Ingredients
- 1 cup red kidney beans
- 1 smoked sausage (or Andouille)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 stalks celery, diced
- 4 cups vegetable or chicken broth
- 2 cups long-grain rice
- 1 tsp thyme
- 2 bay leaves
- 1 tsp cayenne pepper
- Salt and black pepper, to taste
Instructions
- Prepare the beans: If using dried kidney beans, rinse and soak them overnight. For canned beans, simply rinse them well.
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add diced onions, celery, and bell pepper, and cook until soft. Stir in minced garlic and cook for an additional minute.
- Add the meat: Slice the smoked sausage and mix it into the pot. Sauté for a few minutes until it starts to release its aroma.
- Combine the beans and broth: If using canned beans, drain them and add to the pot along with vegetable or chicken broth. Add thyme, bay leaves, cayenne, salt, and pepper.
- Simmer: Bring the mixture to a gentle simmer. Reduce heat to low and cover the pot, cooking for 30 to 45 minutes until the beans are tender.
- Cook the rice: Prepare the rice according to package instructions.
- Serve it up: Once the beans are soft, adjust seasonings. Remove bay leaves and serve the bean mixture over the rice.
Notes
Remember to taste as you go to adjust seasonings to your preference.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southern
- Diet: Vegetarian optionally