Ingredients
Scale
- 1 pound dried red kidney beans, rinsed and soaked overnight
- 1 large onion, finely chopped
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 smoked Andouille sausage, sliced (substitute with smoked kielbasa or chorizo if preferred)
- 6 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 3 cups cooked white rice (preferably long grain or jasmine)
- 2 tablespoons olive oil or bacon drippings
- Optional garnish: chopped green onions and fresh parsley
Instructions
- Drain the soaked red beans and set them aside. Mama Lou always insisted on soaking the beans overnight to make them tender and digestible, a trick I never skip.
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil or bacon drippings over medium heat. Add the sliced Andouille sausage and cook until browned and crispy around the edges, about 5 minutes. Remove the sausage and set aside, leaving the flavorful fat in the pot.
- Add the chopped onion, bell pepper, and celery to the pot. This classic “holy trinity” is the backbone of so many Creole dishes. Sauté until the vegetables are soft and translucent, about 7-8 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant. I always love this moment when the kitchen fills with that rich, garlicky aroma that promises a good meal.
- Add the drained beans back to the pot, followed by the chicken broth, bay leaves, thyme, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to combine.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer gently for 1.5 to 2 hours. Stir occasionally, adding water or broth if it looks too thick. The slow simmer is key—just like Mama Lou’s kitchen, where patience was the secret ingredient.
- After about 90 minutes, remove the lid and mash some of the beans against the side of the pot with the back of a wooden spoon to create a creamy texture. Add the browned sausage back in and continue to simmer uncovered for another 30 minutes, stirring often.
- Taste and adjust seasoning if needed. The beans should be tender, and the sauce thick and flavorful.
- Serve the red beans hot over freshly cooked white rice. Garnish with chopped green onions and parsley if desired. This final touch always reminds me of the way Mama Lou would brighten the plate before calling everyone to the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
