Red Beans And Rice Recipe
Ingredients
- 1 pound dry red beans
- 2 tablespoons olive oil
- 12 to 14 ounces andouille sausage
cut into 1/4-inch slices
- ½ tablespoon butter
- 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
- or to taste1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- or to taste⅛ teaspoon ground cayenne red pepper
- to tastefreshly ground black pepper
- 6 to 7 cups low sodium vegetable broth
you can also use chicken broth
- 2 bay leaves
- ½ cup chopped fresh parsley
plus more for garnish
- ¼ cup chopped fresh green onions
plus more for garnish
- 1½ cups long grain brown rice or white rice
cooked according to the directions on the package
Directions
- 1
Put the dry beans in a large soup pot or a large bowl; cover in water and soak for 8 hours or overnight. Water should come up about 2 inches over the beans.
- 2
When ready to cook, heat 2 tablespoons olive oil in a large Dutch oven or a heavy pot over medium heat.
- 3
Add the sausage slices to the heated oil and cook until browned on both sides. Stir frequently. Remove the browned sausages from the pot and set them aside.
- 4
Add butter to the pot and let it melt. Stir in the onions and cook over medium heat for 3 minutes or until starting to soften.
- 5
Add celery and bell peppers; continue to cook for 4 minutes. Add a little more butter if needed. Stir in garlic and cook for 15 seconds.
- 6
Season with salt, oregano, thyme, paprika, cayenne, and black pepper; continue to cook for 1 more minute.
- 7
Pour in the vegetable broth and stir, scraping up all the browned bits from the bottom of the pot.
- 8
Drain the soaked beans and rinse; add the beans to the pot and stir in the browned andouille sausage.
- 9
Add the bay leaves, increase the heat to high, and bring the mixture to a boil.
- 10
Reduce heat to low; cover and simmer for 1-½ to 2 hours or until beans are soft and tender. Start checking for doneness around the 1-½ hour mark by mashing or squeezing the beans between your fingers. The skin should be a bit resistant to pressure, but the interior should be the consistency and appearance of a baked potato.
- 11
When beans are cooked through, remove the bay leaves from the pot and discard.
- 12
Remove 1 cup of beans to a bowl; mash the beans with the back of the fork, and then return to the pot and stir until blended.
- 13
If the mixture is too thick, add up to 1 cup of water.
- 14
Taste for salt and seasonings and adjust accordingly.
- 15
Stir in parsley and green onions and cook for 5 more minutes.
- 16
Remove from heat.
- 17
Serve over cooked rice.
Red Beans And Rice Recipe
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Ratings & Reviews
Based on 284 ratings
Rating Breakdown
About this Recipe
Longing for a taste of authentic Southern comfort food right in your own kitchen? This robust red beans and rice recipe delivers tender beans and spicy Andouille sausage, crafting a dish that's rich in flavor and warmth, perfect for a hearty meal.
What makes this recipe truly special is its dedication to deep, authentic flavors. The combination of perfectly cooked beans and the smoky kick from Andouille sausage creates a dish that’s not just filling, but incredibly satisfying, embodying the spirit of classic Louisiana cooking.
When you dive into this red beans and rice, expect a symphony of textures and tastes. You'll savor the creamy, tender red beans expertly seasoned with a blend of dried oregano, thyme, and a hint of cayenne, all balanced by savory bell peppers, onion, and celery. Each spoonful, served over your choice of fluffy rice, brings a comforting warmth, with the distinct, spicy notes of Andouille cutting through for an unforgettable experience. It’s a dish that truly feels like a hug in a bowl, heavy on flavor but approachable for any home cook.
Feel free to adjust this recipe to your liking. You can easily swap the low sodium vegetable broth for chicken broth, depending on your preference. For those who like it spicier, don’t hesitate to increase the ground cayenne red pepper, or dial it back for a milder flavor. Serve it with long grain brown rice for a nuttier chew or classic white rice for traditional creaminess. Fresh parsley and green onions are key garnishes, but you can always add more or less to suit your taste.
This classic Southern comfort food is a true crowd-pleaser, perfect for cozy weeknight dinners or casual weekend gatherings. It's a satisfying standalone meal, often served simply in a bowl, allowing its rich flavors to take center stage.