans during simmering adds thickness to the dish without using flour or thickeners.
