American · Dinner
Red beans and rice
A New Orleans-style stew of dark red kidney beans simmered with andouille sausage, the holy trinity of onion, celery and bell pepper, and Cajun seasoning until the beans break down into a thick, creamy gravy, spooned over steamed white rice with hot sauce and scallion to finish.
$4
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
548Calories
26.8gProtein
22.9gFat
58.4gCarbs
6.1gSugar
11.6gFiber
1580mgSodium
73mgChol
7.4gSat Fat
980mgPotassium
95mgCalcium
4.6mgIron
1.1mcgVitamin B12
28mgVitamin C
gluten-free
low-cholesterol
high-fiber
rich-umami
all-time-classics
gluten-free
Instructions
1
Prep
Dice the onion, celery and green bell pepper. Mince the garlic and slice the andouille sausage into rounds.
2
Sauté
Heat the vegetable oil in a small pot over medium heat. Cook the andouille rounds for 3 minutes until browned at the edges.
3
Sweat
Add the onion, celery and bell pepper to the pot; cook over medium heat for 5 minutes until the onion turns translucent.
4
Simmer
Add the kidney beans, chicken stock, bay leaf and cajun seasoning. Bring to a boil over high heat, then reduce to low and simmer uncovered for 35 minutes until the beans are soft and break down into a thick gravy.
5
Plate
Remove the bay leaf and stir in the hot sauce. Season with salt and black pepper. Spoon rice into a bowl, ladle the red beans and andouille over the top, and scatter the scallion over the surface.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g andouille sausage
- 1 1/3 cup220g, drained canned or cooked kidney beans
- 1/2 cup60g onion
- 1/2 cup50g celery
- 1/2 cup60g green bell pepper
- 4 cloves4 cloves garlic
- 1 1/2 cup360ml chicken stock
- 1 1/3 cup200g cooked white rice
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp cayenne
- 1 tsp1 tsp dried thyme
- 22 bay leaf
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp hot sauce, plus more to serve
- 2 tbsp2 tbsp scallion
- salt, to taste
- black pepper, to taste
