Cajun Red Beans and Rice with Andouille

Ingredients

• 1 lb dried red kidney beans, soaked overnight
• 12 oz andouille sausage, sliced 1/2-inch thick
• 1 large yellow onion, diced
• 3 stalks celery, diced
• 1 green bell pepper, diced
• 5 cloves garlic, minced
• 6 cups chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• Salt to taste
• 4 green onions, sliced
• Cooked long-grain white rice for serving

Instructions

1. 1

   Drain and rinse soaked kidney beans. Set aside.

2. 2

   In a large heavy pot or Dutch oven over medium-high heat, brown andouille sausage slices until caramelized, about 5 minutes. Remove sausage and set aside.

3. 3

   In the same pot, cook onion, celery, and bell pepper in the rendered fat for 7–8 minutes until softened.

4. 4

   Add garlic, thyme, smoked paprika, and cayenne; cook 1 minute until fragrant.

5. 5

   Return sausage to the pot. Add soaked beans, chicken broth, and bay leaves. Bring to a boil.

6. 6

   Reduce heat to low, cover, and simmer for 1.5–2 hours, stirring occasionally, until beans are very tender and creamy.

7. 7

   For extra creaminess, scoop out 1 cup of beans, mash them, and stir back into the pot.

8. 8

   Remove bay leaves. Season generously with salt and black pepper. Serve over white rice garnished with green onions.