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Red Beans and Rice Recipe

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★★★★★

4.5 from 71 reviews

This classic Red Beans and Rice recipe features tender red beans simmered with smoky andouille sausage, aromatic vegetables, and traditional Cajun spices, served over fluffy white rice. Perfect for a hearty and comforting meal, this dish is rich in flavor and ideal for a satisfying dinner or leftover lunch.

Ingredients

Scale

Beans and Meat

  • 1 lb dried red beans or kidney beans
  • 1½ tablespoons vegetable oil or lard
  • 10 ounces andouille sausage, sliced into half-inch rounds

Vegetables

  • 1 medium yellow onion, chopped
  • 2 ribs celery, chopped
  • 1 medium green bell pepper, chopped
  • 3 cloves garlic, minced

Seasonings and Broth

  • 2 teaspoons dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cayenne pepper (more or less to taste)
  • 2 bay leaves
  • 4 cups low-sodium chicken broth

Serving

  • 3 cups cooked rice
  • Hot sauce (optional)

Instructions

  1. Soak the Beans: The night before cooking, rinse and sort the dried beans to remove any debris. Place them in a large pot and cover with cold water by two inches. Soak the beans covered overnight in the refrigerator. Drain and rinse before cooking.
  2. Brown the Sausage: Heat 1 tablespoon of vegetable oil in a Dutch oven or heavy pot over medium heat. Add the sliced andouille sausage and cook until browned on both sides. Remove the sausage with a slotted spoon and set aside.
  3. Cook the Vegetables: Add more oil if needed, then add the chopped onion, celery, and green bell pepper. Cook over medium-low heat until the vegetables are soft and translucent.
  4. Add the Spices: Reduce the heat to low. Add minced garlic, dried parsley, thyme, oregano, paprika, Cajun seasoning, black pepper, and cayenne pepper. Stir and cook for about one minute to release the flavors.
  5. Simmer Beans: Add the soaked beans, bay leaves, and chicken broth to the pot. Bring to a boil, then reduce heat to a simmer. Cook for 1 to 1½ hours until the beans begin to soften.
  6. Finish Cooking and Thicken: Return the browned andouille sausage to the pot and continue simmering for another 30 to 40 minutes, until the beans are very soft and starting to break down. Remove bay leaves. Mash some beans with the back of a spoon or puree a portion with an immersion blender to thicken the mixture.
  7. Prepare Rice and Serve: While the beans simmer, cook the rice separately according to package instructions. Serve the red beans over a generous portion of cooked rice and garnish with fresh chopped parsley. Add hot sauce if desired.

Notes

  • For a faster version, use 3 (15-ounce) cans of rinsed and drained red beans; skip the soaking step and simmer the canned beans only briefly.
  • The dish tastes even better the next day after flavors have melded. Store leftovers in the fridge in an airtight container and reheat gently on the stovetop.
  • Leftovers can be kept refrigerated for up to 4 days and easily reheated on low heat.

Keywords: red beans and rice, Cajun recipe, andouille sausage, traditional southern dish, one pot meal

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