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Cozy Hearty Slow-Simmered Red Beans and Rice

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A comforting and flavorful slow-simmered red beans and rice recipe perfect for cold nights, featuring smoky andouille sausage and Creole seasoning.

Ingredients

Scale
  • 1 pound red kidney beans (about 450g), soaked overnight or quick-soaked
  • 12 ounces andouille sausage (340g), sliced
  • 1 large onion, finely chopped
  • 1 medium green bell pepper, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 6 cups chicken broth (1.4 liters), low sodium recommended
  • 2 bay leaves
  • 2 tablespoons Creole seasoning
  • 1 teaspoon dried thyme or a few sprigs fresh
  • Hot sauce to taste (optional)
  • 2 cups uncooked white rice (preferably long grain)
  • 2 tablespoons olive oil or vegetable oil
  • Salt and pepper to taste

Instructions

  1. Prep the Beans: If not pre-soaked overnight, quick soak by boiling beans for 2 minutes, then cover and let sit for 1 hour. Drain and rinse well.
  2. Sauté the Holy Trinity and Sausage (15 minutes): Heat oil in a large pot or Dutch oven over medium heat. Add onions, celery, and green bell pepper; cook until softened, about 5-7 minutes. Add sliced andouille sausage and cook until browned and caramelized, about 5-8 minutes.
  3. Add Garlic and Spices (2 minutes): Stir in minced garlic, Creole seasoning, thyme, and bay leaves. Sauté for 1-2 minutes until fragrant.
  4. Add Beans and Broth (5 minutes): Add soaked and drained beans and pour in chicken broth. Stir and bring to a gentle boil.
  5. Simmer Slowly (1.5 to 2 hours): Reduce heat to low, partially cover, and simmer gently. Stir occasionally. Check beans at 1 hour for tenderness. Add water or broth if too thick.
  6. Cook the Rice (20 minutes): Cook rice separately according to package instructions. Fluff with a fork when done.
  7. Final Seasoning and Adjustments (5 minutes): Season beans with salt, pepper, and hot sauce to taste. Remove bay leaves before serving.
  8. Serve: Spoon hot red beans over a bed of fluffy white rice. Garnish with chopped green onions or fresh parsley if desired.

Notes

If beans are too watery, mash a few against the pot side to thicken broth. Keep heat low to avoid tough beans or burnt bits. Use Creole seasoning for balanced spice; adjust with cayenne or smoked paprika if desired. Rinse rice before cooking for fluffiness. Leftovers keep well refrigerated for 4 days; freeze beans (without rice) up to 3 months.

Nutrition

Keywords: red beans and rice, slow simmered, andouille sausage, Creole seasoning, comfort food, Cajun recipe, hearty meal, cold night recipe

Find it online: https://magnetmeal.com/cozy-hearty-slow-simmered-red-beans-and-rice-recipe-easy-and-perfect-for-cold-nights/