Ingredients
Equipment
Method
- Place the picked-over and rinsed dried red kidney beans in a large bowl. Cover them with plenty of cold water (at least 3 inches above the beans) and let them soak for at least 8 hours or overnight. If you're short on time, you can use the quick-soak method: place beans in a large pot, cover with water, bring to a boil for 1 minute, then remove from heat and let sit, covered, for 1 hour. Drain and rinse the beans thoroughly after soaking.2 cups dried red kidney beans
- Heat the vegetable oil or pork fat in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until browned and rendered, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.2 tablespoons vegetable oil or rendered pork fat, 1 pound smoked andouille sausage
- Reduce the heat to medium. Add the chopped yellow onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 8-10 minutes.1 large yellow onion, 2 stalks celery
- Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.4 cloves garlic
- Add the drained and rinsed kidney beans to the pot with the sautéed vegetables. Pour in the 6 cups of water.2 cups dried red kidney beans, 6 cups water, 1 large yellow onion, 2 stalks celery, 4 cloves garlic
- Stir in the dried thyme, dried oregano, cayenne pepper, and the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently.1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper
- Allow the beans to simmer for about 1.5 to 2 hours, or until the beans are tender and creamy. Stir occasionally and add more water if the mixture becomes too dry. During the last 30 minutes of cooking, return the browned sausage to the pot.1 pound smoked andouille sausage
- Once the beans are tender and the sausage is heated through, remove and discard the bay leaf.
- Using the back of a spoon or a potato masher, gently mash some of the beans against the side of the pot. This will help to thicken the sauce and create that characteristic creamy texture of authentic Louisiana Red Beans and Rice.
- Season generously with salt and freshly ground black pepper to taste. Be mindful of the saltiness of the andouille sausage when seasoning.salt and freshly ground black pepper
- Ladle the hot Louisiana Red Beans and Rice over fluffy mounds of cooked white rice.cooked white rice
- Garnish with chopped fresh parsley, sliced green onions, and a dash of your favorite hot sauce, if desired.chopped fresh parsley, sliced green onions, hot sauce
Notes
Allow cooked red beans and rice to cool before storing. Refrigerate for up to 3-4 days or freeze for 2-3 months. Reheat on the stovetop or in the microwave, adding liquid as needed. Rice should be reheated separately.
