Red Beans and Rice with Andouille

Red Beans and Rice with Andouille


1 lb dried red beans
1/4 cup scallion tops
1/4 cup chopped green pepper
1 medium onion, chopped
5 cloves garlic, chopped
1 tsp ground allspice
kosher salt and black pepper to taste
2 bay leaves
1 tsp red pepper flakes
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1/2 lb andouille sausage
2 cups white rice, cooked according to package directions
1 stalk celery, chopped
  • Soak beans in cold water overnight.
  • Drain and add enough chicken stock to cover beans in a large soup pot.
  • Add all ingredients except for the sausage and rice.
  • Bring to a boil, lower heat and simmer for 3-5 hours.
  • Add more stock or water if it gets too dry. Stir occasionally.
  • Cut and brown 1/2 inch slices of the sausage in a hot skillet.
  • Add the sausage to the beans 1/2 hour before serving.
  • Serve over rice.




15 min


3 min


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