Name: New Orleans Red Beans and Rice
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: Southern
Ingredients: 1 lb dried red kidney beans; 6 cups water; 1 tablespoon olive oil; 1 medium onion, chopped; 1 green bell pepper, chopped; 2 stalks celery, chopped; 3 cloves garlic, minced; 1 lb smoked sausage, sliced (e.g., Andouille); 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 bay leaf; 1 teaspoon cayenne pepper (adjust to taste); Salt and pepper to taste; 2 cups long-grain white rice; 4 cups chicken broth or water; 2 green onions, chopped (for garnish); Fresh parsley, chopped (for garnish)

Description

A heartwarming and filling Southern dish featuring tender red beans, smoked sausage, and fluffy rice.

Ingredients

Scale

1 lb dried red kidney beans
6 cups water
1 tablespoon olive oil
1 medium onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 lb smoked sausage, sliced (e.g., Andouille)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
1 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
2 cups long-grain white rice
4 cups chicken broth or water
2 green onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)

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Instructions

Rinse the dried red kidney beans under cold water. In a large pot, combine the beans and 6 cups of water. Bring to a boil.
Once boiled, remove the pot from heat, cover it, and let the beans soak for 1-2 hours.
After soaking, drain and rinse the beans again. In the same large pot, heat the olive oil over medium heat.
Add the chopped onion, green bell pepper, and celery to the pot. Sauté for about 5-7 minutes until the vegetables soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced smoked sausage to the pot and cook for about 5 minutes to brown it slightly.
Put the soaked beans back into the pot along with the oregano, thyme, bay leaf, cayenne pepper, salt, and pepper. Stir the mixture well.
Pour in enough chicken broth (or water) to cover the beans by about 1 inch. Bring the mixture to a boil, then reduce the heat to low.
Cover and let the pot simmer for about 60 minutes. Stir occasionally until the beans become tender.
While the beans cook, prepare the rice according to package directions, using chicken broth or water for added flavor.
After the beans are cooked, taste and adjust the seasoning as needed. Remove and discard the bay leaf.
Serve the red beans over a bed of rice, garnished with chopped green onions and fresh parsley.

Notes

This dish tastes even better the next day, making it perfect for meal prep. Adjust cayenne pepper for desired spice level.

Prep Time: 120 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 800mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 12g
Protein: 20g
Cholesterol: 50mg