Cajun Red Beans and Brown Rice with Andouille

By johnwhorfin

Ingredients

• 1 pound dried red kidney beans
• 1 tablespoon olive oil
• 6 ounces andouille sausage, sliced
• 1 cup chopped green bell pepper
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 1/4 cup chopped green onions
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh thyme
• 2 teaspoons chopped fresh sage
• 1/2 teaspoon ground red pepper
• 6 cups water
• 4 cups unsalted chicken stock
• 1 teaspoon kosher salt
• 1 bay leaf
• 1 cup uncooked long-grain brown rice
• 1/4 cup chopped fresh flat-leaf parsley
• Parsley leaves (optional)
• Hot sauce (optional)
• Calories 357
• Fat 5.7g
• Satfat 1.5g
• Monofat 1.5g
• Polyfat 0.7g
• Protein 22g
• Carbohydrate 57g
• Fiber 16g
• Cholesterol 13mg
• Iron 6mg
• Sodium 484mg
• Calcium 107mg
• Sugars 4g
• Est. added sugars 0g
• Calories 357
• Fat 5.7g
• Satfat 1.5g
• Monofat 1.5g
• Polyfat 0.7g
• Protein 22g
• Carbohydrate 57g
• Fiber 16g
• Cholesterol 13mg
• Iron 6mg
• Sodium 484mg
• Calcium 107mg
• Sugars 4g
• Est. added sugars 0g

Details

Servings 8
Adapted from cookinglight.com

Preparation

Step 1

Ingredients

1 pound dried red kidney beans

1 tablespoon olive oil

6 ounces andouille sausage, sliced

1 cup chopped green bell pepper

1 cup chopped yellow onion

1 cup chopped celery

1/4 cup chopped green onions

1 tablespoon minced garlic

1 tablespoon chopped fresh thyme

2 teaspoons chopped fresh sage

1/2 teaspoon ground red pepper

6 cups water

4 cups unsalted chicken stock

1 teaspoon kosher salt

1 bay leaf

1 cup uncooked long-grain brown rice

1/4 cup chopped fresh flat-leaf parsley

Parsley leaves (optional)

Hot sauce (optional)

Nutritional Information

Down

Calories 357

Fat 5.7g

Satfat 1.5g

Monofat 1.5g

Polyfat 0.7g

Protein 22g

Carbohydrate 57g

Fiber 16g

Cholesterol 13mg

Iron 6mg

Sodium 484mg

Calcium 107mg

Sugars 4g

Est. added sugars 0g

Calories 357

Fat 5.7g

Satfat 1.5g

Monofat 1.5g

Polyfat 0.7g

Protein 22g

Carbohydrate 57g

Fiber 16g

Cholesterol 13mg

Iron 6mg

Sodium 484mg

Calcium 107mg

Sugars 4g

Est. added sugars 0g

How to Make It

Step 1

Rinse beans, and place in a bowl with water to cover by 2 inches. Let stand 8 hours or overnight. Drain.

Step 2

Heat oil in a Dutch oven over medium-high. Add andouille; cook, stirring occasionally, until browned, about 3 minutes. Using a slotted spoon, transfer andouille to a bowl, reserving drippings in pan. Add bell pepper, onion, celery, chopped green onions, garlic, thyme, sage, and red pepper to pan; cook, stirring occasionally, until softened and browned, about 7 minutes. Add beans, 6 cups water, stock, salt, and bay leaf; bring to a boil. Reduce heat to medium, and simmer, uncovered, until beans are mostly tender, about 1 1/2 hours.

Step 3

Stir in andouille and rice; cover and cook 1 hour or until rice is tender. Remove from heat; discard bay leaf. Stir in chopped parsley. Top with parsley leaves and serve with hot sauce, if desired.

How to Make It

Step 1

Rinse beans, and place in a bowl with water to cover by 2 inches. Let stand 8 hours or overnight. Drain.

Step 2

Heat oil in a Dutch oven over medium-high. Add andouille; cook, stirring occasionally, until browned, about 3 minutes. Using a slotted spoon, transfer andouille to a bowl, reserving drippings in pan. Add bell pepper, onion, celery, chopped green onions, garlic, thyme, sage, and red pepper to pan; cook, stirring occasionally, until softened and browned, about 7 minutes. Add beans, 6 cups water, stock, salt, and bay leaf; bring to a boil. Reduce heat to medium, and simmer, uncovered, until beans are mostly tender, about 1 1/2 hours.

Step 3

Stir in andouille and rice; cover and cook 1 hour or until rice is tender. Remove from heat; discard bay leaf. Stir in chopped parsley. Top with parsley leaves and serve with hot sauce, if desired.