Description
A classic Louisiana Creole dish featuring tender red kidney beans simmered with andouille sausage and the aromatic ‘holy trinity’ of onions, celery, and bell pepper, seasoned with Cajun spices, and served over fluffy white rice. Perfect for a comforting and flavorful meal that captures Southern soul food tradition.
Ingredients
Beans and Broth
- 1 pound dried red kidney beans, rinsed and soaked overnight
- 4 cups chicken broth
- 2 bay leaves
- Salt and black pepper, to taste
Rice
- 1 ½ cups long-grain white rice
Sausage and Vegetables
- 12 ounces andouille sausage, sliced
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
Seasoning and Fat
- 1 tablespoon Cajun or Creole seasoning
- 2 tablespoons olive oil or butter
Instructions
- Prepare the Beans: Rinse the red kidney beans thoroughly, then soak them overnight in water to soften and reduce cooking time. Alternatively, use a quick-soak method by boiling the beans for a few minutes and then letting them soak for an hour.
- Cook the Holy Trinity: In a large pot, heat olive oil or butter over medium heat. Add chopped onions, celery, and bell pepper, sautéing until the vegetables become translucent and fragrant, about 5-7 minutes. Add minced garlic and cook for another minute until aromatic.
- Add Sausage and Spice: Slice andouille sausage and add it to the pot. Brown the sausage pieces with the vegetables, stirring well. Sprinkle Cajun or Creole seasoning over the mixture and stir to evenly coat the sausage and vegetables with the spices.
- Simmer the Beans: Drain the soaked beans and add them into the pot along with chicken broth and bay leaves. Bring to a simmer, reduce heat to low, and cook uncovered, stirring occasionally to prevent sticking. Let simmer for 1.5 to 2 hours, or until the beans are tender and creamy. Mash some beans against the pot sides to thicken the mixture if desired.
- Cook the Rice: While the beans simmer, cook the long-grain white rice separately according to package instructions, ensuring it remains fluffy and light.
- Final Seasoning and Serve: Remove bay leaves from the beans. Adjust salt and black pepper to taste. Serve the savory red beans ladled generously over hot cooked rice for a traditional and hearty meal.
Notes
- For soaking beans faster, use the quick-soak method by boiling and then soaking for 1 hour.
- You can substitute andouille sausage with smoked sausage or a vegetarian alternative if desired.
- To thicken the beans, mash a portion of them against the pot sides as they cook.
- Adjust Cajun or Creole seasoning to your preferred spice level.
- Leftovers taste even better the next day as flavors meld together.
