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A classic, hearty Louisiana Creole dish. Creamy red beans slow-simmered with smoked sausage, the 'holy trinity' of vegetables, and Cajun spices, served over fluffy white rice. It's comfort food at its best.
Soak the Beans (8+ hours): Sort through the dried beans, removing any debris or broken pieces. Rinse them well under cold water. Place the beans in a large bowl and cover with at least 2 inches of cold water. Let them soak for at least 8 hours or overnight. After soaking, drain the beans completely and set aside.
Brown Sausage & Sauté Aromatics (15-20 minutes): Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and cook until well-browned on both sides, about 5-7 minutes. Use a slotted spoon to remove the sausage, setting it aside but leaving the rendered fat in the pot. Add the chopped onion, bell pepper, and celery (the 'holy trinity') to the pot. Sauté for 8-10 minutes until softened and the onion is translucent. Stir in the minced garlic and cook for one more minute until fragrant.
Simmer the Beans (2-2.5 hours): Return the browned sausage to the pot. Add the drained beans, chicken broth, bay leaves, dried thyme, Cajun seasoning, and cayenne pepper. Stir to combine and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently. Cook for 2 to 2.5 hours, stirring every 30 minutes to prevent sticking, until the beans are completely tender.
Thicken and Season (20-30 minutes): Once the beans are tender, remove the lid. Use the back of a large spoon to mash about one cup of the beans against the side of the pot. This releases their starches and naturally thickens the gravy. Continue to simmer, uncovered, for another 20-30 minutes, allowing the flavors to meld and the sauce to thicken to your desired consistency. Remove the bay leaves. Taste and season with salt and black pepper as needed. The amount of salt will depend on your sausage and broth.
Cook the Rice (15-20 minutes): While the beans are in their final simmer, cook the long-grain white rice with water according to package directions. Once cooked, let it rest for 5 minutes, then fluff with a fork.
A classic, hearty Louisiana Creole dish. Creamy red beans slow-simmered with smoked sausage, the 'holy trinity' of vegetables, and Cajun spices, served over fluffy white rice. It's comfort food at its best.
This cajun_creole recipe takes 170 minutes to prepare and yields 6 servings. At 818.83 calories per serving with 36.7g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Serve: To serve, spoon a generous amount of the red beans and sausage over a bed of fluffy white rice. Garnish with a sprinkle of thinly sliced green onions and fresh parsley.
Omit the andouille sausage and use a plant-based smoked sausage instead. Substitute the chicken broth with a rich vegetable broth. Sauté the vegetables in olive oil.
If you're short on time, you can use 3 (15-ounce) cans of red kidney beans, rinsed and drained. Add them during the last 30-40 minutes of cooking time, as they are already cooked.
Swap the andouille for other smoked meats like tasso ham, smoked turkey wings, or a classic smoked ham hock for different layers of flavor.
Brown the sausage and sauté the vegetables as directed. Transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until beans are tender. Mash some beans and cook on high, uncovered, for the last 30 minutes to thicken.
Adapted versions of this recipe for specific dietary needs:
Red kidney beans are packed with dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
This dish combines protein from both the beans and the sausage, making it a hearty meal that supports muscle maintenance and repair, and keeps you feeling full longer.
Beans are a natural source of important minerals like iron, which is crucial for oxygen transport in the blood, and manganese, an antioxidant that supports bone health.
Yes, it can be a very balanced and nutritious meal. The beans provide excellent plant-based protein, high fiber, and essential minerals. However, the overall healthiness depends on the type of sausage used (which can be high in fat and sodium) and the amount of salt in the Cajun seasoning and broth. Using low-sodium broth and a leaner sausage can make it a healthier option.
A typical serving of this Red Beans and Rice recipe contains approximately 750-850 calories. The exact number can vary based on the specific andouille sausage used and the serving size of rice.
Absolutely. To save time, you can use three 15-ounce cans of red kidney beans. Be sure to rinse and drain them well. Add them during the last 30-40 minutes of the simmering time, as they only need to heat through and absorb the flavors.
If andouille isn't available, you can substitute it with another type of smoked sausage, such as kielbasa or a good quality smoked pork sausage. The flavor profile will be slightly different but still delicious.
The creaminess comes from the beans breaking down and releasing their starches. This requires a long, slow simmer. If your beans are still firm, they may need more cooking time. Also, be sure to mash about a cup of the cooked beans against the side of the pot to help thicken the gravy naturally.
Yes. Use the 'Sauté' function to brown the sausage and cook the vegetables. Add the soaked beans and other ingredients, then cook on high pressure for 35-40 minutes. Allow for a natural pressure release for at least 15-20 minutes. Mash some beans and use the 'Sauté' function again to thicken the sauce.
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