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Cajun Red Beans and Brown Rice with Andouille

Photo: Hector Manuel Sanchez
Active time 30 mins
Total time 11 hrs
Yield

Serves 8 (serving size: about 1 cup)

This easy, budget-friendly dish delivers classic Cajun flavor with a modern whole-grain (brown rice) twist. We find that soaking the beans overnight yields the best texture, but if you forget, the quick-soak method will work: Bring beans and water to cover by 3 inches to a boil; remove from heat, and let stand, covered, for 1 hour. Drain and proceed with step 2. To complete the meal, serve either braised collard greens or a vinaigrette-dressed green salad on the side. The dish holds up well and can be made a day or two ahead.

Ingredients

  • 1 pound dried red kidney beans
  • 1 tablespoon olive oil
  • 6 ounces andouille sausage, sliced
  • 1 cup chopped green bell pepper
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 1/4 cup chopped green onions
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons chopped fresh sage
  • 1/2 teaspoon ground red pepper
  • 6 cups water
  • 4 cups unsalted chicken stock
  • 1 teaspoon kosher salt
  • 1 bay leaf
  • 1 cup uncooked long-grain brown rice
  • 1/4 cup chopped fresh flat-leaf parsley
  • Parsley leaves (optional)
  • Hot sauce (optional)

Nutrition Information

  • calories 357
  • fat 5.7 g
  • satfat 1.5 g
  • monofat 1.5 g
  • polyfat 0.7 g
  • protein 22 g
  • carbohydrate 57 g
  • fiber 16 g
  • cholesterol 13 mg
  • iron 6 mg
  • sodium 484 mg
  • calcium 107 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Rinse beans, and place in a bowl with water to cover by 2 inches. Let stand 8 hours or overnight. Drain.

  2. Heat oil in a Dutch oven over medium-high. Add andouille; cook, stirring occasionally, until browned, about 3 minutes. Using a slotted spoon, transfer andouille to a bowl, reserving drippings in pan. Add bell pepper, onion, celery, chopped green onions, garlic, thyme, sage, and red pepper to pan; cook, stirring occasionally, until softened and browned, about 7 minutes. Add beans, 6 cups water, stock, salt, and bay leaf; bring to a boil. Reduce heat to medium, and simmer, uncovered, until beans are mostly tender, about 1 1/2 hours.

  3. Stir in andouille and rice; cover and cook 1 hour or until rice is tender. Remove from heat; discard bay leaf. Stir in chopped parsley. Top with parsley leaves and serve with hot sauce, if desired.