Ingredients
Scale
- 1 cup dried red beans (soaked overnight)
- 12 oz Andouille sausage (sliced)
- 1 large onion (chopped)
- 1 cup bell peppers (finely chopped; mix of green and red)
- 4 cloves garlic (minced)
- 1 tsp cayenne pepper (adjust to taste)
- 2 bay leaves
- 4 cups low-sodium chicken broth
- 1 cup long-grain white rice
- 2 green onions (chopped for garnish)
Instructions
- 1. Prep Ingredients: Soak the red beans overnight and gather all ingredients.
- 2. Sauté Aromatics: In a large pot over medium heat, add oil and sauté chopped onions, bell peppers, and minced garlic until softened (about 5 minutes).
- 3. Add Sausage: Stir in sliced Andouille sausage and cook until browned.
- 4. Mix Beans & Spices: Add soaked red beans, cayenne pepper, bay leaves, salt, and black pepper; stir well.
- 5. Add Broth: Pour in chicken broth until beans are submerged. Bring to a boil then reduce heat to simmer for about an hour.
- 6. Cook Rice: Prepare rice separately according to package instructions.
- 7. Serve: Dish out the bean mixture over fluffy rice and garnish with chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Cooking
- Cuisine: Creole
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 35mg