Red Beans N’ Rice Bowl Recipe
Our homemade Louisiana-style red beans made with real Andouille Sausage. Served over steamed long grain white rice, topped with smoked Gouda cheese, grilled Kielbasa Sausage and cheddar cornbread muffins.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Red Beans
Rinse and soak the red beans in water overnight. Drain and set aside.
Cook the Sausages
Slice the Andouille and Kielbasa sausages. Add them to the pot and cook until browned.
Simmer the Beans
Add the soaked red beans, bay leaves, cayenne pepper, salt, black pepper, and water to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until beans are tender.
Make the Rice
While the beans are simmering, cook the rice according to package instructions.
Prepare the Cheddar Cornbread Muffins
Preheat oven to 400°F (200°C). In a bowl, mix cornmeal, flour, baking powder, salt, milk, egg, and shredded cheddar cheese until combined. Pour batter into a greased muffin tin and bake for 15-20 minutes.
Assemble the Bowl
Spoon the cooked rice into bowls. Top with red bean mixture, smoked Gouda cheese, and crumbled cheddar cornbread muffins. Serve warm.