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–+ servings
A bowl of stewed red kidney beans and sausage over rice.
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Nutrition Facts
Spicy Red Beans & Rice
Amount Per Serving
Calories 508 Calories from Fat 191
% Daily Value*
Fat 21.2g33%
Saturated Fat 8.3g42%
Cholesterol 53mg18%
Sodium 1657mg69%
Potassium 454mg13%
Carbohydrates 52.6g18%
Fiber 9g36%
Sugar 3.8g4%
Protein 22.8g46%
Calcium 60mg6%
Iron 4.3mg24%
* Percent Daily Values based on a 2000 calorie diet.
** Nutritional values are calculated based on specific ingredients. The precise nutritional calculations for your ingredients may differ. This information should be not treated as dietary advice.
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Spicy Red Beans & Rice

Enjoy this spicy recipe for Red Beans and Rice, a popular Louisiana Creole dish, that can be on your table from start to finish in less than an hour.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: 4 bowls

Ingredients

Red Beans

  • 1/2 lb Andouille sausage
  • 1 tbsp vegetable oil (optional, only if needed)
  • 1/2 medium onion (diced)
  • 1 stalk celery (diced)
  • 2 medium jalapeño (diced)
  • 4 cloves garlic (minced)
  • 2 cans kidney beans (reserve liquid)
  • 2 tsp vegetable bouillon
  • 2 tsp hot sauce (recommend Cholula)
  • 1 tsp Worcestershire
  • 1 cup water
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/4 tsp cayenne
  • 1/4 tsp salt
  • 1/8 tsp thyme
  • 1 bay leaf

Rice

  • 1 cup white rice
  • 1 1/2 cups water

Instructions

Make Rice

  • Rinse 1 cup of white rice. Add it to a small pot with 1 1/2 cups of water. Cover and bring to a boil. Stir well. Cover it again. Continue to cook on very low heat for 12 minutes.
  • Remove from heat until ready to serve.

Make the Red Beans

  • Slice the Andouille sausage into 1/4-inch thick pieces.
  • In a medium pot over medium heat, fry sausage slices on both sides until they start to blacken. This will take about 15 minutes.
  • Remove from sausage pot and set aside. Drain leftover fat from the pot until you have about a 1mm layer on the bottom. If there is not enough fat, add 1 tbsp of vegetable oil. Don't scrape the bottom.
  • In the same the medium pot, add the diced onions, celery, jalapeño, and garlic. Cook until soft, stirring occasionally. About 5 minutes.
  • Add both cans of kidney beans, including the liquid, along with 2 tsp of vegetable bouillon, 2 tsp of hot sauce, 1 tsp of Worcestershire sauce, and 1 cup of water.
  • Now add all of the spices: 2 tsp garlic powder, 2 tsp paprika, 1 tsp black pepper, 1 tsp onion powder, 1/2 tsp oregano, 1/2 tsp basil, 1/4 tsp cayenne, 1/4 tsp salt, 1/8 tsp thyme, and 1 bay leaf. Stir well. Taste the liquid and adjust spices as needed.
  • Cook for 15 minutes at a soft boil without a lid.
  • Carefully find and remove the bay leaf.
  • With a potato masher (or fork) smash about half of the beans to thicken the liquid into a stew. Try to keep some beans in large chunks or whole for texture. Cook for 5 more minutes.
  • Remove from heat and stir the sausage slices back into the pot. Cover and let sit for 5-10 more minutes.
  • Serve on top of the cooked rice.

Notes

This recipe scales up very well. The sausage and beans can be prepared in advance and frozen for up to 3 months.
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