Spicy Red Beans and Rice
Get ready to spice up your dinner table with this hearty and flavorful Spicy Red Beans and Rice recipe! Packed with the smoky richness of andouille sausage, tender red kidney beans, and the aromatic "holy trinity" of onion, celery, and bell pepper, this dish brings the authentic taste of Louisiana to your kitchen. Simmered to perfection with a savory blend of herbs, spices, and a kick of cayenne and hot sauce, this one-pot wonder is the ultimate comfort food for spice lovers. Served over fluffy white rice and garnished with fresh parsley and green onions, it’s a satisfying meal that’s perfect for cozy family dinners or as a show-stopping dish for your next gathering. Whether you're craving a soulful weeknight meal or exploring Creole-inspired cuisine, this Spicy Red Beans and Rice recipe is sure to deliver!
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Recipe Information
Ingredients
- 1 pound dried red kidney beans
- 2 tablespoons olive oil
- 12 ounces andouille sausage
- 1 medium, diced yellow onion
- 1 medium, diced green bell pepper
- 2 diced celery stalks
- 4 minced garlic cloves
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 2 bay leaves
- 1 teaspoon hot sauce
- 2 cups white rice
- 4 cups water
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 diced, for garnish green onions
- 2 tablespoons, chopped, for garnish fresh parsley
Instructions
Rinse the dried red kidney beans under cold water. Soak them overnight in enough water to cover the beans by at least 2 inches, then drain and set aside.
In a large pot or Dutch oven, heat the olive oil 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 onion, green bell pepper, and celery. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Return the sausage to the pot and add the soaked kidney beans, chicken broth, dried thyme, dried oregano, paprika, cayenne pepper, bay leaves, and hot sauce. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender. Add salt and black pepper to taste.
About 30 minutes before the beans are done, prepare the rice. In a medium saucepan, combine the white rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and cook for 20 minutes or until the water is absorbed and rice is tender.
Once the beans are cooked, remove and discard the bay leaves. Use a wooden spoon to mash some of the beans against the side of the pot to thicken the mixture, if desired.
Serve the red beans over a bed of fluffy white rice. Garnish with diced green onions and chopped fresh parsley.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1391 mg | 60% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 4.6 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1553 mg | 33% | |
*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.
