Description
Classic Red Beans and Rice is a hearty Louisiana comfort dish made with slow-simmered red beans, smoky sausage, vegetables, and spices served over fluffy rice. It’s rich, flavorful, and perfect for a satisfying meal.
Ingredients
- 1 lb dried red kidney beans, soaked overnight
- 2 tbsp vegetable oil
- 12 oz smoked andouille sausage, sliced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 2 bay leaves
- Salt and black pepper to taste
- 2 cups cooked white rice
- 2 tbsp fresh parsley, chopped
- 2 green onions, sliced
Instructions
- Drain the soaked beans and set aside.
- Heat vegetable oil in a large pot over medium heat.
- Add sliced andouille sausage and cook until browned. Remove and set aside.
- In the same pot, sauté onion, bell pepper, and celery for about 5 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in the soaked beans, chicken broth, thyme, smoked paprika, cayenne pepper, and bay leaves.
- Bring to a boil, then reduce heat and simmer uncovered for 1½ to 2 hours, stirring occasionally, until beans are tender.
- Return the sausage to the pot and continue simmering for another 15 minutes.
- Lightly mash some of the beans with a spoon to thicken the mixture.
- Season with salt and black pepper to taste.
- Serve the red beans over cooked white rice and garnish with parsley and sliced green onions.
Notes
- Soaking the beans overnight helps them cook faster and more evenly.
- If andouille sausage is unavailable, smoked sausage or kielbasa can be used.
- The dish tastes even better the next day as the flavors continue to develop.
- Add a splash of hot sauce for extra heat if desired.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Louisiana Creole