Red Beans and Rice
Louisiana red beans and rice of kidney beans simmered with andouille and the holy trinity into a creamy, spiced bowl spooned over fluffy white rice.
American
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice the andouille and chop the onion, peppers, celery, and garlic. Drain and rinse the kidney beans. Rinse the rice ready to cook.
Sear
Brown the andouille in oil over medium-high heat 4–5 minutes until the edges crisp and the fat renders out.
Saute
Add the onion, peppers, celery, and garlic over medium heat 5–6 minutes until soft. Stir in cayenne, paprika, and thyme and cook 1 minute.
Simmer
Add the beans and stock. Simmer over low heat 25–30 minutes, mashing some beans, until thick and creamy.
Plate
Cook the rice separately until fluffy. Spoon into bowls, ladle the red beans over, and scatter with scallions.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.