Red Beans and Rice (Print Version)
Smoky Andouille, tender red beans and aromatics slow-simmered into a hearty, gluten-free bowl served over fluffy rice.
# What You Need:
→ Meats
01 - 10 ounces smoked Andouille sausage, sliced into rounds
→ Vegetables and Beans
02 - 2 cups dried red kidney beans, soaked overnight and drained
03 - 1 large yellow onion, finely diced
04 - 1 bell pepper, cored and chopped
05 - 2 celery stalks, chopped
06 - 4 garlic cloves, minced
07 - 2 bay leaves
08 - 1 teaspoon dried thyme
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon cayenne pepper (optional)
→ Cooking Liquid and Seasonings
11 - 5 cups chicken or vegetable broth
12 - Salt and black pepper to taste
13 - 2 tablespoons olive oil
14 - 2 tablespoons fresh parsley, chopped (for garnish)
→ For Serving
15 - 2 cups long-grain white rice, cooked according to package directions
16 - 2 spring onions, thinly sliced (optional garnish)
# Directions:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced sausage and cook until nicely browned on both sides, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set aside.
02 - In the same pot with the rendered drippings, add the diced onion, chopped bell pepper, and celery. Cook for approximately 5 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and continue cooking for 1 additional minute until fragrant.
03 - Stir in the soaked and drained kidney beans, bay leaves, dried thyme, smoked paprika, and cayenne pepper. Pour in the broth and bring the mixture to a rolling boil.
04 - Reduce the heat to low, cover the pot, and let the beans simmer gently for about 1 hour, stirring occasionally to prevent sticking, until the beans are just tender.
05 - Return the browned sausage to the pot. Continue simmering uncovered for 20 to 30 minutes, using the back of a spoon to mash some beans against the side of the pot to naturally thicken the broth. Season generously with salt and black pepper to taste.
06 - Remove and discard the bay leaves. Ladle the hot beans and sausage over cooked white rice. Garnish with chopped fresh parsley and sliced spring onions if desired. Serve with hot sauce on the side.
# Expert Tips:
01 -
- The way the beans break down and create their own thick, creamy sauce is pure kitchen magic that no can or shortcut can replicate.
- It feeds a crowd for almost nothing and tastes even better the next day when the spices have had time to settle in.
02 -
- Skipping the overnight soak will give you beans with a chalky center and a cooking time that stretches well past patience.
- Mashing the beans against the pot during the final simmer is the difference between a thin broth and that luxurious, coating texture you want.
03 -
- Taste the beans before adding salt because the sausage and broth both bring sodium to the pot and it is easy to overseason.
- A tablespoon of butter stirred in at the very end adds a silky finish that most people will not be able to identify but everyone will notice.