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Red Beans and Rice
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5 from 1 vote

Susan’s Red Beans and Rice

Red beans and rice is a quintessential Louisiana Creole dish made with red beans, the holy trinity of onion, celery, and bell pepper, spices, and andouille sausage. It's both easy to make and absolutely delicious!
Prep Time20 mins
Cook Time1 hr 10 mins
Course: Main Course, Mardi Gras
Cuisine: Mardi Gras
Servings: 8 servings
Calories: 466kcal
Author: Chula King

Ingredients

Red Beans

  • 1 pound andouille sausage, sliced
  • 1 medium onion, chopped (1-½ cups)
  • 1 large green bell pepper, chopped (1-½ cups)
  • 4 stalks celery, chopped (1 cup)
  • 5 cloves garlic, minced
  • 29 ounces (2 14.5 to 15.5 ounce cans) red kidney beans, rinsed and drained
  • 14.5 ounce can petit diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • ½ Tablespoon Creole seasoning
  • Sliced green onion tops or chopped parsley for garnish optional

Rice

  • 1 cup water
  • 1 cup chicken broth
  • 2 Tablespoons unsalted butter
  • 1 cup uncooked rice

Instructions

Red Beans

  • Cook the andouille sausage in a large Dutch oven over medium heat, stirring constantly, until well browned, about 10 minutes. Drain well on paper towels, pressing as much fat as possible from pieces. Cover with paper towels to absorb grease and an upside-down plate to keep warm. Set aside.
  • Add onion to Dutch oven; cook over medium heat for 5-10 minutes, stirring occasionally and scraping up bits from bottom of pan. If necessary, add a Tablespoon of chicken broth to help scrape bits from the bottom of the pan. Add celery and bell pepper to Dutch oven; stir to combine. Cover and cook for 20 minutes, stirring occasionally. Add minced garlic; cook for 30 seconds, until fragrant.
  • Add petite diced tomatoes; stir to combine. Cover pan and cook for 10-15 minutes. Add cooked sausage and red kidney beans; stir to combine. Cover and cook for 15-20 minutes, or until vegetables are tender. Add seasonings; taste to correct seasonings. Serve over rice. Yield: 6 to 8 servings.

Rice

  • Add water, chicken broth and unsalted butter to medium saucepan. Bring to a boil. Add rice; stir to combine. Reduce heat to medium low; cover pan with paper towels and then pan top. Cook 20-25 minutes, or until rice is tender and all the liquid has been absorbed.

Nutrition

Calories: 466kcal | Carbohydrates: 49g | Protein: 23g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 705mg | Potassium: 893mg | Fiber: 10g | Sugar: 4g | Vitamin A: 496IU | Vitamin C: 23mg | Calcium: 82mg | Iron: 5mg