Chestnut Free Red Beans and Rice
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Learn more →Ingredients
6 servings
- 1 lb dried red kidney beans
- 12 oz andouille sausage, sliced into ¼-inch rounds
- 1 tbsp vegetable oil
- 1 large yellow onion, finely diced
- 3 stalks celery, finely diced
- 1 green bell pepper, finely diced
- 5 cloves garlic, minced
- 2 tsp cajun seasoning
- 1 tsp dried thyme
- 2 bay leaves
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 6 cups low-sodium chicken broth
- 1 tsp hot sauce
- salt and pepper, to taste
For the rice
- 2 cups long-grain white rice
- 3 ¾ cups water
- ½ tsp salt
For serving
- 3 green onions, thinly sliced (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Rinse the dried kidney beans under cold water, then place them in a large bowl and cover with at least 3 inches of cold water. Soak for 8 hours or overnight, then drain and rinse well.
- 2
Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the andouille sausage slices in a single layer and cook, undisturbed, for 2–3 minutes until browned on the cut side, then stir and cook 1 minute more. Transfer the sausage to a plate and set aside, leaving the rendered fat in the pot.
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