Classic Red Beans and Rice
Dried kidney beans simmered slowly with the holy trinity, thyme, sage and Cajun seasoning until the liquid turns into a thick gravy, then finished with sliced andouille and ladled over fluffy long-grain rice. One pot, six servings, and better the next day.
Ingredients
Beans and the Holy Trinity
- 1 pound dried red kidney beans soaked overnight and drained
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- 1 green bell pepper chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
Seasonings
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 tablespoon Cajun seasoning plus more to taste
- 1/4 teaspoon cayenne pepper optional
- 2 tablespoons fresh parsley chopped, plus more for topping
- 1 teaspoon kosher salt added in the last hour
- 1/2 teaspoon black pepper freshly ground
To Simmer and Serve
- 6 cups water
- 12 ounces andouille sausage sliced into coins, or any smoked sausage
- 2 cups long-grain white rice
- 4 cups water for cooking the rice
- sliced green onions for serving, optional
- hot sauce for serving, optional
Equipment
- Large pot
- Skillet
- Cutting board
- Saucepan
Instructions
Soak the Beans
- Rinse the beans, cover them with at least 2 inches of cool water and leave them to soak for 8 hours or overnight. Drain and rinse again before using.
Build the Pot
- Warm the olive oil in a heavy pot or Dutch oven over medium heat. Cook the onion, bell pepper and celery for about 6 minutes, until softened, then add the garlic and cook 1 minute more.
- Add the drained beans, 6 cups of water, the bay leaves, thyme, sage, Cajun seasoning, cayenne and parsley. Bring to a hard rolling boil and hold it there for at least 10 minutes.
Simmer Until Creamy
- Reduce the heat to low and simmer partially covered for about 2 1/2 hours, stirring every 20 minutes and scraping the bottom of the pot, until the beans are completely tender. Add the salt in the last hour.
- Press about 1 cup of the cooked beans against the side of the pot with the back of a spoon and stir the paste back in. This is what turns the liquid into a thick gravy.
- Stir in the sliced andouille and simmer uncovered for 30 minutes more. Taste and adjust the salt, black pepper and Cajun seasoning.
Rice and Serving
- While the beans finish, bring 4 cups of water to a boil in a saucepan. Add the rice, cover, reduce to a simmer and cook 18 to 20 minutes, then rest it off the heat, still covered, for 5 minutes.
- Spoon the rice into bowls and ladle the beans over the top. Finish with parsley, green onions and hot sauce at the table.
Notes
Soaking time is not included in the total. Cover the beans with cool water and leave them overnight, or use the quick method: boil 2 minutes, then stand off the heat for 1 hour.
Boil the beans hard for at least 10 minutes before dropping to a simmer. Raw kidney beans held at a low temperature are not safe to eat.
Mashing about a cup of the cooked beans against the side of the pot is what gives this dish its creamy texture. Do not skip it.
Make-ahead: cook the beans through, cool, and refrigerate up to 4 days. Cook the rice fresh on the day you serve.
Storage: freeze the beans flat in bags for up to 3 months, without the rice. Reheat gently with a splash of water.
For a vegetarian pot, leave out the sausage and add 1 teaspoon smoked paprika.
Nutrition values are an estimate.
Boil the beans hard for at least 10 minutes before dropping to a simmer. Raw kidney beans held at a low temperature are not safe to eat.
Mashing about a cup of the cooked beans against the side of the pot is what gives this dish its creamy texture. Do not skip it.
Make-ahead: cook the beans through, cool, and refrigerate up to 4 days. Cook the rice fresh on the day you serve.
Storage: freeze the beans flat in bags for up to 3 months, without the rice. Reheat gently with a splash of water.
For a vegetarian pot, leave out the sausage and add 1 teaspoon smoked paprika.
Nutrition values are an estimate.
Nutrition
Calories: 525kcal | Carbohydrates: 68g | Protein: 22g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 869mg | Potassium: 1120mg | Fiber: 13g | Sugar: 5g | Vitamin A: 950IU | Vitamin C: 36mg | Calcium: 85mg | Iron: 6mg