Perfectly hearty Louisiana style comfort food at it's best! Red beans and smoked sausage are cooked low and slow with flavorful cajun spices, then served with fresh cooked rice to create a homestyle dinner recipe you'll crave again and again!Makes about 8 cups bean mixture.
Ready in: 2hours20minutes
1lb.dried red kidney beans,picked over
1 1/2cupswater,plus more for soaking beans
13oz.Andouille sausage,sliced about 1/3-inch thick*
1largeyellow onion,diced (2 cups)
2largecelery ribs,sliced (1 cup)
1mediumred bell pepper,chopped (1 1/4 cups)
4garlic cloves,minced (1 1/2 Tbsp)
1/8tspcayenne pepper,or to taste (optional)
1(32 oz) cartonlow-sodium chicken broth(4 cups)
1/4cupeach chopped fresh parsley and green onions
2cupswhite rice,cooked according to package directions
Salt and freshly ground black pepper
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.
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).
Add onion, celery and bell pepper, saute 3 minutes. Add garlic, chili powder, cumin and paprika, saute 1 minute longer.
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).
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.
Stir in parsley and green onions. Serve mixture warm with prepared rice.
*This is spicy sausage, if you don't want a spicy dish then use another smoked sausage. Also omit the cayenne pepper.