Red Beans and Rice
User Reviews
5
-
Prep Time
5 mins
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Cook Time
45 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Red Beans and Rice
Description
This Red Beans and Rice recipe starts with cooking long grain or basmati rice until fluffy. Separately, smoked andouille sausage is browned and combined with diced onion, bell pepper, celery, and garlic to create a flavorful base. Cajun seasoning and a blend of spices including cayenne and sage add characteristic heat and depth. Chicken broth and rinsed red beans are simmered with the seasonings, allowing the flavors to meld.
During cooking, the beans are gently mashed to thicken the mixture, forming a hearty stew consistency. The result has a balance of smoky sausage flavor, aromatic vegetables, and the warmth of the spices, complemented by the tender rice serving as the backdrop.
This dish can be served on its own or as part of a larger meal. For a vegetarian version, the sausage is omitted and vegetable broth replaces chicken stock. Adjusting the spice levels by reducing cayenne and selecting milder sausage can make the dish more approachable for sensitive eaters or children.
Leftovers can be refrigerated or frozen for up to three months; reheating is best done on the stovetop with freshly cooked rice to maintain texture.
Use smoked andouille sausage for authentic smoky flavor, or substitute with mild smoked sausage as preferred.For a vegetarian option, omit sausage and use vegetable broth instead of chicken broth.Adjust spice by decreasing or omitting cayenne pepper and reducing Cajun seasoning for less heat.Cool leftovers before freezing; store in airtight containers for up to 3 months.Reheat on stovetop; prepare fresh rice when serving leftover red beans.
Ingredients
- 1 cup long grain white rice or basmati rice
- 1 Tbsp extra virgin olive oil
- 12 ounces andouille sausage sliced, smoked
- 1 onion diced, small
- 1 green bell pepper diced
- 2 celery diced, stalks
- 3 cloves garlic minced
- 1½ tsp Cajun seasoning
- 3 cups chicken broth unsalted
- 2 (16 ounce cans) red beans drained and rinsed
- ½ tsp cayenne pepper
- ⅛ tsp sage ground
- 1 tsp salt more to taste
- ¼ tsp black pepper more to taste, ground
- 1 bay leaf
- 2 tbsp parsley diced, fresh
Instructions
- Prepare the rice by combining the rice with 2 cups of water in a saucepan over medium heat. Bring to a boil, cover, reduce heat to low and let cook for about 20 minutes. Remove from heat, keeping rice covered and set aside.
- Heat olive oil over medium heat in a large stockpot or Dutch oven.
- Add in the sliced sausage and cook until the sausage starts to get some color.
- Add the onion, green bell pepper, and celery. Allow this to cook for about 5-6 minutes, until the veggies are just starting to get tender.
- Add in the garlic and cajun seasoning. Stir to combine. Allow this to cook for about 30 seconds to 1 minute until fragrant.
- Pour in the chicken broth, stir in the red beans. Add in the cayenne, ground sage, and bay leaf. Add in salt and pepper to taste.
- Bring to a boil, cover and reduce the heat to low. Cook covered for 15 minutes. Remove the lid and continue to cook, stirring occasionally.
- Using a wooden spoon, gently mash the beans to help thicken.
- Serve over rice and garnish with fresh parsley.
Notes
- Use smoked andouille sausage for authentic smoky flavor, or substitute with mild smoked sausage as preferred.
- For a vegetarian option, omit sausage and use vegetable broth instead of chicken broth.
- Adjust spice by decreasing or omitting cayenne pepper and reducing Cajun seasoning for less heat.
- Cool leftovers before freezing; store in airtight containers for up to 3 months.
- Reheat on stovetop; prepare fresh rice when serving leftover red beans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 | |
| Calories | 481kcal | 24% |
| Carbohydrates | 50g | 17% |
| Protein | 26g | 52% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 48mg | 16% |
| Sodium | 1268mg | 53% |
| Potassium | 988mg | 21% |
| Fiber | 12g | 48% |
| Sugar | 2g | 4% |
| Vitamin A | 683IU | 14% |
| Vitamin C | 35mg | 39% |
| Calcium | 78mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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