This hearty dish is a class of traditional comfort foods emblematic of Louisiana creole cuisine. Red beans (typically, red kidney beans) are slow simmered with smoky andouille sausage, garlic, onion, celery, and bell peppers. Cajun seasoning, a spice blend consisting of paprika, oregano, thyme, and cayenne (just to name a few), brings true authenticity to the dish. Folks in Louisiana typically enjoy this dish on Monday, utilizing leftover ingredients from Sunday’s big dinner, but we are happy to eat them any day of the week! 

Creole Red Beans and Rice

  • Servings: 4
  • Difficulty: 4 hours 30 minutes
  • Print

Ingredients

  • 1 ½ cups chicken or vegetable broth 
  • ½ cup tomato paste 
  • 2 tsp cajun seasoning 
  • ½ cup chopped onion 
  • 4 garlic cloves, peeled and minced 
  • 1 celery stalk, chopped 
  • 1 green bell pepper, stemmed, seeded, and chopped
  • 1 lb andouille sausage, sliced 
  • 2 (15.5 oz) cans red kidney beans, drained and rinsed 
  • 1 cup basmati rice 
  • 2 tbsp chopped parsley

Directions

1) Whisk together broth, tomato paste, and cajun seasoning in a large measuring cup or bowl. 

2) Divide onion, garlic, celery, bell pepper, sausage, and beans between two Suvie pans, stirring to combine. Divide broth between the two pans and place in the top two zones of your Suvie. Place rice in the starch pan and insert into the bottom right zone of your Suvie. Fill reservoir, input settings, and cook now or schedule. 

My Cook > Slow Cook 

Low, 3 hours

Starch: 15 minutes 

3) After the cook, remove pans from your Suvie. Season bean mixture with salt and pepper to taste. Fluff rice with a fork and divide between 4 bowls. Spoon bean mixture over the rice and garnish with parsley.

Nutrition

Nutritional Information per serving (4 servings per recipe): Calories 677, Total Fat 19g, Total Carbohydrates 80g, Total Sodium 1444mg, Total Protein 43g

CategoriesAmerican Dinner Pork
0 0 vote
Article Rating
Subscribe
Notify of
guest
2 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Purple Martin
Purple Martin
2 months ago

Who makes real red beans from a can? That’s like calling Campbell soup homemade

Caroline Pierce
Editor
Caroline Pierce
1 month ago
Reply to  Purple Martin

Hi Purple Martin, we call for canned beans in all our recipes due to the lectin content in uncooked, dried beans. Lectin can cause upset stomach (not something we want to give you!). When beans are boiled for a sufficient period of time, the lectin becomes safe to eat. The temperature settings on the Suvie are not sufficient to maintain a boil for the required amount of time needed to make dried beans safe to consume. Hope that clarifies the situation!