Ingredients:

  • 1 lb smoked Andouille or Kielbasa sausage, sliced into rounds
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 1 cup celery, diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 3 cans (15 oz each) red kidney beans, drained and rinsed
  • 3 cups chicken or vegetable broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1 bay leaf
  • salt to taste
  • black pepper to taste
  • 3 cups long-grain white rice, cooked

Instructions:

  1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced sausage and cook until the edges are browned and the fat has rendered. Remove the sausage with a slotted spoon, leaving the oil in the pot.
  2. Add the diced onion, celery, and green bell pepper to the pot. Sauté for 5–7 minutes until the vegetables are translucent. Stir in the minced garlic and cook for 60 seconds more.
  3. Return the browned sausage to the pot. Stir in the smoked paprika, dried thyme, and cayenne pepper. Pour in the drained red kidney beans, broth, and Worcestershire sauce. Add the bay leaf.
  4. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 20–30 minutes until the liquid reduces and thickens.
  5. Remove the bay leaf. Using a potato masher or fork, crush about 1/4 cup of the beans directly in the pot. Stir them back into the sauce until the gravy is thick and glossy. Season with salt and black pepper to taste.
  6. Serve the red beans and sausage over cooked long-grain white rice.