Description
A comforting and hearty weeknight dinner featuring smoky andouille sausage, creamy red beans, and fluffy jasmine rice. This easy-to-make dish is packed with flavor, high in fiber, and perfect for meal prep.
Ingredients
Scale
- 2 (15-ounce) cans red kidney beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (32-ounce) carton chicken or vegetable broth (low-sodium recommended)
- 1/2 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 8 ounces andouille sausage, sliced into half-moons
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely diced
- 1 green bell pepper, finely diced
- 3 garlic cloves, minced
- 1 cup jasmine rice, uncooked
- 2 green onions, sliced thinly
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
- Hot sauce for serving
Instructions
- Rinse jasmine rice under cold water until water runs clear. Combine with 2 cups water in a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Heat a large pot or Dutch oven over medium heat. Add sliced andouille sausage in a single layer and cook for 3-4 minutes per side until browned and crispy. Remove sausage with a slotted spoon, leaving rendered fat in the pot.
- Add butter to the pot if needed. Add chopped onion, diced celery, and green bell pepper. Sauté for 5-7 minutes until soft and translucent.
- Stir in minced garlic and cook for 1 minute until fragrant. Add cayenne pepper, smoked paprika, dried thyme, garlic powder, onion powder, salt, and black pepper. Stir constantly for 30 seconds to toast spices.
- Add rinsed beans and diced tomatoes with juices to the pot. Pour in broth and stir to combine, scraping browned bits from the bottom. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Remove lid and mash about one-third of the beans with a potato masher or spoon to thicken the sauce. Stir in the cooked sausage back into the pot. Simmer uncovered for 5 minutes.
- Taste and adjust seasoning with more salt, pepper, or cayenne if needed. If too thick, add a splash of broth; if too thin, simmer longer.
- Spoon a bed of rice into a bowl. Ladle beans and sausage over the rice. Garnish with green onions and parsley. Serve with lemon wedges.
Notes
For best results, use low-sodium broth and beans to control salt levels. Toasting the spices releases their essential oils for deeper flavor. Mashing some beans creates a creamy sauce naturally. This dish tastes even better the next day as flavors meld. If using dried beans, soak overnight and cook for 1-2 hours before adding to the recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6
- Sodium: 900
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 65
- Fiber: 12
- Protein: 22
Keywords: Cajun, red beans, rice bowl, andouille sausage, weeknight dinner, meal prep, comfort food, gluten-free, high fiber