Red Beans and Rice

Red Beans and Rice

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  • Each serving
  • 290cal
  • 10g fat (2.5g sat)
  • 50mg chol
  • 560mg sodium
  • 35g carb
  • 7g fiber
  • 3g sugars
  • 14g protein


  • 1 pound (2 cups) dried kidney beans
  • 2 tablespoons high-heat oil
  • 12 ounces Andouille sausage or thick-cut bacon, sliced
  • 1 yellow onion, diced
  • 3 ribs celery, diced
  • 2 green bell peppers, seeded and diced
  • 4 cloves garlic, minced
  • 1 tablespoon dried thyme
  • 1 tablespoon paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper, or to taste
  • 3 bay leaves
  • 6 to 8 cups chicken stock or water
  • Salt, to taste
  • Hot sauce, to taste
  • 3 cups cooked long-grain rice, for serving
  • 1/4 cup chopped green onions


Put sorted beans in a large bowl and cover with 3 inches cool water. Soak at room temperature for 4 to 6 hours, adding more water if necessary. Drain and rinse.

Heat oil in a large soup pot over medium heat. Add sausage or bacon and cook until browned, about 10 minutes. Stir in onions, celery, peppers and garlic. Cook until onions soften, about 10 minutes. Add thyme, paprika, oregano, basil, pepper and cayenne; cook until fragrant, about 2 minutes.

Add beans, bay leaves and stock or water to the pot; bring to a boil. Reduce heat to medium-low and simmer, covered, until beans are tender, 1 1/2 to 2 hours. Taste and add salt and hot sauce to taste. Remove 1 cup of beans to a bowl and mash; return to the pot. Serve over hot rice sprinkled with green onions.

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