Cream Style Red Beans and Rice
Indulge in the rich, soulful flavors of Cream Style Red Beans and Rice, a Southern classic that brings comfort to every bite. This hearty dish combines tender red kidney beans slow-simmered with smoky andouille sausage, the holy trinity of onion, bell pepper, and celery, and a decadent splash of heavy cream for a velvety finish. Infused with aromatic bay leaves, thyme, and smoked paprika, every spoonful is a celebration of bold, Cajun-inspired taste. Paired with fluffy white rice and topped with fresh scallions, this one-pot wonder is perfect for cozy dinners or family gatherings. Easy to prepare and irresistibly satisfying, this recipe promises both flavor and tradition in each savory serving.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Dried red kidney beans
- 2 tablespoons Olive oil
- 12 ounces Andouille sausage, sliced
- 1 large Yellow onion, diced
- 1 large Green bell pepper, diced
- 2 stalks Celery, diced
- 4 cloves Garlic, minced
- 6 cups Chicken broth
- 2 pieces Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cups Cooked white rice
- 0.5 cup Scallions, sliced (for garnish)
- 0.5 cup Heavy cream
Instructions
Sort and rinse the dried red kidney beans, removing any debris or damaged beans. Place them in a large bowl, cover with water, and let soak overnight or for at least 8 hours.
Drain and rinse the soaked beans. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage and set aside.
In the same pot, add the diced yellow onion, green bell pepper, and celery. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the soaked and drained beans to the pot. Pour in the chicken broth and bring to a boil.
Add the bay leaves, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper. Stir to combine.
Reduce the heat to low, cover the pot, and simmer for about 2 to 2.5 hours, stirring occasionally, until the beans are tender and the mixture becomes thick and creamy.
About 15 minutes before the beans are done, stir in the heavy cream for a rich, creamy finish. Remove the bay leaves before serving.
While the beans are cooking, prepare the rice according to package instructions and set aside.
To serve, spoon the cooked rice onto plates or bowls and ladle the creamy red beans on top. Garnish with sliced scallions.
Serve hot and enjoy this classic comfort dish.
Nutrition Facts
Calories |
4272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.0 g | 209% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 12598 mg | 548% | |
| Total Carbohydrate | 506.0 g | 184% | |
| Dietary Fiber | 82.4 g | 294% | |
| Total Sugars | 31.6 g | ||
| Protein | 198.7 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1079 mg | 83% | |
| Iron | 56.9 mg | 316% | |
| Potassium | 9653 mg | 205% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
