🫘 Red beans and rice

Name: Red beans and rice
Total time: 180 min
Yield: 6
Cuisine: United States · Louisiana (New Orleans)
Ingredients: 450 g dried red kidney beans, soaked overnight; 300 g andouille sausage, sliced; 1 onion, 2 celery stalks and 1 bell pepper, diced; 3 garlic cloves, minced; 2 bay leaves, 1 tsp dried thyme, cayenne to taste; 1 tbsp vegetable oil, salt, black pepper; About 2 l water; 400 g long-grain rice

Origin: United States · Louisiana (New Orleans)

508kcal

per serving · 350 g

145kcal

per 100 g

24 gProtein7 g / 100 g

14 gFat4 g / 100 g

70 gCarbs20 g / 100 g

Red beans and rice is a Creole dish of red kidney beans slowly simmered with smoky andouille sausage and the "holy trinity" of onion, celery and bell pepper until creamy. The beans partly break down into a thick, savoury gravy. It is ladled over plain white rice and often finished with hot sauce and chopped green onion.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: andouille sausage

Not veganbecause of: andouille sausage

Contains porkbecause of: andouille sausage

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Celery

What it is made of

kidney beansandouille sausagericeceleryonionbell pepper

Recipe

6 servings180 min

Ingredients

450 g dried red kidney beans, soaked overnight
300 g andouille sausage, sliced
1 onion, 2 celery stalks and 1 bell pepper, diced
3 garlic cloves, minced
2 bay leaves, 1 tsp dried thyme, cayenne to taste
1 tbsp vegetable oil, salt, black pepper
About 2 l water
400 g long-grain rice

Method

Brown the sausage in the oil, then add the onion, celery, pepper and garlic and cook until soft.
Add the drained beans, bay leaves, thyme, cayenne and water and bring to a boil.
Simmer for 2–2.5 hours, stirring now and then, until the beans are very soft; mash some against the pot to thicken.
Cook the rice separately.
Season the beans and serve them over the rice.

How to make it lighter

Use half the sausage and add extra beans and vegetables for the same volume.
Serve a larger ladle of beans and a smaller scoop of rice.
Skim the fat that rises to the top while it simmers.

History

Red beans and rice is a New Orleans tradition long associated with Mondays: the story goes that beans were left to simmer with Sunday's leftover ham bone while the household did the weekly laundry. The dish reflects the city's Creole mix of French, Spanish, African and Caribbean cooking.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →