Ingredients
Scale
- 1 pound dried red kidney beans
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon thyme
- 2 bay leaves
- 1 pound smoked sausage, sliced
- 6 cups chicken broth
- Salt and black pepper to taste
- Cooked white rice for serving
Instructions
- Rinse and soak the red beans overnight. Drain before cooking.
- In a large pot, sauté the smoked sausage until browned. Remove and set aside.
- In the same pot, add onions, bell pepper, celery, and garlic; cook until softened.
- Add the soaked beans, spices, bay leaves, cooked sausage, and chicken broth. Bring to a boil.
- Reduce heat and simmer uncovered for 2-3 hours until beans are tender and sauce thickens.
- Season with salt and pepper. Serve hot over cooked white rice, garnished with green onions if desired.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- You can substitute smoked sausage with ham or omit for a vegetarian version.
- Adjust cayenne for spice preference.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Method: Stovetop simmering
- Cuisine: Louisiana Cajun
- Diet: Gluten-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 45mg
