Red Beans and Rice with Andouille
Slow-simmered red kidney beans with andouille sausage and the Holy Trinity — the Monday night New Orleans staple that fills the house with the best smell
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🛒 Ingredients
- 1 lb sliced andouille sausage
- 2 cans (15 oz each) canned kidney beans
- 1 large diced onion
- 1 diced green bell pepper
- 4 cloves minced garlic
👨🍳 Instructions
- 1Brown sausage in a large pot over medium-high heat — remove and set aside
- 2Cook onion, bell pepper, and celery in the same pot 4–5 min until soft
- 3Add garlic, Cajun seasoning, and thyme — stir 1 min
- 4Add beans with their liquid and 1 cup water
- 5Smash about 1/4 of the beans against the pot wall to thicken
- 6Return sausage, simmer 30–35 min until thick and creamy
- 7Serve over white rice with hot sauce on the side
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