Cajun & Creole Free recipe

Red Beans and Rice

This Red Beans and Rice is creamy red beans simmered with sausage over rice. A gentle simmer -- not a hard boil -- is what keeps everything tender instead of tough.

Prep: 25 min Cook: 95 min Total: 120 min

120Minutes

6Servings

4.7Rating

EasyLevel

Why you'll love this recipe

A short, straightforward ingredient list with no special equipment needed.
The components can be made ahead and reheated without losing quality.
Scales up easily for a crowd -- just multiply the ingredients.

Ingredients

Makes 6 servings

1 lb dried red kidney beans, soaked overnight
1 lb andouille sausage, sliced
1 onion diced
1 bell pepper diced
2 celery stalks diced
4 cloves garlic minced
6 cups chicken broth
2 bay leaves
2 tsp Cajun seasoning
cooked rice

Estimated Nutrition (per serving)

360Calories

22gFat

22gCarbs

19gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Drain the soaked beans. Brown the sausage in a large pot, then add the onion, bell pepper, and celery and cook 6 minutes.
Step 2
Add the garlic and Cajun seasoning for 1 minute.
Step 3
Add the beans, broth, and bay leaves. Bring to a boil, then lower to a simmer.
Step 4
Cook 1.5 to 2 hours, stirring now and then, until the beans are very tender.
Step 5
Mash some of the beans against the side of the pot to make it creamy.
Step 6
Discard the bay leaves and serve over rice.

Cook's tips

This tastes even better the next day, once the flavors have had time to sit together in the fridge.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

Keep cooking