Dairy-Free Red Beans and Rice
A classic Louisiana comfort food made dairy-free. Creamy red beans served over rice with Andouille sausage.
Ingredients
- about 450 g Dried Red Kidney Beans
- about 340 g Andouille Sausage
- 1 large Onion
- 1 large Green Bell Pepper
- 2 stalks Celery
- 4 cloves Garlic
- 6 cups Chicken Broth
- 1 tbsp Cajun Seasoning
- 1/2 tsp Hot Sauce
- 3 cups Long-Grain Rice
- 1 tbsp Olive Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse red kidney beans and soak in water for at least 4 hours, or overnight. Drain and rinse again.
- 2Heat olive oil in a large pot or Dutch oven over medium heat.
- 3Add andouille sausage and cook until browned. Remove from pot and set aside.
- 4Add onion, bell pepper, and celery to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- 5Add red kidney beans, chicken broth, Cajun seasoning, and hot sauce. Bring to a boil, then reduce heat and simmer for at least 1.5-2 hours, or until beans are tender.
- 6Mash some of the beans with a spoon to create a creamy consistency.
- 7Return sausage to the pot and heat through.
- 8Serve hot over cooked rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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