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Recipe Card
ingredients
- 1 pound dried kidney beans
- 2 tablespoons unsalted butter
- 12 ounces andouille sausage, sliced
- 4 celery stalks, chopped
- 1 medium white onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 2 teaspoons creole seasoning (Tony Chachere)
- 1/2 teaspoon smoked paprika
- 1 teaspoon dry thyme
- 3 bay leaves
- Kosher salt and pepper, to taste
- 6 cups chicken broth
- 1 1/2 uncooked U.S.-grown long grain white rice
- green onions, for garnish
- parsley, for garnish
- hot sauce (optional), for serving
Method
Step 1
Soak uncooked, dry red kidney beans overnight in a large bowl of water, removing any bad or broken beans. Drain water and rinse beans right before cooking.
Step 2
In a large pot over medium low heat add butter. Once butter is melted, place sliced andouille sausage in the pan in an even layer to brown the sausage, flip after about 2-3 minutes and brown the other side for another 2 minutes. Remove sausage from pan and place in refrigerator.
Step 3
Add in garlic and cook for about 30 seconds or until fragrant, then add in celery, onion, and bell pepper. Sauté the vegetables for about 2 minutes and use a wooden spoon to pick up the brown bits from the bottom of the pan. Add in creole seasoning, smoked paprika, thyme, bay leaves, ground pepper, and red kidney beans. Give that a good stir and pour in chicken broth. Let the broth come to a boil and reduce heat to medium low, then cover pot with a lid. Simmer for 3 hours.
Step 4
Add sausage back into the pot and simmer for another 30 minutes. Cook rice according to the package instructions and serve beans over rice. Top with green onions, parsley, and hot sauce.