Shadow's Red Beans and Rice

Dive into the rich, soulful flavors of Shadow's Red Beans and Rice—a hearty Southern classic bursting with Cajun-inspired goodness. This comforting recipe pairs tender, slow-simmered red kidney beans with smoky andouille sausage, aromatic vegetables like onion, celery, and green bell pepper, and a blend of savory spices including thyme, smoked paprika, and just a hint of cayenne for a touch of heat. Simmered to perfection in chicken broth, the beans develop a creamy consistency that’s perfect atop fluffy white rice. Garnished with fresh parsley, green onions, and a dash of hot sauce, this dish is a satisfying meal that’s as easy to enjoy on a weeknight as it is to serve for a crowd. Perfect for anyone looking for a flavorful, homemade taste of New Orleans!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 1 pound dried red kidney beans
• 2 tablespoons olive oil
• 12 ounces andouille sausage
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon black pepper
• 1 teaspoon kosher salt
• 4 cups cooked white rice
• 2 green onions, sliced
• 2 tablespoons fresh parsley, chopped
• 1 dash hot sauce

Directions

Step 1

Rinse the dried red kidney beans thoroughly under cold water. Place them in a large bowl and cover with water by at least 2 inches. Soak overnight or for at least 8 hours.

Step 2

Drain and rinse the soaked beans. Set aside.

Step 3

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat.

Step 4

Slice the andouille sausage into thin rounds and add them to the pot. Cook until nicely browned, about 5-7 minutes. Remove the sausage and set aside, leaving the drippings in the pot.

Step 5

Add the diced onion, green bell pepper, and celery to the pot. Cook until softened, about 5 minutes, stirring occasionally.

Step 6

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 7

Return the sausage to the pot and add the drained kidney beans, chicken broth, bay leaves, thyme, smoked paprika, cayenne pepper, black pepper, and kosher salt. Stir to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 2 to 2.5 hours, stirring occasionally, until the beans are tender and the mixture has thickened. If it becomes too thick, add more chicken broth or water as needed.

Step 9

Taste and adjust seasoning with additional salt or cayenne pepper, if desired.

Step 10

Remove and discard the bay leaves.

Step 11

Serve the red beans over hot cooked white rice, garnished with green onion slices and chopped parsley. Add a dash of hot sauce for extra heat, if desired.

Nutrition Facts

Serving size	(3481.7g)

Amount per serving	% Daily Value*
Calories	4076.5

Total Fat 139.2g	0%
Saturated Fat 42.2g	0%
Polyunsaturated Fat 3.1g
Cholesterol 300.2mg	0%
Sodium 9787.9mg	0%
Total Carbohydrate 510.1g	0%
Dietary Fiber 83.2g	0%
Total Sugars 28.4g
Protein 206.7g	0%

Vitamin D 0IU	0%
Calcium 1125.0mg	0%
Iron 58.6mg	0%
Potassium 9948.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.4%

Protein: 20.1%

Carbs: 49.5%