Red Beans and Rice
A hearty, soul-warming Louisiana-style classic made with creamy red kidney beans, smoky andouille sausage, and the holy trinity of onion, celery, and bell pepper. Simmered low and slow until thick and velvety, then ladled over fluffy white rice — this is budget-friendly comfort food at its absolute best.
6 servings · Prep 15 min · Cook 75 min · Total 90 min
American · Southern · Main Course · Dinner
Ingredients
Open in recipe scaler →Main
1 lb andouille sausage sliced into ¼-inch rounds
3 can red kidney beans drained and rinsed
1 medium yellow onion diced
3 stalks celery diced
1 whole green bell pepper diced
4 cloves garlic minced
2 cup chicken broth low sodium
1 tbsp vegetable oil
1 tsp smoked paprika
1 tsp dried thyme
0.5 tsp dried oregano
0.5 tsp cayenne pepper adjust
1 tsp kosher salt plus more
0.5 tsp black pepper freshly ground
Rice
2 cup long-grain white rice rinsed
4 cup water- 0.5 tsp salt
Garnish
3 stalks green onions thinly sliced
1 tbsp hot sauce such as Crystal or Tabasco, for serving
Tabasco
Equipment
Stovetop
Dutch Oven
Saucepan
Mixing Bowl
Pot
Fork
Wooden Spoon
Slotted Spoon
Knife
Ladle
Cutting Board
Saucepan (1 Quart)
Mixing Bowl (4 Quarts)
Dipping Fork
Potato Masher
Instructions
- Heat the @[Vegetable Oil] in a large #[Pot] or #[Dutch Oven] over ^[medium-high heat]. Add the sliced @[Andouille Sausage] and cook, stirring occasionally, for ~[3–4 minutes] until browned on both sides. Remove the sausage with a #[Slotted Spoon] and set aside, leaving the drippings in the pot.
- Reduce heat to ^[medium]. Add the diced @[Medium Yellow Onion], @[Celery], and @[Green Bell Pepper] to the pot. Sauté for ~[6–8 minutes], stirring often, until softened and the onion is translucent. Add the @[Minced Garlic] and cook for ~[1 more minute] until fragrant.
- Stir in the @[Smoked Paprika], @[Dried Thyme], @[Dried Oregano], @[Cayenne Pepper] (if using), @[Kosher Salt], and @[Black Pepper]. Cook for ~[30 seconds] to bloom the spices. Add the drained @[Red Kidney Beans], @[Chicken Broth], and browned @[Andouille Sausage] back to the pot. Stir everything together and bring to a boil.
- Reduce heat to ^[low] and simmer uncovered for ~[45–55 minutes], stirring occasionally, until the liquid has reduced and the mixture is thick and creamy. About halfway through, use the back of a #[Wooden Spoon] or a #[Potato Masher] to smash roughly one-third of the @[Red Kidney Beans] against the side of the pot — this naturally thickens the sauce without any starch. Taste and adjust @[Kosher Salt] and @[Black Pepper] as needed.
- While the beans simmer, combine the rinsed @[Long-Grain White Rice], @[Water], and @[Kosher Salt] in a medium #[Saucepan]. Bring to a boil over ^[high heat], then reduce to the lowest setting, cover tightly, and cook for ~[18 minutes]. Remove from heat and let steam, covered, for ~[5 minutes]. Fluff with a #[Dipping Fork] before serving.
- Spoon a generous mound of fluffy white @[Long-Grain White Rice] into each bowl and ladle the @[Red Kidney Beans] and @[Andouille Sausage] over the top. Garnish with sliced @[Green Onions] and a dash of @[Hot Sauce] if desired. Serve immediately.
