Ingredients
Scale
- 1 lb dried red kidney beans, soaked overnight (or 2 (15 oz) cans red beans, drained and rinsed)
- 1 tbsp Creole seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/2 lb Andouille sausage, sliced
- 4 cups water or chicken broth
- 1 bay leaf
- 2 cups cooked white rice (for serving)
- Fresh green onions, chopped (for garnish)
- Hot sauce (for serving)
Instructions
- drain soaked beans and place in a large pot. Cover with 4 cups water or broth. Bring to a boil, reduce heat, and simmer for 1 hour, or until tender (skip if using canned beans and add later).
- In a large skillet or Dutch oven, heat oil over medium heat. Add Andouille sausage and cook until browned, 4–5 minutes. Remove and set aside.
- Add onion, bell pepper, and celery to the same skillet. Sauté until softened, about 5 minutes. Stir in garlic and cook 30 seconds.
- Stir in Creole seasoning, smoked paprika, and cayenne (if using). Cook 1 minute until fragrant.
- Add cooked (or canned) beans, sausage, and bay leaf. Return to a simmer. Cook uncovered for 20–30 minutes, stirring occasionally, until thickened.
- Remove bay leaf. Adjust seasoning to taste.
- Serve over fluffy white rice, garnished with green onions and hot sauce.
Notes
- For a vegetarian version, omit sausage and add 1 tbsp liquid smoke + 1/2 cup mushrooms or smoked tofu.
- Soak beans overnight for best texture, or use quick-soak method: boil 1 minute, cover, rest 1 hour, then simmer.
- Flavor deepens if made a day ahead—reheat with a splash of broth.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Method: Stovetop
- Cuisine: Louisiana Creole
- Diet: Vegetarian option available
Nutrition
- Serving Size: 1.5 cups
- Calories: 312 Kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 25mg
