Rye Free Red Beans and Rice

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

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Ingredients

6 servings

1 lb dried red kidney beans
12 oz andouille sausage, sliced into ¼-inch rounds
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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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