Red Beans and Rice
Monday-night New Orleans staple — kidney beans slow-simmered with andouille sausage, the holy trinity, and Creole spices, served over white rice
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🛒 Ingredients
- 2 cans (15 oz each) canned kidney beans
- 12 oz sliced andouille sausage
- 1 diced white onion
- 3 stalks diced celery
- 1 diced green bell pepper
- 4 cloves minced garlic
- 2 cups chicken broth
- 2 tsp Cajun seasoning
- 1 tsp thyme
- 2 bay leaves
- 3 cups cooked white rice
- 4 sliced green onions
👨🍳 Instructions
- 1Brown andouille in a large pot over medium-high heat; set aside, keep fat in pot
- 2Sauté onion, celery, and bell pepper (the Cajun holy trinity) for 8 minutes
- 3Add garlic, Cajun seasoning, thyme, and bay leaves; cook 2 minutes
- 4Add kidney beans, broth, and browned sausage; bring to a boil
- 5Reduce heat and simmer uncovered 45 minutes, stirring occasionally
- 6Mash some beans against the side of the pot to thicken the sauce
- 7Remove bay leaves and season with salt and pepper
- 8Serve over rice and top with green onions
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