Red Beans and Rice with Andouille Sausage

This is a one pot meal that satisfies on many levels – it’s easy and quick to put together, slightly spicy, nourishing and filling.  While this recipe is considered a one serving recipe, it makes a full bowl of flavorful, steaming rice studded with chunks of crispy andouille sausage and hearty red kidney beans.   Other types of sausage can be substituted, such as kielbasa or chorizo.  However the spice of andouille pairs nicely with the “sofrito” here, which is a base of finely chopped blend of aromatic vegetables that are sauteed before adding the rice.

This recipe can be made very quickly and economically using several tips that are listed at the end of the recipe, such as making batches of sofrito in a food processor in advance and then freezing 1/4 cup portions of it.  The beans (we are only using half a standard 15.5 oz can here) can also be pulled from a frozen stash.  When I buy sausages, I like to go to the organic section of my market and buy a package of sausages that are made from meat without any added antibiotics or hormones, which I feel is important for good health.  I then take the sausages out of the package at home and freeze each sausage in its own snack size food storage bag.  This makes it very easy for me to take out the amount of sausages I need to defrost for a recipe (here for example, we are only using one).  To defrost sausages, beans or sofrito safely, place them still sealed in their food storage bag into a bowl or other container filled with water, and leave in the refrigerator for a few hours or overnight.

Even without any frozen assets, you are only a few chops away from a satisfying meal with great Spanish flavor.  If you are not familiar with “alcaparrado”, it is bottled green olives with extra pimento and capers added.  It is sold in some markets next to the bottles of green olives stuffed with pimento, which can be substituted if you can’t find alcaparrado.  Adding olives at the end of the dish, along with the crispy sausage, adds a nice salty tang at the finish.

Red Beans and Rice - up close

Olive oil, about 2 tsp

1 andouille sausage (defrost if frozen)

1/4 sofrito (see recipe below).  If not using frozen, finely chop the following:  2 Tbsp white onion, 1 Tbsp each green and red bell pepper, 1 seeded plum tomato, 1 clove garlic, and 1 Tbsp fresh cilantro

1/2 cup white rice

1 1/4 cups water

1 bay leaf

1/2 tsp ground cumin

1/4 tsp salt

1/8 tsp ground black pepper

1/2 a 15.5 oz can red kidney beans, rinsed and drained (or defrost if frozen)

1 Tbsp alcaparado, or green olives stuffed with pimento


1.  Cube sausage, by cutting in half crosswise, in quarters lengthwise, and then across into small chunks.

Andouille Sausage

2.  Add 1 tsp olive oil to a medium saucepan, and heat over medium heat.  Add sausage and saute for about 5 minutes, until crisp.  Then remove to a paper-towel lined plate to drain.  If oil in pan starts to smoke, remove pan from the heat for a few moments, and turn down heat.

Crispy Andouille Sausage

3.  Add another tsp of olive oil to the same saucepan, and add the sofrito.  Stir and cook over medium heat for another 5 minutes or so, until the vegetables have softened.  Stir in the rice to coat with the sofrito mixture.

4.  Pour in water.  Add rinsed and drained beans, and all seasonings.  Raise heat and bring to a boil.

5.  Reduce heat, and simmer until the level of liquid meets the level of the rice.  You will see some rice poking through the surface of liquid.

Red Beans and Rice - step 3

6.  Cover, lower heat and cook over very low flame for 15 minutes.

7.  Uncover, add the crisp sausage and olives, cover again and turn off the heat.  Let sit covered for another 15 minutes until the rice has fully absorbed all the liquid.

8.  Uncover, fluff with a fork, remove bay leaf and serve.


To make sofrito in advance, finely chop the following in a food processor:  1 chopped white onion, 1 small seeded red bell pepper, half a seeded green bell pepper, 1 seeded jalapeno, 1 vine ripened tomato, 2-3 cloves garlic and 2 handfuls of washed fresh cilantro.  Portion out by 1/4 cups into a snack sized food storage bag, press flat and freeze flat so that it defrosts quickly.

As only half a standard 15.5 oz. can of beans is used in this recipe, you can drain, rinse and freeze the other half for future use in the same or other recipes.  You can also freeze cooked dry beans in the same way if made in advance.


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