Red Beans and Rice
Red Beans and Rice is a classic Southern comfort food, perfect for cozy meals or any occasion. This hearty dish features tender red beans, savory sausage, and aromatic vegetables, creating an authentic Louisiana flavor. Easy to make with versatile ingredients, it’s a great option for leftovers and can be customized to suit your taste preferences. A true taste of the South in every bite!
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
- Category: Main Dish, Comfort Food, Southern
- Method: Stovetop
- Cuisine: Southern, Louisiana, Creole
Ingredients
1 pound dry red beans
1 tablespoon olive oil
1 tablespoon butter
12 to 14 ounces Andouille sausage, sliced
1 onion, diced
2 celery ribs, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon paprika
½ teaspoon cayenne pepper (optional, adjust to taste)
6 to 8 cups vegetable broth or chicken broth
2 bay leaves
3 green onions, chopped (plus more for garnish)
Chopped parsley for garnish
2 cups long-grain rice, cooked
Instructions
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Soak the beans: Place dried red beans in a large pot and cover with water. Soak for 8 hours or overnight.
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Brown the sausage: Heat olive oil in a large Dutch oven over medium heat. Add sausage slices and cook until browned. Remove sausage and set aside.
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Sauté the veggies: In the same pot, melt butter and sauté onions until soft. Add celery, bell peppers, and garlic, cooking for about 4 minutes.
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Add seasonings & broth: Stir in salt, pepper, oregano, thyme, paprika, and cayenne. Pour in the broth and stir, scraping up any bits from the bottom of the pot.
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Add beans, sausage & bay leaves: Drain and rinse soaked beans, adding them to the pot along with sausage and bay leaves. Bring to a boil, then reduce heat and simmer for 1 ½ to 2 hours or until beans are tender.
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Finish cooking: Discard bay leaves. Mash a cup of beans and return to the pot. Adjust the thickness by adding water if needed. Stir in parsley and green onions, cooking for 5 more minutes.
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Serve: Spoon over hot cooked rice and garnish with additional green onions and parsley.
Notes
Change the protein: Use smoked sausage or vegetarian sausage as an alternative to Andouille sausage.
Spicy variation: Add more cayenne pepper or use hot sausage for increased heat.
Use different beans: Swap red beans with kidney beans for a similar flavor.
Rice variations: Long-grain white rice is traditional, but brown or jasmine rice can be used for different textures.
Find it online: https://chocolatecoveredamy.com/red-beans-and-rice/
