Ingredients
Scale
- 1 pound dried red kidney beans, picked over and rinsed
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 4 cloves garlic, minced
- 1/2 cup chopped celery
- 1 (14.5 ounce) can diced tomatoes, undrained
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper (or more, to taste)
- 1/2 cup chopped andouille sausage (optional)
- Salt and black pepper to taste
- Cooked rice, for serving
Instructions
- Step 1: In a large pot or Dutch oven, combine the red beans, onion, bell peppers, garlic, celery, diced tomatoes, chicken broth, thyme, oregano, bay leaf, smoked paprika, cayenne pepper, and andouille sausage (if using). Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the beans are tender. Stir occasionally to prevent sticking. Add more broth if needed to keep the beans submerged.
- Step 2: After the beans have simmered for at least an hour, taste and adjust seasonings as needed. Add salt and pepper to taste. If the beans are still too firm, continue to simmer for another 30 minutes, or until they reach your desired tenderness.
- Step 3: Once the beans are tender, remove the bay leaf. Using a potato masher or immersion blender, partially mash some of the beans to create a thicker, richer consistency. Leave some whole beans for texture.
- Step 4: Serve the red beans and rice hot. Ladle the red beans over a bed of cooked rice.
- Step 5: Garnish with extra chopped green onions or a sprinkle of cayenne pepper, if desired.
- Step 6: Enjoy!
Notes
- Leftovers are even better the next day! Store in an airtight container in the refrigerator for up to 4 days.
- For perfectly reheated beans, gently warm them in a saucepan on the stovetop, adding a splash of broth if needed to maintain a creamy texture.
- Elevate your serving with a dollop of sour cream or a sprinkle of fresh parsley for a delightful flavor contrast.
- To deepen the smoky flavor, lightly toast the smoked paprika in a dry pan for a minute before adding it to the pot – it’ll transform your beans!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American