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Stovetop Red Beans and Rice

Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Total time 2 hrs, 45 mins
Yield

Makes about 10 cups (serving size: about 1 cup bean mixture and 1 cup rice)

Make a big batch for company, or freeze leftovers for later.

Ingredients

  • 1 pound dried red kidney beans
  • 1/2 pound andouille smoked chicken sausage, thinly sliced
  • 3 celery ribs, chopped
  • 1 green bell pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon Creole seasoning
  • 3 cups uncooked long-grain rice
  • Garnish: sliced green onions

Nutrition Information

  • calories 397
  • fat 2.3 g
  • satfat 0.8 g
  • monofat 0.2 g
  • polyfat 0.3 g
  • protein 18.9 g
  • carbohydrate 74.4 g
  • fiber 11.3 g
  • cholesterol 24 mg
  • iron 5.6 mg
  • sodium 319 mg
  • calcium 99 mg

How to Make It

  1. Place beans in a Dutch oven; add water 2 inches above beans. Bring to a boil. Boil 1 minute; cover, remove from heat, and soak 1 hour. Drain.

  2. Sauté sausage and next 3 ingredients in Dutch oven over medium-high heat 10 minutes or until sausage is browned. Add garlic; sauté 1 minute. Add beans, Creole seasoning, and 7 cups water. Bring to a boil; reduce heat to low, and simmer 1 to 1 1/2 hours or until beans are tender.

  3. Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.

  4. Note: We tested with Aidells Organic Fully Cooked Cajun Style Andouille Smoked Chicken Sausage.

  5. Try These Twists!

  6. Vegetarian Red Beans and Rice: Omit chicken sausage. Prepare recipe as directed in Step Coarsely chop celery, green bell pepper, onion, and 1 red bell pepper. Sauté chopped vegetables and garlic in 1 Tbsp. hot olive oil 6 to 8 minutes or until tender. Stir together vegetables, beans, Creole seasoning, 1 tsp. smoked paprika, 1 vegetable bouillon cube, and 7 cups water in Dutch oven. Bring to a boil, reduce heat to low, and simmer as directed. Season with salt to taste. Serve with rice. Makes: 10 cups.

  7. Per serving (about 1 cup bean mixture and 1 cup rice): Calories 373; Fat 1g (sat .03g, mono 2g, poly 3g); Protein 4g; Carb 9g; Fiber 6g; Chol 0mg; Iron 2mg; Sodium 377mg; Calc 81mg.

  8. Quick Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole seasoning to 2 tsp. Prepare recipe as directed in Step 2, substituting 2 cups low-sodium fat-free chicken broth for 7 cups water and simmering 20 minutes. Serve with rice. Makes: about 7 cups.

  9. Per serving (about 1 cup bean mixture and 1 cup rice): Calories 420; Fat 5g (sat 1g, mono 2g, poly 2g); Protein 7g; Carb 3g; Fiber 13g; Chol 35mg; Iron 1mg; Sodium 490mg; Calc 65mg.

  10. Slow-cooker Red Beans and Rice: Omit Steps 1 and Stir together first 7 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender. Serve with rice. Makes: about 10 cups.

  11. Per serving (about 1 cup bean mixture and 1 cup rice): Calories 397; Fat 3g (sat 8g, mono 2g, poly 3g); Protein 9g; Carb 4g; Fiber 3g; Chol 24mg; Iron 6mg; Sodium 319mg; Calc 99mg.