Red beans & rice
A classic Creole dish made by simmering red beans with spices and sausage, served over rice.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Red Kidney Beans (dried) | 500 | Grams |
| Andouille Sausage (sliced) | 500 | Grams |
| White Rice (uncooked) | 2 | Cups |
| Onion (chopped) | 1 | Count |
| Green Bell Pepper (chopped) | 1 | Count |
| Celery Stalk (chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Chicken Broth (low sodium) | 1 | Liter |
| Bay Leaf | 2 | Count |
| Thyme (dried) | 1 | Tsp |
| Cayenne Pepper | 0.5 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Olive Oil | 2 | Tbsp |
| Green Onions (sliced for garnish) | 3 | Count |
Instructions
- Rinse and drain the soaked red kidney beans.
- In a large pot, heat olive oil over medium heat. Add the sliced andouille sausage and cook until browned.
- Add chopped onion, green bell pepper, and celery to the pot. Sauté until the vegetables are softened.
- Stir in minced garlic and cook for another minute until fragrant.
- Add the drained beans, chicken broth, bay leaves, thyme, cayenne pepper, salt, and black pepper to the pot. Stir well.
- Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 1.5 to 2 hours, or until the beans are tender.
- While the beans are cooking, prepare the rice according to package instructions.
- Once the beans are tender, remove the bay leaves and adjust seasoning if necessary.
- Serve the red beans over cooked rice and garnish with sliced green onions.
Prep
- Soak the red kidney beans in water overnight.
Kitchen equipment
Large PotRice Cooker or Pot For Rice