Easy Red Beans and Rice

No ratings yet

Easy red beans and rice combines tender kidney beans, smoky andouille, bacon, peppers, and savory seasonings in a rich, hearty broth served over fluffy white rice.

Prep Time15

Cook Time3 11

Soak Overnight8

Total Time11 26

Course: dinner, Main Course

Cuisine: American

Servings:

Author: Holly

Equipment

Dutch Oven

Ingredients

1 pound dry red kidney beans
1 tablespoon vegetable oil
12 ounces andouille sausage diced
1 cup finely diced onion
¾ cup chopped celery
¾ cup green bell pepper
¼ cup red bell pepper
4 cloves garlic minced
2 quarts chicken broth or more as needed
1 pound smoked bacon
2 bay leaves
1 teaspoon black pepper
1 teaspoon dried thyme
½ teaspoon cayenne pepper or to taste
1 teaspoon hot sauce or to taste
4 cups cooked white rice
2 tablespoons chopped green onion or to taste

Instructions

Place beans in a large bowl and cover with cold water until 2 inches above the beans; let stand 8 hours to overnight. Drain and rinse.
In a large heavy bottom pot, over medium high heat, heat vegetable oil and cook smoked bacon, and sausage until the edges brown and bacon is starting to crisp, 5 to 7 minutes.
Add in onion, celery, and peppers to pot with sausage and cook while stirring until vegetables soften and start to turn translucent, 5 to 10 minutes.
Add garlic, and cook for 1 minute.
Stir in the red beans, chicken broth, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture and bring to a boil.
Reduce heat to low, and simmer gently, stirring occasionally, for 1½ hours. Taste, season with salt, and continue cooking, simmering on low until beans are soft, meat is tender, and desired consistency is reached, about 1½ to 2 hours more.
Serve in bowls topped with green onion

Notes

Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition