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Red Beans and Rice with Andouille

If Fat Tuesday snuck up on you this year (it happens to the best of us), but you still want something iconic and soulful on the table, this Red Beans and Rice with Andouille has your back. It’s a streamlined, better-for-you spin on a classic that doesn’t sacrifice one ounce of flavor. In fact, it might surprise you with just how bold and layered it tastes.

Using canned kidney beans—especially the organic ones from H-E-B—saves serious time without compromising texture. They’re hearty, reliable, and the perfect base for soaking up all those smoky, savory flavors. Add in plenty of vegetables and sliced andouille, and you’ve got a dish that feels celebratory but still balanced.

For the rice, try mixing Texmati with a scoop of black rice. The contrast in color makes the whole dish pop, and the slightly nutty flavor adds depth. It turns a humble bowl into something dinner-party worthy.

Round it out with braised collards or kale on the side, and suddenly you’ve got a complete, vibrant Fat Tuesday meal—no soaking beans overnight required. Quick, colorful, and packed with flavor? That’s a Mardi Gras win.

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Red Beans and Rice with Andouille

A fast dish for Fat Tuesday
5 from 3 votes
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2 cans kidney beans drained
  • 1/4 cup EVOO
  • 1 onion large, diced
  • 1 cup colored peppers chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 1 tsp thyme
  • 1 tsp cajun seasoning
  • 1/4 tsp sage
  • 1 jalapeno or serrano pepper chopped
  • 12 oz andouille sausage sliced

Instructions
 

  • Add all chopped veggies to a pan with evoo. Saute for about 7 minutes
  • stir in seasonings
  • Add beans and sausage. Heat through.
  • Serve over rice. Sauteed collard greens or kale make a nice side dish
Keyword Red beans, Andouille

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