Camellia Red Beans And Rice Recipe
Camellia Red Beans And Rice Recipe made with dried red kidney beans, Andouille sausage, onion, celery, bell pepper, garlic, Cajun spices, chicken broth, herbs, and white rice.
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Servings: 8
Ingredients
- 1 lb dried red kidney beans picked over
- Water as needed, for soaking beans
- 1 1/2 c water
- 13 oz Andouille sausage sliced about 1/3 inch thick
- 1 tbsp olive oil
- 1 large yellow onion diced, about 2 c
- 2 large celery ribs sliced, about 1 c
- 1 medium red bell pepper chopped, about 1 1/4 c
- 4 garlic cloves minced, about 1 1/2 tbsp
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/8 tsp cayenne pepper optional, or to taste
- 1 carton low-sodium chicken broth 32 oz
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 c chopped fresh parsley
- 1/4 c chopped green onions
- 2 c white rice cooked according to package directions
Instructions
Soak the beans.
- Place the dried red kidney beans in a large bowl. Add enough water to cover the beans by approximately 2 inches. Soak for at least 8 hours or overnight, then drain thoroughly.
Brown the sausage.
- Heat the olive oil in a large pot over medium-high heat. Add the sliced Andouille sausage and cook, tossing occasionally, for approximately 5 minutes, or until lightly browned.
Remove the sausage.
- Transfer the browned sausage to a paper towel-lined plate. Leave the rendered fat in the pot, approximately 2 tbsp.
Cook the vegetables.
- Add the diced onion, sliced celery, and chopped red bell pepper to the pot. Sauté for approximately 3 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic and spices.
- Add the minced garlic, chili powder, ground cumin, and paprika. Cook for 1 minute, stirring frequently, until fragrant.
Add the beans and liquid.
- Pour in the chicken broth and 1 1/2 c water. Add the drained beans, dried oregano, dried thyme, cayenne pepper, and browned sausage back to the pot.
Season the mixture.
- Season with salt and freshly ground black pepper to taste. Begin with approximately 1/4 to 1/2 tsp salt, adjusting as needed.
Bring to a boil.
- Bring the mixture to a light boil over medium-high heat.
Simmer the beans.
- Reduce the heat to low. Cover the pot and simmer for 1 1/2 to 2 hours, stirring occasionally, until the beans are tender.
Adjust the consistency.
- If the mixture becomes too thick before the beans are tender, add a small amount of water or broth. If the mixture is too thin after the beans are cooked, simmer uncovered until reduced to the desired consistency.
Add the fresh herbs.
- Stir in the chopped fresh parsley and chopped green onions.
Serve.
- Serve the red bean mixture warm over cooked white rice.
Notes
To make this Camellia Red Beans And Rice Recipe gluten free, use certified gluten-free Andouille sausage, chicken broth, chili powder, paprika, dried herbs, and any seasoning blends. Some sausages and broths may contain wheat-based fillers or additives, so verify all labels carefully. Serve with plain gluten-free white rice, and prepare the recipe with clean cookware and utensils to avoid cross-contact.