Sound basic? Well, we’ll admit the prep is basic. But the flavor is a 100% down-home Louisiana hurricane making a touchdown in your mouth. In fact, this dish gets even better the next day: the flavors meld closer together than an NFL tight end with a pop music diva!

Prep Time: 15 minutes

Cooking Time: 45 min. – 1 hour

Servings: 6 – 8

Ingredients

3 15-oz. cans red kidney beans

1 lb. andouille sausage (sliced)

1 large yellow onion (diced)

1 green bell pepper (diced)

2 celery stalks (diced)

4 cloves garlic (minced)

2 tablespoons Cajun seasoning (or adjust to taste)

1 tablespoon Aardvark Reaper Smoked Hot Sauce (or more if you dare)

1 teaspoon smoked paprika

1/2 teaspoon thyme (dried or 1 teaspoon fresh)

1/2 teaspoon cayenne pepper

2 bay leaves

Salt and freshly ground black pepper (to taste)

4 – 5 cups chicken broth or water

2 tablespoons olive oil

4 green onions (sliced for garnish)

Cooked white rice (for serving)

Hot sauce (for serving)

Instructions

Rinse and Drain the Beans: Thoroughly rinse and drain the canned kidney beans to remove any excess sodium or liquid from the can.

Cook the Sausage: In a large pot, heat the olive oil over medium heat. Add the slices and cook until browned. Remove and set aside.

Sauté the Veggies: Add the onion, green bell pepper, and celery to the same pot. Cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.

Season the Pot: Add the Cajun seasoning, smoked paprika, thyme, cayenne pepper (if using), and bay leaves. Stir to combine.

Combine Beans and Broth: Add beans to the pot. Pour in the chicken broth (or water) and add Smoked Reaper. Bring to a boil, then reduce to a simmer.

Simmer and Stir: Cover the pot partially and simmer for 30 minutes or until beans are soft, stirring occasionally to ensure nothing sticks to the bottom. Add more liquid if needed.

Adjust Seasoning: Discard the bay leaves. Season with salt and pepper to taste. Stir in the cooked sausage and simmer for another 15 minutes.

Serve: Spoon the beans over hot, cooked white rice. Garnish with sliced green onions and serve with hot sauce on the side.

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