Gluten Free Red Beans and Rice

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

This hearty bowl builds low and slow, starting with rendered andouille sausage and a deeply softened trio of onion, celery, and bell pepper before red kidney beans simmer for hours in seasoned chicken broth until they turn thick and almost creamy. A hit of smoked paprika, cayenne, and Cajun seasoning keeps the pot warm and a little smoky, while mashing a portion of the beans against the pot thickens the gravy into something you want to spoon over every grain of rice. Fluffy long-grain rice soaks up all that spiced, savory sauce, and a scatter of green onions and extra hot sauce at the table brightens each bowl. It's the kind of low-effort, high-reward one-pot dinner that reheats beautifully for lunches all week. This version is a solid pick if you're building out a gluten free dinner rotation, since the flavor comes from real pantry staples and slow-cooked technique rather than anything you have to overthink. Serve it straight from the pot and let everyone dress their own bowl.

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Ingredients

6 servings

1 lb dried red kidney beans
Bush's Dark Red Kidney Beans - 16 Oz Bush's Light Red Kidney Beans - 16 Oz Wild Harvest Organic Dark Red Kidney Beans Vitacost Dark Red Kidney Beans - Non-GMO and Gluten Free Simple Truth Organic™ Light Red Kidney Beans
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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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