Red Beans and Rice Recipe
This Red Beans and Rice recipe features tender beans, smoky Andouille sausage, and bold Creole seasonings simmered in a rich broth. A hearty Southern classic that’s perfect for any day of the week!
Ingredients
- 1 lb dry red beans
- 2 tbsp olive oil
- 12 –14 oz Andouille sausage sliced into ¼-inch rounds
- ½ tbsp 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 tsp salt or to taste
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp paprika
- ⅛ tsp cayenne pepper or to taste
- Freshly ground black pepper to taste
- 6 –7 cups low-sodium vegetable or chicken broth
- 2 bay leaves
- ½ cup chopped fresh parsley plus more for garnish
- ¼ cup chopped green onions plus more for garnish
- 1½ cups cooked long-grain white or brown rice
Instructions
Soak the Beans
- Place dry beans in a large pot or bowl and cover with water at least 2 inches above the beans. Soak for 8 hours or overnight. Drain before cooking.
Brown the Sausage
- Heat olive oil in a large Dutch oven over medium heat. Add sliced Andouille sausage and cook until browned on both sides. Remove and set aside.
Sauté the Vegetables
- Add butter to the pot. Stir in the onion and cook for about 3 minutes until softened. Add celery and bell peppers, cooking for another 4 minutes. Stir in garlic and cook for 15 seconds.
Add Seasonings & Broth
- Stir in salt, oregano, thyme, paprika, cayenne, and black pepper. Cook for 1 minute. Pour in the broth, scraping up any browned bits from the pot.
Add the Beans & Sausage
- Drain soaked beans and add them to the pot along with the browned sausage. Stir to combine.
Simmer Until Tender
- Add bay leaves and bring to a boil. Reduce heat, cover, and simmer for 1½ to 2 hours, until beans are soft and tender. Stir occasionally.
Mash Some Beans for Creaminess
- Remove and discard the bay leaves. Mash about 1 cup of beans with a fork, then stir them back into the pot for a thicker texture.
Adjust Consistency
- If the mixture is too thick, add up to 1 cup of water or broth. Adjust salt and seasoning to taste.
Finish and Serve
- Stir in parsley and green onions. Cook for 5 more minutes, then remove from heat. Serve hot over cooked rice with extra garnish.
Notes
Always rinse and check beans before soaking to remove debris.
Add a splash of vinegar or lemon juice at the end for brightness.
For a smoky twist, use smoked ham hocks or turkey instead of sausage.
To thicken naturally, mash some of the beans or cook uncovered during the final 15 minutes.