Description
A flavorful and hearty Creole Red Beans and Rice recipe with spicy andouille sausage, perfect for a comforting meal. This dish combines the classic Creole flavors with tender red kidney beans, aromatic vegetables, and a blend of Cajun spices.
Ingredients
Scale
For the Red Beans:
- 1 tablespoon olive oil
- 12 oz andouille sausage (sliced into rounds)
- 1 small yellow onion (diced)
- 1 green bell pepper (diced)
- 2 celery stalks (diced)
- 4 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 2 (15 oz) cans red kidney beans (drained and rinsed)
- 2 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon hot sauce (optional)
- 1 tablespoon apple cider vinegar
For Serving:
- 3 cups cooked white rice
- 2 green onions (sliced, for garnish)
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Prepare the Red Beans: Heat olive oil in a large pot or Dutch oven. Brown the andouille sausage, then set aside. Saute onion, bell pepper, and celery until softened. Add garlic and spices. Stir in kidney beans, broth, bay leaf, and hot sauce. Simmer with sausage for 30–40 minutes.
- Finish and Serve: Remove bay leaf, stir in apple cider vinegar. Adjust seasoning. Serve the red beans over cooked white rice. Garnish with green onions and parsley.
Notes
- For a thicker stew, mash some of the beans against the side of the pot with a spoon.
- You can substitute smoked turkey sausage for a lighter option.
- This dish freezes well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1.5 cups (including rice)
- Calories: 480
- Sugar: 4g
- Sodium: 870mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 55mg
