Red Beans and Rice
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
8
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Course
Main Course
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Cuisine
American
Red Beans and Rice
Description
The recipe begins by soaking dried red kidney beans overnight. The beans are then combined with browned andouille sausage cooked in its rendered fat, along with sautéed onions, celery, bell pepper, garlic, and spices like chili powder, cumin, and paprika. Simmering all these ingredients in low-sodium chicken broth and additional water produces a deeply flavored, tender bean mixture.
The resulting dish offers a balance of smoky, spicy, and savory notes, with the sausage adding richness and texture. The slow cooking brings out the softness of the beans while infusing them with aromatic vegetables and seasoning. A touch of cayenne pepper can be added for heat or omitted for a milder flavor.
This red beans and rice recipe is served over cooked white rice, making it a filling and satisfying meal. The chopped fresh parsley and green onions stirred in just before serving add brightness and freshness to the deep flavors.
If a milder dish is preferred, substitute the spicy andouille sausage for a milder smoked sausage and omit the cayenne pepper to reduce heat while maintaining a savory profile.
Ingredients
- 1 lb. red kidney beans picked over, dried
- 1 1/2 cups water plus more for soaking beans
- 13 oz. andouille sausage sliced about 1/3-inch thick
- 1 Tbsp olive oil
- 1 large yellow onion diced (2 cups
- 2 large celery sliced (1 cup, ribs
- 1 medium red bell pepper chopped (1 1/4 cups
- 4 garlic minced (1 1/2 Tbsp, cloves
- 2 tsp chili powder
- 1 tsp cumin ground
- 1/2 tsp paprika
- 1 tsp oregano
- 1/2 tsp thyme
- 1/8 tsp cayenne pepper or to taste (optional
- 1 (32 oz) carton chicken broth 4 cups, low-sodium
- 1/4 cup parsley chopped, fresh
- 1/4 cup green onion chopped, fresh
- 2 cups white rice cooked according to package directions
- salt freshly ground
- black pepper freshly ground
Instructions
- Add beans to a large bowl, pour in enough water to cover beans by 2-inches. Let soak at least 8 hours or overnight, then drain.
- Heat oil in a large pot over medium-high heat. Add sausage and cook, tossing occasionally, until slightly browned, about 5 minutes. Transfer to a plate lined with paper towels, leave rendered fat in pan (there should be about 2 Tbsp).
- Add onion, celery and bell pepper, saute 3 minutes. Add garlic, chili powder, cumin and paprika, saute 1 minute longer.
- Pour in chicken broth, 1 1/2 cups water, drained beans, oregano, thyme, cayenne pepper and return sausage to pot. Season with salt to taste (you should only need about 1/4 - 1/2 tsp).
- Bring mixture to a light boil over medium-high heat. Reduce heat to low, cover and simmer until beans are tender, stirring occasionally, about 1 1/2 - 2 hours.
- Stir in parsley and green onions. Serve mixture warm with prepared rice.
Notes
- Substitute the spicy andouille sausage with a milder smoked sausage if you prefer less heat.
- Omit cayenne pepper to make the dish milder without losing flavor depth.
User Reviews
Overall Rating
5
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