Red Beans and Rice
Red Beans and Rice is classic comfort food, cooked up Louisiana style for a hearty and delicious meal. Kidney beans are slow simmered with garlic, onions, bell peppers, celery and Cajun spices served over rice to create a family favorite meal.
Servings: 8 servings
Calories: 551kcal
Ingredients
- 1 pound dry kidney beans
- 8 cups chicken broth
- 2 tablespoons olive oil
- 2 cups diced onion
- 2 cups diced bell peppers
- 2 large celery stalks diced
- 2 garlic cloves minced
- 1 pound smoked sausage diced
- 1 bay leaf
- 1 tablespoon blackened seasonings
- salt and pepper to taste
- 4 cups cooked rice
Instructions
- Rinse and sort kidney beans and place in a large bowl. Cover with water and soak for 10 minutes.
- Strain beans and place in a dutch oven or stock pot. Add 6 cups of chicken broth. Bring to a boil and cook 30 minutes.
- Place a large skillet over medium heat and add olive oil. Add diced onions, bell peppers, celery, and garlic. Cook stirring often about 10 minutes. Remove from skillet and set aside.
- To the same skillet, add smoked sausage and cook over medium heat, about 5 minutes or until sausage just starts to brown.
- Lower beans to a high simmer and stir in smoked sausage and vegetables.
- Add remaining 2 cups of chicken broth, a bay leaf and Blackened Seasonings. Cover and cook, stirring occasionally until beans are tender, about 3-4 hours. Adding more chicken broth or water if needed. You don't want the beans to cook dry.
- Remove bay leaf and season with salt and pepper to taste. Serve over cooked rice.
Nutrition
Serving: 1g | Calories: 551kcal | Carbohydrates: 67g | Protein: 25g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 40mg | Sodium: 1448mg | Fiber: 10g | Sugar: 7g