Description
A classic Louisiana dish bursting with smoky, spicy flavors, featuring tender red beans, seasoned Andouille sausage, and aromatic vegetables, all simmered to perfection and served over fluffy white rice.
Ingredients
Scale
For the Beans & Sauce:
- 1 cup dried red beans (or 1 can, drained and rinsed)
- 1 tablespoon olive oil
- 12 oz Andouille sausage, sliced
- 1 small onion, diced
- 1 bell pepper, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 1 bay leaf
- Salt & black pepper, to taste
For Serving:
- 1 cup white rice, cooked
- 2 green onions, chopped (for garnish)
Instructions
-
Prepare the Beans
- If using dried beans, soak them overnight in water. Drain and rinse before cooking.
- If using canned beans, skip this step.
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Sauté the Sausage & Vegetables
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add Andouille sausage and cook until browned. Remove and set aside.
-
Cook the Aromatics
- In the same pan, sauté onion, bell pepper, and celery until softened (about 5 minutes).
- Add garlic and cook for another minute.
-
Season & Simmer
- Stir in smoked paprika, Cajun seasoning, thyme, oregano, cayenne pepper, and bay leaf.
- Add the beans and chicken broth, bringing to a gentle simmer.
-
Cook the Beans
- If using dried beans, simmer for 1.5 hours until tender.
- If using canned beans, simmer for 30 minutes to allow flavors to meld.
- Stir in the cooked sausage during the last 10 minutes of cooking.
-
Serve & Enjoy
- Spoon the beans over a bed of cooked white rice.
- Garnish with chopped green onions for extra flavor.
Notes
- Make-Ahead Tip: The flavors get even better the next day! Store in the fridge for up to 3 days.
- Spice Level: Adjust cayenne pepper based on your heat preference.
- Vegetarian Option: Replace Andouille sausage with smoked tofu or mushrooms and use vegetable broth.
