Ingredients
Scale
- 1 lb dried red beans
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tsp thyme
- 2 bay leaves
- 1 lb Andouille sausage, sliced
- 4 cups chicken broth
- 2 cups long-grain white rice
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Soak the red beans overnight, then drain and rinse.
- In a large pot, sauté onion, bell pepper, celery, and garlic until tender.
- Add smoked paprika, cayenne, thyme, bay leaves, salt, and pepper; cook for 1 minute.
- Stir in soaked beans, sausage slices, and chicken broth; bring to a boil.
- Reduce heat, cover, and simmer for 1.5 to 2 hours until beans are tender.
- Meanwhile, cook rice according to package instructions.
- Serve the beans over rice, garnished with chopped green onions.
Notes
- Soaking beans reduces cooking time and improves digestibility.
- You can substitute Andouille with smoked sausage or vegetarian options.
- Adjust the spice levels to your preference.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Method: Stovetop
- Cuisine: Louisiana/Cajun
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 60mg