Red Beans & Rice with Andouille

Red Beans & Rice with Andouille

Recipes with Andouille

Monday's meal in New Orleans — slow-cooked red kidney beans with smoky Andouille over fluffy rice. Tradition says Monday was wash day, so you needed a dish that could simmer unattended.

Prep Time

15 min (plus overnight soak)

Cook Time

2 hours

Servings

6

Difficulty

Easy

Ingredients

  • 450g dried red kidney beans, soaked overnight
  • 350g Andouille sausage, sliced
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp thyme
  • 1 tsp cayenne
  • 1.5L water or stock
  • Salt, black pepper
  • Cooked white rice
  • Hot sauce, green onions

Steps

1

Drain the soaked beans. Brown the Andouille slices in a large pot over medium heat. Remove half and set aside for garnish.

2

In the same pot, sauté onion, celery, bell pepper, and garlic until softened, about 5 minutes.

3

Add beans, remaining Andouille, bay leaves, thyme, cayenne, and water. Bring to a boil.

4

Reduce heat and simmer for 1.5-2 hours, stirring occasionally, until beans are creamy and tender. Mash some beans against the pot to thicken.

5

Season with salt and pepper. Serve over white rice, topped with reserved Andouille, green onions, and hot sauce.

Tips

Louis Armstrong used to sign his letters 'Red beans and ricely yours.' That's how important this dish is to New Orleans. The beans should be creamy, not soupy — mash some against the side of the pot.