Description
A classic Cajun and Creole dish, Red Beans and Rice is a flavorful one-pot meal featuring smoked sausage, kidney beans, and aromatic vegetables like onion, bell pepper, and celery. Seasoned with thyme, paprika, and a hint of cayenne, this dish is hearty, comforting, and perfect for a cozy dinner.
Ingredients
Scale
For the Red Beans:
- 1 tablespoon olive oil
- 1 lb smoked sausage or andouille sausage, sliced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- 2 cans (15 oz each) red kidney beans, drained and rinsed
- 4 cups chicken broth
- 1 bay leaf
For Serving:
- 2 cups cooked white rice
- Salt and black pepper to taste
- Chopped green onions and parsley for garnish
Instructions
- Brown the Sausage: In a large pot, brown the sausage slices in olive oil for 4–5 minutes. Set aside.
- Sauté Vegetables: Cook onion, bell pepper, and celery until softened, about 5 minutes. Add garlic, thyme, paprika, and cayenne; cook for 1 minute.
- Cook the Beans: Add kidney beans, broth, bay leaf, and sausage. Simmer uncovered for 25–30 minutes.
- Season and Serve: Remove bay leaf, season with salt and pepper. Serve over cooked rice, garnish with green onions and parsley.
Notes
- For a creamier texture, mash some of the beans during cooking.
- To make it vegetarian, omit sausage and use vegetable broth instead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Creole
Nutrition
- Serving Size: 1½ cups
- Calories: 380
- Sugar: 4g
- Sodium: 890mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 17g
- Cholesterol: 35mg
