Red Beans & Rice

Name: Red Beans & Rice
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 454g Red Beans; 226g Ham; 114g Bell Peppers; 340g Andouille Sausage; 339g Yellow Onion; 8g Parsley; 2g Thyme; 9g Garlic; 100g Celery; 0.6g Bay Leaves; 454g Riced Cauliflower - Kirkland; 78g Ground Golden Flaxseed

6 servings · 354g/servingPrep: 20 minCook: 2hTotal: 2h 20mSouthern

Ingredients

Red Beans454g≈ 1 can (15 oz)
Ham226g≈ 1.5 × 1 cup diced
Bell Peppers114g≈ 1 medium
Andouille Sausage340g≈ 0.75 × 1 lb
Yellow Onion339g≈ 2 × 1 cup chopped
Parsley8g≈ 2 × 1 tablespoon
Thyme2g≈ 0.75 × 1 tablespoon fresh
Garlic9g≈ 3 cloves
Celery100g≈ 1 cup chopped
Bay Leaves0.6g≈ 1 leaf
Riced Cauliflower - Kirkland454g≈ 4.25 × 1 cup
Ground Golden Flaxseed78g≈ 2.75 × 1/4 cup

Estimated Cost

Red Beans (454g)$2.29
Ham (226g)$1.74
Bell Peppers (114g)$1.33
Andouille Sausage (340g)$3.94
Yellow Onion (339g)$0.74
Parsley (8g)$0.34
Thyme (2g)$0.32
Garlic (9g)$0.15
Celery (100g)$0.44
Bay Leaves (0.6g)$0.48
Riced Cauliflower - Kirkland (454g)$3.32
Ground Golden Flaxseed (78g)$1.15

Total (6 servings)$16.25(~$2.71/serving)

Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.

Instructions

1
Sort and rinse the dried red beans. Cover with water and soak overnight (or quick-soak: boil 2 minutes, then let sit 1 hour). Drain and rinse.
2
Dice the yellow onion, celery, and bell peppers (the "holy trinity"). Mince the garlic. Chop the parsley. Dice the ham. Slice the andouille sausage into rounds.
3
Heat a large pot over medium heat. Add the andouille sausage and ham; cook for 4-5 minutes until browned and the fat has rendered.
4
Add the yellow onion, celery, and bell peppers. Cook 5-6 minutes until softened.
5
Add the garlic, thyme, and bay leaves. Cook 1 minute more until fragrant.
6
Add the soaked red beans and enough water to cover by about 2 inches. Bring to a boil, then reduce to a simmer.
7
Cover partially and cook for 90-120 minutes, stirring occasionally, until the beans are tender and the broth has thickened. Add more water if the pot gets dry.
8
Once the beans are tender, stir in the ground flaxseed and simmer another 5 minutes to thicken the broth further. Remove and discard the bay leaves.
9
While the beans finish, cook the riced cauliflower: heat a skillet over medium heat and cook the cauliflower rice for 5-6 minutes, stirring occasionally, until tender and any excess moisture has cooked off. Season with salt.
10
Stir the parsley into the red beans. Season with salt and pepper to taste.
11
Serve the red beans over the cauliflower rice.

Nutrition per serving

Based on 6 servings · USDA data

Calories427

Protein27g

Carbs36g

Fat21g

Fiber12g

Sodium858mg

Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.

Nutrition values are estimates based on USDA data and may vary.