Quick Red Beans with Andouille Sausage
By Jessica RudolphPublished on October 29, 2024
Time
40 minutes
Yield
Serves 4
Ingredients
2 tablespoons unsalted butter 8 ounces andouille sausage, halved lengthwise and sliced ¼ inch thick1 green bell pepper, stemmed, seeded, and chopped fine1 small onion, chopped fine1 celery rib, chopped fine2 garlic cloves, minced2 teaspoons Tony Chachere's Original Creole Seasoning, plus extra for seasoning2 teaspoons chopped fresh thyme 2 (15-ounce) cans light red kidney beans, undrained1 bay leaf 2 scallions, sliced thin
Before You Begin
Serve with rice and hot sauce.
Instructions
- Melt butter in Dutch oven over medium-high heat. Add andouille, bell pepper, onion, and celery to pot and cook until vegetables are softened, 8 to 10 minutes. Add garlic, Creole seasoning, and thyme and cook until fragrant, about 1 minute.
- Add beans and their liquid and bay leaf, scraping up any browned bits, and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until liquid is slightly thickened, about 10 minutes. Discard bay leaf. Using back of wooden spoon, mash some beans against side of pot and stir until mixture is thickened and creamy. Season with salt and extra Creole seasoning to taste. Sprinkle with scallions and serve.
Time
40 minutesYield
Serves 4Ingredients
2 tablespoons unsalted butter
8 ounces andouille sausage, halved lengthwise and sliced ¼ inch thick
1 green bell pepper, stemmed, seeded, and chopped fine
1 small onion, chopped fine
1 celery rib, chopped fine
2 garlic cloves, minced
2 teaspoons Tony Chachere's Original Creole Seasoning, plus extra for seasoning
2 teaspoons chopped fresh thyme
2 (15-ounce) cans light red kidney beans, undrained
1 bay leaf
2 scallions, sliced thin
Ingredients
2 tablespoons unsalted butter
8 ounces andouille sausage, halved lengthwise and sliced ¼ inch thick
1 green bell pepper, stemmed, seeded, and chopped fine
1 small onion, chopped fine
1 celery rib, chopped fine
2 garlic cloves, minced
2 teaspoons Tony Chachere's Original Creole Seasoning, plus extra for seasoning
2 teaspoons chopped fresh thyme
2 (15-ounce) cans light red kidney beans, undrained
1 bay leaf
2 scallions, sliced thin
Ingredients
2 tablespoons unsalted butter
8 ounces andouille sausage, halved lengthwise and sliced ¼ inch thick
1 green bell pepper, stemmed, seeded, and chopped fine
1 small onion, chopped fine
1 celery rib, chopped fine
2 garlic cloves, minced
2 teaspoons Tony Chachere's Original Creole Seasoning, plus extra for seasoning
2 teaspoons chopped fresh thyme
2 (15-ounce) cans light red kidney beans, undrained
1 bay leaf
2 scallions, sliced thin
Why This Recipe Works
Including the starchy canning liquid from the red beans gave this dish a rich and creamy consistency.
Before You Begin
Serve with rice and hot sauce.
Instructions
- Melt butter in Dutch oven over medium-high heat. Add andouille, bell pepper, onion, and celery to pot and cook until vegetables are softened, 8 to 10 minutes. Add garlic, Creole seasoning, and thyme and cook until fragrant, about 1 minute.
- Add beans and their liquid and bay leaf, scraping up any browned bits, and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until liquid is slightly thickened, about 10 minutes. Discard bay leaf. Using back of wooden spoon, mash some beans against side of pot and stir until mixture is thickened and creamy. Season with salt and extra Creole seasoning to taste. Sprinkle with scallions and serve.
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