Red Beans & Rice with Andouille

New Orleans' Monday tradition: creamy, smoky red beans simmered with sausage and the trinity, over fluffy white rice.

Ingredients

• 3 cans red kidney beans, with liquid
• 12 oz andouille, sliced
• 1 onion
• 1 green pepper
• 2 celery stalks
• 4 garlic cloves
• 2 cups broth
• 1 tbsp Cajun seasoning
• 2 cups rice
• green onions

From your pantry: 1 tbsp oil, 2 bay leaves, 1 tsp thyme, hot sauce.

Instructions

1. Brown the sausage in the oil. Remove.
2. Cook the onion, pepper and celery in the fat until soft, then the garlic and seasoning.
3. Add the beans with their liquid, broth, bay leaves, thyme and sausage. Simmer 35 to 40 minutes.
4. Mash about a third of the beans against the pot to make it creamy.
5. Serve over rice with green onions and hot sauce.

Tip: Even better on day two, which is why New Orleans makes it on laundry day.

Nutrition per serving

Good for

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