Red Beans & Rice

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  • 1 bell pepper
  • 1 yellow onion
  • 3 cloves of garlic
  • 3 sticks of celery
  • 1 Package (12.8 oz) of Big Easy Smoked Andouille Sausage
  • 1 lb of dry kidney beans
  • 32 oz chicken broth
  • 1 tbsp of Cajun seasoning
  • 1 tsp salt
  • 1 tbsp parsley flakes
  • 2 bay leaves


  • Dice onion, bell pepper, and celery.
  • Mince garlic.
  • Slice sausage into approximately 1 cm thick pieces.
  • Rinse kidney beans in a strainer.


  1. In a large Dutch oven, heat a tablespoon of oil over medium to high heat. Add sliced sausage and brown for about 3 minutes. Remove sausage and set aside.
  2. In the same pot, add garlic, onion, bell pepper, and celery, scraping up the browned bits left behind from the sausage. Sauté until translucent, about 3-4 minutes.
  3. While vegetables are sautéing, in a second large pot, combine water, chicken stock, and washed kidney beans. Bring to a boil and boil beans for at least 10 minutes.
  4. Once vegetables are translucent and fragrant, add sausage back to the pot and combine with vegetables.
  5. Once beans have cooked for 10 minutes, add the bean and chicken stock mixture to the vegetables and sausage.
  6. Add 2 more cups of water, Cajun seasoning, salt, parsley flakes, and bay leaves. Bring to a boil, then lower to simmer, cover, and let cook for 2 hours.
  7. During this time, cook rice according to package instructions. Use the golden rule ratio for rice: 1 part rice to 1 ½ parts liquid.
  8. Remove bay leaves and stir. If the dish needs to be thickened up, remove a cup of beans with a slotted spoon, mash them up to a creamy consistency, and then stir them back into the red beans. Repeat as necessary.
  9. Serve red beans over rice and enjoy!
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