Serves 6
275 min
Smoky, Spicy Creole Red Beans and Rice
Recipe GLPR14b27f01354c9b
A classic New Orleans-style dish featuring tender kidney beans simmered with the holy trinity of Creole cooking—onions, celery, and bell pepper—infused with smoky andouille sausage, warm sage, and bold Cajun spices. Served over fluffy long-grain rice, this hearty main course delivers authentic deep flavor and satisfying comfort in every spoonful.
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Ingredients
2 Tbsp. vegetable oil
1 large onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
2 stalks celery, coarsely chopped
1 lb. dried kidney beans, soaked overnight and drained
3 garlic cloves, finely chopped
2 fresh bay leaves
8 cups low-sodium chicken broth (or 4 cups broth plus 4 cups water)
¼ cup fresh parsley, finely chopped, plus more for serving
1 Tbsp. Cajun seasoning
3½ tsp. kosher salt, divided (plus more to taste)
1 tsp. ground sage
2 tsp. freshly ground black pepper
6 oz. andouille sausage, cut into ½-inch pieces
2 cups long-grain rice
Directions
Heat the vegetable oil in a large heavy pot or Dutch oven over medium heat. Add the chopped onion, green bell pepper, and celery. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes. Stir in the drained kidney beans, finely chopped garlic, and bay leaves. Continue cooking and stirring frequently for 2 minutes to allow the flavors to bloom.
Pour the chicken broth into the pot and bring to a boil. Stir in the chopped parsley, Cajun seasoning, 1½ teaspoons of salt, ground sage, and black pepper. Lower the heat to medium-low and simmer gently for 1½ to 2 hours, stirring occasionally and adding additional broth or water (up to ½ cup) as needed to keep the beans submerged and prevent them from drying out. The beans should be tender but still hold their shape.
Once the beans are tender, add the andouille sausage pieces to the pot and continue simmering for 30 minutes longer to allow the sausage to infuse its smoky flavor throughout. Taste the mixture and add more salt if needed. Remove and discard the bay leaves before serving.
While the beans are finishing their final simmer, bring 4 cups of water to a boil in a medium saucepan. Add the long-grain rice and the remaining 2 teaspoons of salt, then return to a boil. Reduce the heat to low, cover the saucepan with a lid, and cook without lifting the cover until the rice is tender and all the liquid has been absorbed, about 30 to 35 minutes.
Divide the cooked rice among serving bowls, then ladle the warm bean and sausage mixture generously over the rice. Garnish each serving with additional fresh chopped parsley and serve hot.
