American

Red Beans and Rice

Experience the heart of New Orleans with this creamy, slow-simmered red beans and rice. Featuring smoky andouille sausage and the aromatic holy trinity of vegetables, this soul-warming dish is the ultimate comfort food for any day of the week.

Prep

15m

Cook

150m

Serves

Calories

520kcal

Qty	Ingredient
1 lb 450 g	Dry red kidney beans, soaked overnight
12 oz 340 g	Andouille sausage, sliced into rounds
1 large 150 g	Yellow onion, finely chopped
1 medium 120 g	Green bell pepper, chopped
3 stalks 120 g	Celery stalks, chopped
4 cloves 20 g	Garlic, minced
6 cups 1440 ml	Chicken stock or water
2 tbsp 30 g	Cajun or Creole seasoning
2 leaves 1 g	Bay leaves
4 cups 600 g	Cooked long-grain white rice
0.25 cup 25 g	Green onions, sliced

2 Method

Step 1. In a large heavy-bottomed pot or Dutch oven, brown the sliced andouille sausage over medium-high heat until caramelized and the fat has rendered. Remove the sausage with a slotted spoon and set aside.

Step 2. In the same pot, add the chopped onion, celery, and bell pepper (the holy trinity). Sauté in the sausage fat until the vegetables are softened and translucent, about 7 minutes.

Step 3. Add the minced garlic and Cajun seasoning. Stir for about 1 minute until highly fragrant.

Step 4. Drain and rinse the pre-soaked beans. Add them to the pot along with the browned sausage, chicken stock, and bay leaves.

Step 5. Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover partially and simmer for 2 to 2.5 hours, or until the beans are completely tender.

Step 6. To achieve the signature creamy texture, take a heavy spoon and mash approximately 1/2 cup of the beans against the side of the pot, then stir them back into the liquid.

Step 7. Season with additional salt, pepper, or hot sauce to taste. Serve generous ladlefuls over warm white rice and garnish with fresh green onions.

·
Always soak your dry beans overnight to ensure they cook evenly and are easier to digest.
·
The secret to the best texture is mashing some of the beans at the end; this creates a natural, thick gravy without needing flour.
·
If you can't find andouille, a good quality smoked kielbasa or Spanish chorizo makes a fine substitute.
·
For even more depth, add a smoked ham hock to the pot during the simmering process.

? FAQ

Can I use canned beans for this recipe?

Yes, but you will need to reduce the liquid by half and simmer for only 30-45 minutes. The texture won't be as naturally creamy as using dried beans.

Is this dish very spicy?

It has a mild to moderate kick depending on the brand of Cajun seasoning and andouille you use. You can control the heat by adjusting the seasoning amount.

How do I store leftovers?

Store the beans and rice separately in airtight containers in the refrigerator for up to 4 days. The beans actually taste better the next day!

What is the 'Holy Trinity' in Cajun cooking?

It refers to the base of onion, celery, and green bell pepper, which provides the foundational flavor for almost all Louisiana Creole and Cajun dishes.

The Beast

Red Beans and Rice

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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