Description
Creamy, flavorful red kidney beans simmered with andouille sausage and aromatic spices, served over fluffy rice. A classic New Orleans comfort food!
Ingredients
Scale
- 1 pound dried red kidney beans, rinsed
- 8 cups water, plus more for soaking
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2–3 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or more, to taste)
- 2 bay leaves
- Hot cooked rice, for serving
- Optional garnishes: chopped green onions, hot sauce
Instructions
- Soak the Beans: Choose either the overnight soak or quick soak method.
- Overnight Soak: Place rinsed beans in a large pot, cover with plenty of water (2 inches above beans), and soak for at least 8 hours or overnight. Drain and rinse well before cooking.
- Quick Soak: Place rinsed beans in a large pot, cover with plenty of water, bring to a boil for 2-3 minutes. Remove from heat, cover, and soak for 1 hour. Drain and rinse before cooking.
- Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and green bell pepper and cook until softened, about 5-7 minutes, stirring occasionally.
- Add Garlic and Sausage: Add minced garlic and sliced andouille sausage to the pot. Cook for another 2-3 minutes, until garlic is fragrant and sausage is lightly browned, stirring frequently.
- Incorporate the Spices: Stir in dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute, stirring constantly, to toast the spices.
- Add Beans and Water: Add the drained and rinsed red kidney beans and 8 cups of water to the pot. Ensure beans are fully submerged; add more water if needed.
- Add Bay Leaves: Add the bay leaves to the pot.
- Bring to a Boil, Then Simmer: Bring the mixture to a boil over high heat. Reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until beans are tender and creamy. Stir occasionally, adding more water if needed.
- Mash Some of the Beans (Optional): After simmering for about an hour, mash some of the beans against the side of the pot to thicken the sauce.
- Adjust Seasoning: Taste and adjust seasoning as needed.
- Remove Bay Leaves: Before serving, remove the bay leaves from the pot.
- Serve: Spoon a generous portion of the red beans over hot cooked rice. Garnish with chopped green onions and hot sauce, if desired. Serve immediately.
Notes
- Sausage: Andouille is traditional, but smoked sausage or chorizo can be substituted.
- Vegetarian: Omit sausage and add smoked paprika for smoky flavor. Add other vegetables like celery, carrots, or diced tomatoes.
- Spice Level: Adjust cayenne pepper to control spiciness.
- Slow Cooker: Combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Instant Pot: Cook on high pressure for 30 minutes, followed by a natural pressure release for 15 minutes.
- Ham Hock: Add a smoked ham hock for richer flavor. Remove before serving and shred the meat to add back to the beans.
- Serve with: Cornbread.
- Freezing: Cool completely before transferring to freezer-safe containers. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Beans are not softening: Make sure you soaked the beans properly. Avoid adding acidic ingredients like tomatoes or vinegar until the beans are tender, as they can inhibit softening. If all else fails, try adding a pinch of baking soda to the pot, which can help to break down the beans.
- Sauce is too thin: Continue to simmer the beans uncovered to allow the liquid to evaporate, or you can mash more of the beans to thicken the sauce. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the pot and stir until thickened.
- Sauce is too thick: Simply add more water or broth to thin it out.
- Dish is too salty: You can try adding a peeled potato to the pot and simmering it for 30 minutes. The potato will absorb some of the salt. Remove the potato before serving. You can also add a little bit of sugar or lemon juice to balance out the saltiness.
- Prep Time: 15 minutes
- Cook Time: 90 minutes