Restaurants›Tupelo Honey Southern Kitchen & Bar›Andouille Red Beans & Rice Recipe

Andouille Red Beans & Rice Recipe

Inspired by Tupelo Honey Southern Kitchen & Bar
Time2h 30m
Serves6

A classic dish made with andouille sausage and slow-cooked red beans served over rice.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Beans

Soak the red kidney beans overnight in water. Drain and set aside.

2

Sauté the Vegetables

In a large pot, heat a small amount of oil over medium heat. Add the diced onion, green bell pepper, and celery. Sauté until softened, about 5 minutes.

3

Cook the Sausage

Add the sliced andouille sausage to the pot and cook until browned, about 5-7 minutes.

4

Add Garlic and Spices

Stir in the minced garlic, thyme, cayenne pepper, bay leaves, salt, and black pepper. Cook for another minute until fragrant.

5

Combine with Broth and Beans

Pour in the chicken broth and add the soaked red beans. Bring to a boil, then reduce the heat to low.

6

Simmer

Cover the pot and let the mixture simmer for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more broth or water if necessary.

7

Serve

Remove the bay leaves. Serve the red beans and sausage mixture over cooked white rice.