World Flavors Cookbook

Red Beans and Rice

New Orleans' Monday tradition — creamy red kidney beans slow-simmered with andouille sausage, the holy trinity, and Cajun spices over fluffy white rice.

Cuisine: United States

Ingredients

• 500g dried red kidney beans, soaked overnight
• 300g andouille sausage, sliced
• 1 large onion, diced
• 2 stalks celery, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• Thyme, salt, black pepper
• White rice for serving

Instructions

1. Drain beans. Cover with fresh water and bring to a boil with bay leaves.
2. Sauté the holy trinity (onion, celery, pepper) with garlic until soft.
3. Add vegetables and sausage to beans. Simmer for 2.5-3 hours.
4. Mash some beans against the pot for creaminess.
5. Season with cayenne, paprika, thyme, salt, and pepper. Serve over rice.