Description
A cozy, comforting Southern classic made with creamy red beans, smoky sausage, and fluffy white rice. This one-pot meal is full of flavor and perfect for feeding a crowd or meal prepping for the week.
Ingredients
Scale
- 1 pound dried red kidney beans
- 2 cups white rice
- 14 ounces smoked sausage, sliced
- 1 large yellow onion, chopped
- 3 celery stalks, chopped
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil
- 6 cups chicken broth
Instructions
- Heat olive oil in a large Dutch oven over medium heat.
- Add onion, celery, and bell pepper. Cook until softened.
- Stir in garlic, thyme, paprika, salt, and pepper. Cook briefly until fragrant.
- Add sliced smoked sausage and cook until browned.
- Pour in kidney beans, bay leaves, and chicken broth. Stir to combine.
- Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours until beans are tender.
- Mash some of the beans to thicken the mixture. Adjust seasoning if needed.
- Serve hot over cooked white rice.
Notes
- For a vegetarian version, omit sausage and use vegetable broth.
- Soaking beans overnight reduces cooking time and improves texture.
- This dish tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 35mg
Keywords: red beans and rice, southern comfort food, one-pot meal, smoked sausage, Louisiana recipe