Ingredients:

  • 1 pound (454g) dried red kidney beans, rinsed thoroughly
  • 8 cups (1.9L) water or low-sodium chicken broth
  • 1 tablespoon (15ml) olive oil or vegetable oil
  • 1 pound (454g) andouille sausage, sliced into ½-inch rounds
  • 1 large yellow onion, diced (about 1.5 cups)
  • 1 green bell pepper, diced (about 1 cup)
  • 2 celery stalks, diced (about ¾ cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (or more, to taste)
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 2 cups (400g) long-grain white rice, rinsed
  • 4 cups (950ml) water

Instructions:

  1. If pre-soaking beans, cover them with water in a large bowl and let them soak overnight, then drain and rinse. This reduces cooking time and improves digestibility.
  2. Heat oil in a large pot or Dutch oven over medium heat. Add sausage and cook until browned, rendering some fat. Remove sausage from the pot and set aside.
  3. Add onion, bell pepper, and celery to the pot and cook until softened, about 5-7 minutes, stirring occasionally. Add garlic and cook for another minute until fragrant.
  4. Return the sausage to the pot. Add the drained red beans, water (or broth), thyme, oregano, smoked paprika, cayenne pepper, and bay leaves. Season with salt and pepper to taste.
  5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until beans are tender and creamy, stirring occasionally. Add more water or broth if needed to keep the beans from drying out.
  6. For a creamier texture, mash some of the beans against the side of the pot with a spoon during the last 30 minutes of cooking.
  7. While the beans are simmering, cook the rice according to package directions or using a rice cooker.
  8. Serve the red beans and sausage over cooked rice. Remove bay leaves before serving.