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

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.

Questions

Can I make Red Beans and Rice ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Red Beans and Rice?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Keep the slow cooker between half and two-thirds full; the cook time stays roughly the same.

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