Ingredients
Scale
- 1 lb dried red kidney beans, soaked overnight (or 2 (15 oz) cans red kidney beans, drained and rinsed)
- 8 oz andouille sausage, sliced
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 4 cups low-sodium chicken broth
- Salt and black pepper to taste
- Fresh green onions, for garnish
- 2 cups cooked white rice, for serving
Instructions
- If using dried beans: rinse and soak overnight. Drain and place in slow cooker.
- Heat olive oil in a skillet over medium heat. Brown sausage slices for 3–4 minutes. Add onion, bell pepper, and celery; cook 5 minutes until softened. Stir in garlic and spices; cook 1 minute.
- Transfer sautéed mixture to slow cooker. Add soaked beans, broth, and bay leaf. Cook on LOW 6–7 hours (or HIGH 3–4 hours) until beans are tender.
- For canned beans: skip soaking and add beans with sautéed mixture. Cook on LOW 2–3 hours.
- Remove bay leaf. Season with salt, pepper, and extra cayenne if desired. Serve over rice and garnish with green onions.
Notes
- For vegetarian version, omit sausage and add 1 cup cubed sweet potato + 1 tsp liquid smoke.
- Beans thicken as they cool—add extra broth or water when reheating.
- Make ahead and refrigerate for up to 4 days or freeze for 3 months.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Method: Slow Cooker
- Cuisine: Louisiana
- Diet: Vegetarian Option
Nutrition
- Serving Size: 1 cup beans + 1/3 cup rice
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 13g
- Protein: 18g
- Cholesterol: 35mg
