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Easy One-Pot Louisiana Red Beans and Rice

A plate of flavorful beans and rice topped with thick slices of smoked sausage.
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Make classic, flavorful Louisiana Red Beans and Rice using a simple one-pot method. This recipe is budget-friendly and perfect for a weeknight dinner.

Ingredients

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  • 1 pound dried red kidney beans, rinsed and picked over
  • 6 cups chicken broth (or vegetable broth for vegetarian)
  • 1 pound smoked andouille sausage, sliced
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • 3 cups cooked white rice, for serving

Instructions

  1. Place the rinsed red beans, chicken broth, and bay leaf into a large Dutch oven or heavy-bottomed pot. Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
  2. While the beans simmer, cook the sausage. In a separate skillet over medium heat, brown the sliced andouille sausage until lightly crisped, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the skillet.
  3. Add the chopped onion, bell pepper, and celery (the ‘holy trinity’) to the skillet with the sausage fat. Sauté until softened, about 8 minutes. Add the minced garlic, thyme, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
  4. Add the sautéed vegetables and spices to the pot with the simmering beans. Stir well.
  5. Continue to simmer the beans, uncovered, for another 45 minutes to 1 hour, or until the beans are tender and the liquid has thickened into a creamy sauce. Stir frequently during this time to prevent sticking.
  6. Stir the cooked sausage back into the pot. Taste and adjust seasoning with salt and pepper. If the mixture is too thick, add a splash of water or broth. If it is too thin, simmer uncovered for an additional 10 minutes.
  7. Serve the red beans immediately over mounds of hot cooked white rice.

Notes

  • For a slow cooker version, combine all ingredients except the sausage and rice in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the sausage during the last hour of cooking.
  • To achieve a thicker consistency, mash about 1 cup of the cooked beans against the side of the pot with a spoon before serving.
  • Use smoked turkey sausage for a lower-fat option.

Nutrition

Find it online: https://tastytipster.com/easy-one-pot-beans-and-rice-recipe/