Creole Red Beans and Rice
A New Orleans Monday classic, slow-simmered red kidney beans with andouille, the holy trinity, and Creole spices served over fluffy white rice.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice andouille sausage, onion, celery, and green bell pepper finely. Mince garlic cloves. Drain and rinse kidney beans. Measure out chicken stock, Cajun seasoning, smoked paprika, thyme, oregano, cayenne, salt, and bay leaves.
Saute
Heat vegetable oil in a saucepan over medium-high heat. Cook diced andouille 2–3 minutes until lightly browned. Add onion, celery, and green pepper; cook 4–5 minutes until softened, stirring occasionally.
Bloom
Add minced garlic, Cajun seasoning, smoked paprika, thyme, oregano, cayenne, and salt. Cook 1 minute over medium-high heat until fragrant, stirring constantly.
Simmer
Add kidney beans, chicken stock, and bay leaves. Bring to a gentle simmer over medium heat. Simmer uncovered 45–50 minutes, stirring occasionally, until sauce thickens and beans are very tender.
Finish
Use the back of a spoon to mash about a quarter of the beans against the pan side to create a creamy texture. Remove bay leaves and season to taste with salt and cayenne.
Plate
Spoon the bean mixture over cooked white rice. Garnish with sliced scallions and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.