Description
A hearty and flavorful Southern classic, this Red Beans and Rice recipe combines smoky andouille sausage, bacon, and the traditional ‘holy trinity’ of vegetables simmered with red beans and Creole seasoning. Served over fluffy white rice and garnished with fresh herbs and hot sauce, it’s a comforting one-pot meal perfect for a satisfying dinner.
Ingredients
Rice
- 2 cups long grain white rice (about 6 cups cooked; see recipe note #1)
- 1 tablespoon olive oil
Beans and Sausage
- 12 ounces andouille sausage (or other smoked sausage, cut into 1/4-inch thick rounds)
- 2 strips bacon (thinly sliced crosswise)
- 1 medium onion (finely diced)
- 2 ribs celery (finely diced)
- 1 medium green bell pepper (finely diced)
- 3 cloves garlic (minced)
- 1 tablespoon Creole seasoning (or Cajun seasoning, salt-free as per recipe note #2)
- 2 bay leaves
- 3 (15-ounce) cans red kidney beans (or small red beans, do not drain as per recipe note #3)
- 1 cup low-sodium chicken broth (or more as needed)
- salt and freshly ground black pepper (to taste)
For Serving
- hot sauce
- thinly sliced green onions (optional garnish)
- chopped fresh parsley (optional garnish)
Instructions
- Cook the rice: Prepare the rice according to package directions. Cook the 2 cups of long grain white rice so it is hot and ready when the beans finish cooking.
- Brown the sausage: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the 12 ounces of andouille sausage slices and cook, stirring occasionally, until lightly browned, about 4-5 minutes. Transfer the browned sausage to a plate and set aside.
- Render bacon and sauté the trinity: In the same pot, add the thinly sliced bacon strips. Cook and stir until the fat renders and the bacon edges become crisp, about 3-4 minutes. Add the finely diced onion, celery, and green bell pepper. Cook until the vegetables soften, approximately 5-7 minutes. Stir in the minced garlic and 1 tablespoon Creole or salt-free Cajun seasoning, cooking until fragrant, about 1 minute.
- Simmer the beans: Return the browned sausage along with any accumulated juices to the pot. Add the 3 cans of red kidney beans along with their liquid, 2 bay leaves, and 1 cup of low-sodium chicken broth. Scrape up any browned bits from the bottom of the pot, bring the mixture to a boil, then reduce heat to low. Cover and simmer for 10 minutes to meld flavors.
- Mash and thicken the beans: Remove the lid and continue to simmer uncovered for an additional 10-15 minutes, stirring often. Mash some of the beans against the side of the pot to create a creamy texture. If the mixture is too thick, add more chicken broth as needed; if too thin, simmer a few minutes longer to reduce. Remove the bay leaves and season with salt and freshly ground black pepper to taste.
- Serve: Spoon the hot bean mixture over the cooked rice. Garnish with thinly sliced green onions and chopped fresh parsley if desired. Serve with hot sauce on the side for added heat.
Notes
- Recipe note #1: The 2 cups of uncooked rice yield about 6 cups cooked, providing enough base for the beans.
- Recipe note #2: To control sodium, use salt-free Creole or Cajun seasoning.
- Recipe note #3: Do not drain the beans; their liquid adds flavor and helps create the sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern, Creole
