Red Beans and Rice

Name: Red Beans and Rice
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 8 servings
Cuisine: Cajun
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 celery stalks, diced; 5 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

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.

495 minEasyServes 8420 cal/serving

CajunSideSlow CookerStandardLow CarbGluten-FreeDairy-FreeAlcohol-FreeCorn-Free

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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 celery stalks, diced
5 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

1

Drain and rinse the soaked 2 lbs soaked overnight dried red kidney beans. Add to a 6-quart slow cooker.
2

Add 1 lb sliced into rounds andouille sausage, 1 large diced yellow onion, 1 diced green bell pepper, 3 diced celery stalks, and 5 minced garlic cloves to the slow cooker.
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.
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.
5

Remove bay leaves. Taste and adjust seasoning. Serve hot over 3 cups cooked long-grain white rice, topped with 4 sliced green onions.

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Questions

How much time should I plan for Red Beans and Rice?

As written, 495 minutes: 15 of prep and 480 of cooking. The longest single stretch is step 4 (10 hours): "Cover and cook on LOW for 8 to 10 hours (or HIGH for 4 to 5 hours) until beans are completely tender." That wait sits outside the stated prep and cook times, so plan around it.

Is there a substitute for andouille in Red Beans and Rice?

The entry for Red Beans and Rice calls for 1 lb andouille sausage, sliced into rounds. In its place: Any smoked sausage such as kielbasa, plus a pinch each of cayenne and smoked paprika.

How hot is Red Beans and Rice?

Moderately. The heat in Red Beans and Rice comes from 1/2 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Red Beans and Rice gluten-free?

Yes. As written, nothing in the ingredient list for Red Beans and Rice is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the sausage, the broth and the Cajun seasoning.

How many calories are in Red Beans and Rice?

One serving (the recipe makes 8) is about 420 calories, with 11 g protein, 9 g carbohydrate and 18 g fat, plus 2 g fiber and 1290 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Red Beans and Rice ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Red Beans and Rice within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating. It also freezes well for up to three months.

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