Ingredients
Scale
- 1 cup dried red beans (soaked overnight)
- 8 oz Andouille sausage (sliced)
- 1 medium onion (diced)
- 1 green bell pepper (diced)
- 2 stalks celery (finely chopped)
- 4 cloves garlic (minced)
- 2 tsp Cajun seasoning
- 4 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup long-grain white rice
Instructions
- Rinse and soak the red beans overnight; drain before cooking.
- In a large pot, heat oil over medium heat. Sauté onion, bell pepper, celery, and garlic until soft (5–7 minutes).
- Add the Andouille sausage and cook until browned.
- Stir in the soaked red beans, Cajun seasoning, and bay leaves. Pour in chicken broth until it covers the mixture by about an inch. Bring to a boil.
- Reduce heat to low and simmer for 1–1.5 hours, stirring occasionally.
- Cook long-grain rice according to package instructions separately.
- Serve red beans over rice and remove bay leaves before enjoying.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Cooking
- Cuisine: Creole
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 30mg