Description
A comforting and flavorful dish featuring creamy red beans, andouille sausage, and a blend of spices, perfect for family dinners and gatherings.
Ingredients
Scale
- 1 pound red kidney beans
- 12 ounces andouille sausage, sliced
- 1 medium yellow onion, diced
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 6 cups chicken broth or water
- 6 cups cooked white rice
Instructions
- Soak the red kidney beans overnight in plenty of water. Drain and rinse before cooking.
- In a large pot, heat olive oil over medium heat. Brown the sliced andouille sausage and set aside.
- Sauté the onion, celery, and bell pepper for about 5 minutes, then add minced garlic and cook for 1 additional minute.
- Add soaked beans, bay leaves, thyme, smoked paprika, Cajun seasoning, salt, and black pepper. Pour in chicken broth to cover the beans and bring to a boil.
- Reduce the heat, cover, and let simmer for 1.5 to 2 hours, stirring occasionally.
- Once softened, mash 1 cup of the beans and stir back into the pot to thicken the stew.
- Return the browned sausage to the pot and simmer uncovered for another 20-30 minutes.
- Serve by ladling hot red beans over cooked white rice and garnish with green onions or hot sauce if desired.
Notes
Soaking beans overnight reduces cooking time. Adjust Cajun seasoning according to heat preference.
- Prep Time: 10 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg