Red Beans and Rice Recipe

Name: Red Beans and Rice Recipe
Prep time: 3 h
Cook time: 3 h
Total time: 6 h
Yield: 6 serving
Ingredients: 1 pound dry red beans*; boiling water; 3 tablespoon vegetable oil or bacon grease; 1 large yellow onion; 3 garlic cloves; 1/2 cup green bell pepper; 1/2 red bell pepper; 1/2 cup celery; 6 cups chicken broth; 4 dried bay leaves; 2 tablespoons flat leaf parsley; 1 tablespoon brown sugar; 2 tablespoons Bacon; 2 teaspoons hot sauce; 2 teaspoons fresh thyme; 1 teaspoon cayenne pepper; 1 teaspoon freshly ground pepper; 1 teaspoon coarse kosher salt; 1/2 teaspoon fresh sage *; 1 pound smoked andouille sausage; 4 cups long grain rice; scallions; maldon salt

User Reviews

4.9

30 reviews

Excellent

Prep Time
3 hrs
Cook Time
3 hrs
Total Time
6 hrs
Servings
6
Calories
1012 kcal
Course
Main Course
Cuisine
Creole

Red Beans and Rice Recipe

Opal Carpenter

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The BEST Red Beans and Rice with Sausage Recipe with authentic creole instructions and ingredients. Smokey and delicious- the ultimate comfort food.

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Ingredients

Servings

1 pound dry red beans*
boiling water
3 tablespoon vegetable oil or bacon grease
1 large yellow onion chopped
3 garlic cloves minced
1/2 cup green bell pepper chopped
1/2 red bell pepper chopped
1/2 cup celery chopped (2-3 stalks)
6 cups chicken broth
4 dried bay leaves
2 tablespoons flat leaf parsley finely chopped
1 tablespoon brown sugar
2 tablespoons Bacon cooked and crumbled
2 teaspoons hot sauce
2 teaspoons fresh thyme
1 teaspoon cayenne pepper
1 teaspoon freshly ground pepper
1 teaspoon coarse kosher salt
1/2 teaspoon fresh sage * 1/4dried rubbed sage
1 pound smoked andouille sausage thinly sliced
4 cups long grain rice cooked
scallions for garnish
maldon salt for garnish

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Instructions

Place the dry red beans in a large mixing bowl. Cover with boiling water, enough to cover the tops. Cover with a plate to seal in the heat. Sit for 3 hours. Drain and rinse in a colander.
Heat the vegetable oil (or rendered bacon fat) in a large Dutch oven or heavy bottom pot over medium heat. Add the onions, saute until they start to soften and become fragrant, approximately 2-3 minutes. Add the garlic, bell peppers and celery, saute for an additional 3-4 minutes, stirring frequently.
Add the softened red beans, chicken broth, bay leaves, parsley, brown sugar, bacon, hot sauce, thyme, cayenne, pepper, salt and sage, stirring to combine. Cover and simmer on low heat, stirring periodically, for 2 hours.
At the 2 hour mark, remove a cup or two of beans and smash with a potato masher. Return to the pot and stir.
Stir in smoked andouille sausage and continue to cook for 30 minutes. If the mixture becomes dry (similar to refried beans), stir in additional chicken broth to keep the mixture moist, but still thick.
Fish out the bay leaves.
When ready to serve, spoon over long grain white rice, season with Maldon salt and chopped scallions.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Equipments used:

Notes

You can use canned beans, but will need approximately 5-6 15-ounce cans, rinsed.
When using dried sage, rubbed between the palms of your hands to activate the flavors before adding.
This dish is make-ahead and freezer friendly, so feel free to make a double or even triple batch. To freeze, please in an airtight container for up to 3 months. Leftovers can be stored in an airtight container in the fridge for up to a week. Some folks even say the great flavor comes from making a day ahead and letting it sit.
While reheating, you might need to thin it out. Water or chicken stock are the best bets. You might also need to re-season with salt and pepper. It can also be heat in the microwave adding liquid and correcting the seasoning.

Nutrition Information

Show Details

Calories 1012kcal (51%) Carbohydrates 153g (51%) Protein 43g (86%) Fat 25g (38%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 73mg (24%) Sodium 1968mg (82%) Potassium 1605mg (46%) Fiber 14g (56%) Sugar 7g (14%) Vitamin A 724IU (14%) Vitamin C 32mg (36%) Calcium 135mg (14%) Iron 8mg (44%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 1012 kcal

% Daily Value*

Calories	1012kcal	51%
Carbohydrates	153g	51%
Protein	43g	86%
Fat	25g	38%
Saturated Fat	8g	40%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	73mg	24%
Sodium	1968mg	82%
Potassium	1605mg	34%
Fiber	14g	56%
Sugar	7g	14%
Vitamin A	724IU	14%
Vitamin C	32mg	36%
Calcium	135mg	14%
Iron	8mg	44%