Name: Red Beans And Rice Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Southern
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)

Description

Indulge in the rich and comforting flavors of this classic Red Beans and Rice recipe, a beloved staple of Southern cuisine. This robust dish combines tender red beans and spicy Andouille sausage, simmered to perfection for a hearty meal that’s perfect for family dinners or gatherings. Easy to prepare and full of flavor, it’s a satisfying choice that will warm your soul. Serve it over fluffy rice, and enjoy the delightful blend of spices that makes this dish a crowd favorite. Plus, the leftovers taste even better the next day, making it ideal for meal prep or feeding a crowd.

Ingredients

Scale

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)

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Instructions

Soak the dry red beans overnight in a large pot with water covering them by two inches.
In a Dutch oven, heat olive oil over medium heat and brown the sausage slices. Remove and set aside.
In the same pot, sauté diced onion, celery, bell peppers, and garlic until softened.
Add seasoning (salt, oregano, thyme, paprika, cayenne) and stir for one minute.
Pour in vegetable broth and add drained beans and browned sausage; stir well.
Bring to a boil; reduce heat to low and simmer covered for 1½ to 2 hours until beans are tender.
Mash some beans for creaminess before serving over cooked rice.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Dinner
Method: Simmering
Cuisine: Southern

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 2g
Sodium: 700mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 18g
Cholesterol: 40mg