Classic Red Beans with Savory Rice and Sausage (Print version)

Creamy red beans simmered with smoky sausage, the Creole trinity, and spices, served over fluffy savory rice.

# Ingredients:

For the red beans

01 - 1 lb (450 g) dried red kidney beans, soaked overnight and drained
02 - 1 tablespoon neutral oil
03 - 12 oz (340 g) andouille or smoked sausage, sliced into coins
04 - 1 large yellow onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery ribs, diced
07 - 4 garlic cloves, minced
08 - 2 teaspoons Creole seasoning, preferably salt-free
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried thyme
11 - 1/4 teaspoon cayenne pepper, optional
12 - 2 bay leaves
13 - 6 cups (1.4 L) low-sodium chicken broth or water, plus more as needed
14 - 1 teaspoon kosher salt, plus more to taste
15 - 1 tablespoon apple cider vinegar
16 - 2 scallions, thinly sliced, for serving
17 - Hot sauce, for serving

For the savory rice

18 - 1 1/2 cups (285 g) long-grain white rice, rinsed
19 - 2 1/4 cups (540 ml) water or low-sodium chicken broth
20 - 1 tablespoon olive oil
21 - 1/2 teaspoon kosher salt
22 - 1 bay leaf
23 - 2 tablespoons chopped parsley, for serving

# Instructions:

01 - Place the dried beans in a large bowl and cover with several inches of cold water. Soak overnight, then drain and rinse.
02 - Heat the oil in a Dutch oven over medium-high heat. Add the sliced sausage and cook for 4-5 minutes, stirring occasionally, until browned at the edges. Transfer half of the sausage to a plate for topping if you like.
03 - Add the onion, bell pepper, and celery to the pot. Cook for 6-8 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
04 - Add the drained beans, Creole seasoning, smoked paprika, thyme, cayenne if using, bay leaves, broth, and salt. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 2 to 2 1/2 hours, stirring occasionally, until the beans are tender.
05 - While the beans simmer, combine the rinsed rice, water or broth, olive oil, salt, and bay leaf in a saucepan. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Rest covered for 10 minutes, then fluff and discard the bay leaf.
06 - Mash about 1 cup of beans against the side of the pot and simmer for 10-15 minutes more until creamy. Stir in the apple cider vinegar. Taste and adjust salt and hot sauce.
07 - Spoon the savory rice into bowls and ladle the red beans and sausage over the top. Garnish with scallions, parsley, extra browned sausage, and hot sauce.

# Good to know:

01 - Soaking time is not included in the prep time.
02 - Use gluten-free sausage and broth if cooking for a gluten-free table.
03 - Beans thicken as they cool, so loosen leftovers with broth or water.

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