Red Beans And Rice (Print-Friendly Version)
Hearty red beans and andouille sausage simmered with peppers and herbs, served over fluffy rice for a Southern-inspired meal.
# Ingredients You’ll Need:
→ Main
01 -
1 pound dry red beans
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2 tablespoons olive oil
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12 to 14 ounces andouille sausage, sliced into 1/4-inch pieces
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1/2 tablespoon butter
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1 large yellow onion, diced
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2 celery ribs, diced
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1 small red bell pepper, diced
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1 small green bell pepper, diced
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6 cloves garlic, minced
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1 teaspoon salt, plus more to taste
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1 teaspoon dried oregano
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1/2 teaspoon dried thyme
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1/2 teaspoon paprika
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1/8 teaspoon ground cayenne pepper, or to taste
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Freshly ground black pepper, to taste
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6 to 7 cups low sodium vegetable broth or chicken broth
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2 bay leaves
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1/2 cup chopped fresh parsley, plus more for garnish
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1/4 cup chopped fresh green onions, plus more for garnish
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1 1/2 cups long grain brown rice or white rice, cooked
# How to Make It:
01 -
Place dry red beans in a large pot or bowl. Cover completely with water, ensuring the water level is at least 2 inches above the beans. Soak for 8 hours or overnight.
02 -
Heat olive oil in a large Dutch oven over medium heat. Add the sliced andouille sausage and cook, stirring regularly, until browned on both sides. Remove sausage and set aside.
03 -
Add butter to the pot. Once melted, add diced onion and cook for 3 minutes until starting to soften. Stir in celery, red bell pepper, and green bell pepper; continue to cook for 4 minutes. Add garlic and sauté for 15 seconds.
04 -
Stir in salt, dried oregano, dried thyme, paprika, cayenne, and black pepper. Cook for 1 minute. Add vegetable broth or chicken broth, scraping up any browned bits from the pot.
05 -
Drain and rinse soaked beans. Add beans and browned sausage to the pot, stirring to incorporate.
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Add bay leaves. Increase heat to high until it begins boiling, then reduce to low. Cover and simmer for 1.5 to 2 hours, or until the beans are tender, checking for doneness after 1.5 hours.
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Remove bay leaves. Transfer 1 cup of beans to a bowl, mash with a fork, and return to the pot. Stir to thicken the mixture.
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If the mixture is too thick, add up to 1 cup water or broth. Taste and adjust seasoning with salt, pepper, or spices as needed.
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Stir in chopped parsley and green onions. Simmer for an additional 5 minutes. Remove from heat and serve over cooked rice, garnishing with extra parsley and green onions as desired.
# Extra Tips:
01 -
Check beans for stones or debris before soaking and rinse thoroughly.
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Enhance flavor with a small splash of vinegar or lemon juice before serving, if desired.
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For protein variation, substitute ham, ham hocks, smoked turkey, or homemade pork sausage.
04 -
If using canned beans, skip soaking and simmer for 30 minutes instead of up to 2 hours.
05 -
Store the beans and rice separately in airtight containers and refrigerate for up to one week.