Description
Experience the heartwarming comfort of Louisiana red beans and rice, a classic dish that brings together tender kidney beans, smoky sausage, and vibrant spices. Perfect for family gatherings or cozy nights in, this recipe captures the essence of Southern hospitality with every bite.
Ingredients
Scale
- 1 cup dried red kidney beans (soaked overnight)
- 12 oz Andouille sausage (sliced)
- 1 medium yellow onion (chopped)
- 2 stalks celery (diced)
- 1 green bell pepper (diced)
- 4 cloves garlic (minced)
- 2 bay leaves
- 1/2 tsp cayenne pepper (adjust to taste)
- 4 cups low-sodium chicken broth
- 1 cup long-grain white rice
Instructions
- Soak the dried red kidney beans in water overnight to ensure tenderness.
- In a large pot over medium heat, add oil and sauté chopped onions, celery, and bell pepper for about 5 minutes until softened.
- Add sliced sausage and minced garlic; sauté until golden brown for about 3–4 minutes.
- Stir in soaked beans, chicken broth, and bay leaves; bring to a boil then reduce heat to low. Cover and simmer for approximately 1 hour until beans are tender.
- After an hour, add cayenne pepper, salt, and pepper to taste. Simmer uncovered for an additional 20–30 minutes until the mixture thickens.
- Meanwhile, cook rice according to package instructions. Serve generous spoonfuls of the bean mixture over fluffy rice.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: Southern
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 40mg
Keywords: - For extra richness, feel free to add smoked ham or adjust seasoning with your favorite spices. - Leftovers can be stored in an airtight container in the fridge for up to five days; they taste even better the next day!