Red Beans And Rice Recipe

cooked red beans and sausage in a dutch oven

4.78 from 270 votes

Red Beans And Rice Recipe

A delicious red beans and rice recipe featuring tender beans and spicy Andouille sausage cooked into a robust dish that's heavy on authentic flavor. Served over rice, it's a classic Southern comfort food that's always a crowd favorite!

Prep Time20

Cook Time2

Soak Time8

Total Time10 30

Course: Dinner

Cuisine: American/Southern

Keyword: beans and rice recipe, red beans and rice, red beans and rice recipe

Servings:

Author: Katerina | Diethood

Equipment

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
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
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

Instructions

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.
When ready to cook, heat 2 tablespoons olive oil in a large Dutch oven or a heavy pot over medium heat.
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.
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.
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.
Season with salt, oregano, thyme, paprika, cayenne, and black pepper; continue to cook for 1 more minute.
Pour in the vegetable broth and stir, scraping up all the browned bits from the bottom of the pot.
Drain the soaked beans and rinse; add the beans to the pot and stir in the browned andouille sausage.
Add the bay leaves, increase the heat to high, and bring the mixture to a boil.
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.
When beans are cooked through, remove the bay leaves from the pot and discard.
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.
If the mixture is too thick, add up to 1 cup of water.
Taste for salt and seasonings and adjust accordingly.
Stir in parsley and green onions and cook for 5 more minutes.
Remove from heat.
Serve over cooked rice.

Notes

Beans: Check the dry beans for debris like pebbles or dirt, then rinse before soaking.
Enhance Flavor: Boost the dish's taste with a splash of vinegar or lemon juice if it feels flat, without adding extra salt or spice.
Variety in Protein: While Andouille sausage is standard, you can also use ham, ham hocks, homemade pork sausages, or smoked turkey. You can use what's available and preferred.
Canned Beans: In this recipe, I use dry red beans for an authentic take on Red Beans and Rice. If you have to use canned beans, one, you won't have to soak them, and two, you’ll probably need around 2 (15-ounce) cans of red beans. Also, remember that you won’t have to cook the dish for over an hour because canned beans are already cooked through. Thus, skip step #1, and step #11 should be adjusted to around 30 minutes if using canned beans.
To Refrigerate Leftovers: Store the beans mixture separately from the rice. Place the beans and soup in airtight containers and cover them tightly with a lid; store in the refrigerator for up to one week.

Nutrition