Ingredients
Scale
- 1 pound red kidney beans
- 1 pound smoked sausage, sliced
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- 4 cups chicken broth
- Cooked white rice for serving
Instructions
- Soak the beans overnight or use quick soak method.
- In a large pot, sauté sausage until browned. Remove and set aside.
- In the same pot, add onions, peppers, and celery; cook until tender.
- Add garlic, spices, salt, and pepper; cook for 1 minute.
- Add soaked beans, broth, and bay leaf; bring to a boil.
- Reduce heat, cover, and simmer for 1.5-2 hours until beans are tender.
- Remove bay leaf, adjust seasonings, and serve over cooked rice.
Notes
- You can substitute smoked sausage with other smoked meats or vegetables for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Method: Slow Cooking / Stovetop
- Cuisine: Louisiana / Creole
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 480 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 60mg