Red beans and rice

Red Beans and Rice

Servings: 8
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes


  • 1 lb. dried red kidney beans, picked over
  • 1 1/2 cups water, plus more for soaking beans
  • 13 oz. Andouille sausage, sliced about 1/3-inch thick*
  • 1 Tbsp olive oil
  • 1 large yellow onion, diced (2 cups)
  • 2 large celery ribs, sliced (1 cup)
  • 1 medium red bell pepper, chopped (1 1/4 cups)
  • 4 garlic cloves, minced (1 1/2 Tbsp)
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1/8 tsp cayenne pepper, or to taste (optional)
  • 1 (32 oz) carton low-sodium chicken broth (4 cups)
  • 1/4 cup each chopped fresh parsley and green onions
  • 2 cups white rice, cooked according to package directions
  • Salt and freshly ground black pepper


  1. Add beans to a large bowl, pour in enough water to cover beans by 2-inches. Let soak at least 8 hours or overnight, then drain.

  2. Heat oil in a large pot over medium-high heat. Add sausage and cook, tossing occasionally, until slightly browned, about 5 minutes. Transfer to a plate lined with paper towels, leave rendered fat in pan (there should be about 2 Tbsp).

  3. Add onion, celery and bell pepper, saute 3 minutes. Add garlic, chili powder, cumin and paprika, saute 1 minute longer.

  4. Pour in chicken broth, 1 1/2 cups water, drained beans, oregano, thyme, cayenne pepper and return sausage to pot. Season with salt to taste (you should only need about 1/4 - 1/2 tsp).

  5. Bring mixture to a light boil over medium-high heat. Reduce heat to low, cover and simmer until beans are tender, stirring occasionally, about 1 1/2 - 2 hours.

  6. Stir in parsley and green onions. Serve mixture warm with prepared rice.

Recipe Notes

*This is spicy sausage, if you don't want a spicy dish then use another smoked sausage. Also omit the cayenne pepper.