Red Beans and Rice

Name: Red Beans and Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tbsp Vegetable Oil; 300 g Andouille Sausage; 1 Onion; 1 Bell Pepper; 2 Celery; 3 cloves Garlic; 1 tsp Thyme; ¼ tsp Cayenne Pepper; 3 Kidney Beans; 1 Bay Leaf; ½ tsp Salt; 10 oz White Rice; 2 Scallions

By Eatpace

Creole-style red beans simmer with andouille sausage, onion, bell pepper, and celery, then go over white rice. Canned beans keep the simmer to 20 minutes.

Total: 45 min; 10 prep · 35 cook
Serves: 4; Scale it below
Calories: 771; kcal per serving
Protein: 30g; per serving

Plan this dinner Jump to recipe

Red beans and sliced andouille sausage over white rice, topped with scallions.

45 min

Method

5 steps 10 min prep · 35 min cook

Prep

Step 1. Heat Vegetable Oil in a large Dutch oven over medium-high heat. Add Andouille Sausage and cook, stirring occasionally, until browned at the edges, about 4 minutes.
Step 2. Add Onion, Bell Pepper, and Celery. Cook over medium heat, stirring, until softened, about 6 minutes. Stir in Garlic, Thyme, and Cayenne Pepper until fragrant, about 1 minute.
Step 3. Add Kidney Beans, half the Water and Salt, and Bay Leaves to the pot; simmer uncovered until thick, about 20 minutes. Meanwhile, simmer White Rice with the remaining Water and Salt in a covered saucepan until absorbed, about 15 minutes; rest off heat for 5.
Step 4. Remove the bay leaf. Mash some beans against the side of the pot and stir them in to thicken the sauce. Fluff the rice with a fork.

Finish & serve

Step 5. Spoon the beans and sausage over the rice and scatter Scallions on top.

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Tips

Good to know

Mash a few more beans if you want a thicker sauce, or add a splash of water if it gets too thick.

Leftovers

Cool the rice promptly in a shallow container, refrigerate it with the beans within an hour, and eat within 3 to 4 days.

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