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Red Beans And Rice Recipe

Red Beans And Rice Recipe
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★★★★★

5 from 12 reviews

A hearty and comforting classic Southern dish featuring tender red beans slow-simmered with bold andouille sausage, aromatic vegetables, and a blend of spices, served over fluffy long grain rice. Perfect for a satisfying, flavorful meal that warms the soul.

Ingredients

Scale

Beans and Broth

  • 1 pound dry red beans
  • 6 to 7 cups low sodium vegetable broth (or chicken broth)
  • 2 bay leaves

Meat and Fats

  • 2 tablespoons olive oil
  • 12 to 14 ounces andouille sausage, cut into 1/4-inch slices
  • ½ tablespoon butter

Vegetables

  • 1 large yellow onion, diced
  • 2 celery ribs, diced
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 6 cloves garlic, minced

Spices and Herbs

  • 1 teaspoon salt, or to taste
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • ⅛ teaspoon ground cayenne red pepper, or to taste
  • Freshly ground black pepper, to taste
  • ½ cup chopped fresh parsley, plus more for garnish
  • ¼ cup chopped fresh green onions, plus more for garnish

Grain

  • 1½ cups long grain brown rice or white rice, cooked according to package directions

Instructions

  1. Soak the Beans: Place the dry red beans in a large pot or bowl, cover with water about 2 inches above the beans, and soak for 8 hours or overnight to soften.
  2. Brown the Andouille Sausages: Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the sausage slices and cook, stirring frequently, until browned on both sides. Remove and set aside.
  3. Sauté the Vegetables: Add butter to the pot and melt it. Stir in diced onions and cook for about 3 minutes until they start to soften. Add celery and both bell peppers, cooking an additional 4 minutes. Add garlic and cook for 15 seconds more, stirring constantly.
  4. Stir in the Seasonings and Broth: Add salt, oregano, thyme, paprika, cayenne, and black pepper, cooking for 1 minute to release flavors. Pour in vegetable broth, scraping up browned bits from the pot’s bottom for added depth.
  5. Add the Beans and Sausage: Drain and rinse the soaked beans, then add them along with the browned sausage back into the pot. Stir gently to combine.
  6. Simmer the Beans: Add bay leaves and bring the mixture to a boil over high heat. Reduce heat to low, cover, and let simmer 1½ to 2 hours until beans are tender but skins are slightly resistant. Check doneness by mashing or squeezing beans between fingers.
  7. Mash the Beans: Remove and discard bay leaves. Remove 1 cup of beans and mash them thoroughly, then stir the mashed beans back into the pot to thicken and add creaminess.
  8. Adjust Consistency and Seasoning: If the bean mixture is too thick, add up to 1 cup of water or broth to reach desired consistency. Taste and adjust salt, pepper, and seasonings as needed.
  9. Finish and Serve: Stir in chopped parsley and green onions, cooking for an additional 5 minutes to meld flavors. Serve hot over cooked long grain rice, garnished with extra parsley and green onions if desired.

Notes

  • Soaking beans overnight reduces cooking time and improves digestibility.
  • Using andouille sausage adds authentic smoky, spicy flavor, but you can substitute with smoked sausage or a vegetarian alternative if preferred.
  • Adjust the cayenne pepper according to your heat preference.
  • Long grain brown rice adds more fiber and nutrients, but white rice works well for a traditional texture.
  • Leftovers keep well refrigerated for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: red beans and rice, Cajun recipe, Southern comfort food, andouille sausage, Creole beans, slow-cooked beans, one-pot meal

Find it online: https://cookedbycleo.com/red-beans-and-rice-recipe/