Red Beans
Discover the comforting warmth of classic Red Beans, a hearty Southern-inspired dish brimming with flavor and soul. This slow-simmered recipe features tender red kidney beans infused with the smoky richness of andouille sausage and seasoned to perfection with paprika, thyme, and a hint of cayenne pepper. Sautéed aromatics like onion, bell pepper, celery, and garlic create a fragrant base, while a generous helping of chicken broth ensures a creamy, satisfying consistency. Best served over fluffy white rice and garnished with fresh green onions, this one-pot wonder is perfect for family dinners or meal prepping. With its bold spices and wholesome ingredients, Red Beans is a timeless dish that’s as nutrient-packed as it is delicious.
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Recipe Information
Ingredients
- 1 pound dried red kidney beans
- 2 tablespoons olive oil
- 12 ounces andouille sausage, sliced
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon ground cayenne pepper
- 0.5 teaspoon smoked paprika
- 6 cups chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup green onions, sliced (for garnish)
- 4 cups cooked white rice (for serving)
Instructions
Rinse the red kidney beans thoroughly and sort through them to remove any debris or stones.
Place the beans in a large bowl, cover them with water, and soak overnight, or for at least 8 hours. Drain and rinse before cooking.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the sliced andouille sausage, and cook until browned on both sides, about 5 minutes. Remove the sausage and set aside.
Add the diced onion, green bell pepper, and celery to the pot. Sauté until softened, about 5-7 minutes.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Return the cooked sausage to the pot and add the soaked beans.
Stir in the bay leaf, dried thyme, paprika, smoked paprika, ground cayenne pepper, chicken broth, salt, and black pepper.
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer uncovered for about 90 minutes, stirring occasionally.
Check the beans for tenderness. If necessary, continue cooking for another 15-30 minutes, adding more broth or water if needed.
Once the beans are tender and the liquid has thickened slightly, discard the bay leaf.
Taste and adjust the seasoning with additional salt or spices, if desired.
Serve the red beans over cooked white rice and garnish with sliced green onions.
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1381 mg | 60% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 5.7 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1690 mg | 36% | |
*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.
