How To Make Yvonne’s Red Beans and Rice Recipe
A classic, hearty New Orleans dish, with smoky Andouille sausage and slow-cooked red beans served over fluffy white rice.
Serves:
Ingredients
- 1 pound of dried red kidney beans, rinsed and picked over
- 1 pound of Andouille sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 cloves of garlic, minced
- 1 bay leaf
- 1 teaspoon of dried thyme
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of cayenne pepper
- Salt and black pepper, to taste
- 6 cups of cooked white rice, for serving
Instructions
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In a large pot, cover the beans with enough water to come 2 inches above the beans. Bring to a boil over high heat, and let boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
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Drain the beans and return them to the pot. Add enough water to cover the beans by 2 inches. Add the sausage, onion, bell pepper, celery, garlic, bay leaf, thyme, smoked paprika, cayenne pepper, salt, and black pepper.
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Bring to a boil over high heat. Reduce the heat to low and let simmer, uncovered, stirring occasionally, until the beans are tender and the sauce is thickened, about 2 hours.
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Remove the bay leaf and serve over white rice.
Nutrition
- Calories : 793kcal
- Total Fat : 31g
- Saturated Fat : 10g
- Cholesterol : 86mg
- Sodium : 1523mg
- Total Carbohydrates : 84g
- Dietary Fiber : 19g
- Sugar : 4g
- Protein : 44g
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