Red Beans and Rice
Creamy dried red kidney beans slow-cooked all day with andouille sausage, the Cajun trinity, and spices until the beans break down into a thick, velvety gravy — the iconic Monday meal of New Orleans, served over fluffy white rice.
Ingredients
- 2 lbs dried red kidney beans, soaked overnight
- 1 lb andouille sausage, sliced into rounds
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 stalks celery stalks, diced
- 5 cloves garlic cloves, minced
- 4 cups chicken broth (gluten-free)
- 2 tsp Cajun seasoning
- 1 tsp dried thyme
- 3 bay leaves
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tsp kosher salt
- 3 cups long-grain white rice, cooked
- 4 green onions, sliced
Instructions
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1
Drain and rinse the soaked 2 lbs soaked overnight dried red kidney beans. Add to a 6-quart slow cooker.
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2
Add 1 lb sliced into rounds andouille sausage, 1 large diced yellow onion, 1 diced green bell pepper, 3 stalks diced celery stalks, and 5 cloves minced garlic cloves to the slow cooker.
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3
Pour in 4 cups chicken broth (gluten-free). Add 2 tsp Cajun seasoning, 1 tsp dried thyme, 3 bay leaves, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, and 1 tsp kosher salt. Stir to combine. Add enough water to cover the beans by about 2 inches.
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4
Cover and cook on LOW for 8 to 10 hours (or HIGH for 4 to 5 hours) until beans are completely tender. In the last hour, use the back of a spoon to mash about a quarter of the beans against the side of the pot to create a creamy, thick gravy.
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5
Remove bay leaves. Taste and adjust seasoning. Serve hot over 3 cups cooked long-grain white rice, topped with 4 sliced green onions.