Slow-Simmered Creole Red Beans and Rice with Andouille
A soul-warming New Orleans classic featuring tender red kidney beans slow-cooked with the holy trinity of vegetables and smoky andouille sausage. This hearty dish develops deep, complex flavors through patient simmering, creating a creamy texture from mashed beans that clings perfectly to fluffy rice. Perfect for Sunday dinners or feeding a crowd, this authentic Creole comfort food brings warmth and tradition to any table with its rich, spicy kick and satisfying protein-packed base.
Ingredients
- 1 pound Camellia Brand Red Kidneys, rinsed and sorted
- 1 pound andouille sausage, sliced 1/4 inch thick
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- ½ cup yellow onion, chopped
- ½ cup celery, chopped
- ½ cup green bell pepper, chopped
- 1 32-ounce carton low-sodium chicken broth
- 4 cups water
- 2 dried bay leaves
- 1 tablespoon plus 1/2 teaspoon kosher salt
- 2 teaspoons hot sauce
- 1 teaspoon garlic paste
- ½ teaspoon ground black pepper
- ¼ teaspoon ground red pepper
- hot cooked long-grain rice, to serve
- fresh flat-leaf parsley, chopped(optional)
Instructions
- 1
Rinse and sort beans, then soak in water covering by 2 inches for at least 8 hours, then drain
- 2
Preheat oven to 400 degrees and line rimmed baking sheet with foil
- 3
Place sausage on prepared pan and bake in top third of oven until crispy and browned
- 4
Let sausage drain on paper towels
- 5
Heat oil and butter in large enamel-coated cast-iron Dutch oven over medium heat
- 6
Add onion, celery, and bell pepper, cooking and stirring frequently until tender
- 7
Add broth, water, bay leaves, salt, hot sauce, garlic paste, black pepper, red pepper, and beans
- 8
Increase heat to medium-high and bring to a boil
- 9
Reduce heat to low, cover and simmer, stirring occasionally, until beans are tender
- 10
Remove bay leaves and remove from heat
- 11
Using immersion blender or potato masher, blend or mash beans to desired consistency
- 12
Stir in sausage
- 13
Cook bean mixture over medium heat until heated through and slightly thickened
- 14
Serve with rice and garnish with parsley if desired
Tips
Soak beans overnight for best texture and even cooking throughout the long simmer.
Mash only half the beans to create the perfect creamy yet chunky consistency.
Let the dish rest for 10 minutes after cooking to allow flavors to meld and thicken naturally.
Good to Know
Refrigerate up to 4 days in covered container. Beans will thicken when cold.
Make 1-2 days ahead for better flavor development. Reheat gently with splash of broth.
Serve hot over rice with crusty French bread and cold beer or sweet tea.
Common Mistakes
Don't skip soaking beans or they won't cook evenly in the time given.
Avoid high heat during simmering to prevent beans from breaking apart completely.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use canned beans instead of dried?
Yes, use 3 cans (15 oz each) drained kidney beans. Add in last 30 minutes of cooking to prevent mushiness.
What if my beans won't get tender?
Old beans take longer to cook. Add more hot broth if needed and extend cooking time up to 1 hour.
How long will leftovers keep?
Store covered in refrigerator up to 4 days or freeze up to 3 months. Thaw overnight before reheating.