Stovetop Red Beans and Rice

Photo: Beth Dreiling Hontzas; Styling: Amy Burke

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

Yield: Makes about 10 cups (serving size: about 1 cup bean mixture and 1 cup rice)
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Total: 2 Hours, 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 397
  • Fat: 2.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 18.9g
  • Carbohydrate: 74.4g
  • Fiber: 11.3g
  • Cholesterol: 24mg
  • Iron: 5.6mg
  • Sodium: 319mg
  • Calcium: 99mg

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

Preparation

  1. 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. 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. 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 1. 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 1.1g (sat .03g, mono 0.2g, poly 0.3g); Protein 15.4g; Carb 74.9g; Fiber 11.6g; Chol 0mg; Iron 5.2mg; 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 3.5g (sat 1g, mono 0.2g, poly 0.2g); Protein 19.7g; Carb 76.3g; Fiber 13g; Chol 35mg; Iron 1.1mg; Sodium 490mg; Calc 65mg.
  10. Slow-cooker Red Beans and Rice: Omit Steps 1 and 2. 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 2.3g (sat 0.8g, mono 0.2g, poly 0.3g); Protein 18.9g; Carb 74.4g; Fiber 11.3g; Chol 24mg; Iron 5.6mg; Sodium 319mg; Calc 99mg.
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