Red Beans and Rice
Main
American1h 30m6 servingsEasyAbout this recipe
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.
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
