Red Beans and Rice Recipe

Name: Red Beans and Rice Recipe
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Yield: 8 serving
Ingredients: 1 tablespoon vegetable oil; 1 large onion; 1 large green bell pepper; 1 Jalapeno pepper; 1 stalk celery; 2 cloves garlic; 1 pound chopped smoked ham; 1 pound andouille sausage; 2 tablespoons Cajun seasoning blend; 4 bay leaves; 1 teaspoon dried thyme; 1 teaspoon dried sage; salt and pepper to taste; 1 pound dried red beans; 6 cups chicken broth; ¼ cup apple cider vinegar; 4 cups Cooked white rice for serving; Chopped parsley for serving; hot sauce to taste

User Reviews

4.9

105 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 50 mins
Servings
8
Calories
596 kcal
Course
Side Dish, Main Course
Cuisine
American

Red Beans and Rice Recipe

Winston Rice

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Red beans and rice is a classic dish from Louisiana with creamy beans simmered slowly in a pot with smoked ham, andouille sausage, and lots of spices.

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Ingredients

Servings

1 tablespoon vegetable oil
1 large onion chopped
1 large green bell pepper chopped
1 Jalapeno pepper chopped (optional – I like it for a bit of extra heat)
1 stalk celery chopped
2 cloves garlic chopped
1 pound chopped smoked ham (Or use a ham hock instead)
1 pound andouille sausage sliced
2 tablespoons Cajun seasoning blend (or use Creole seasonings)
4 bay leaves
1 teaspoon dried thyme
1 teaspoon dried sage
salt and pepper to taste
1 pound dried red beans (sorted through, rinsed, soaked and drained)
6 cups chicken broth (or use water)
¼ cup apple cider vinegar (optional, to brighten up the flavor)
4 cups Cooked white rice for serving
Chopped parsley for serving
hot sauce to taste Use Crystal for a local hot sauce

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Instructions

Heat a large pot to medium heat and add the oil.
Add the onion, peppers and celery and cook them until softened, about 5 minutes.
Add the garlic and smoked ham and cook another minute, stirring, until fragrant.
Add the andouille sausage, Cajun seasonings, thyme, sage, salt and pepper, red beans and chicken broth. Bring to a quick boil, then reduce the heat.
Simmer for 90 minutes, or until the beans are tender and slightly creamy. It could take longer. Just keep testing to your desired doneness.
Stir in the vinegar and mash up the beans a bit with a spoon.
Serve over rice and garnish with chopped parsley.

Notes

Serves 8 as a main course. Calories calculated with rice.
Heat Factor: Mild
Crock Pot Red Beans and Rice: To make this recipe in a slow cooker, saute the onions, peppers, celery and garlic in a pan, then transfer to a slow cooker or crock pot with the remaining ingredients.
Cover and cook on HIGH for 6-8 hours, or until the beans are cooked through and creamy to your preference.

Nutrition Information

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Calories 596kcal (30%) Carbohydrates 64g (21%) Protein 39g (78%) Fat 21g (32%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Trans Fat 0.1g Cholesterol 76mg (25%) Sodium 1218mg (51%) Potassium 1411mg (40%) Fiber 10g (40%) Sugar 3g (6%) Vitamin A 988IU (20%) Vitamin C 19mg (21%) Calcium 89mg (9%) Iron 6mg (33%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 596 kcal

% Daily Value*

Calories	596kcal	30%
Carbohydrates	64g	21%
Protein	39g	78%
Fat	21g	32%
Saturated Fat	6g	30%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	9g	45%
Trans Fat	0.1g	5%
Cholesterol	76mg	25%
Sodium	1218mg	51%
Potassium	1411mg	30%
Fiber	10g	40%
Sugar	3g	6%
Vitamin A	988IU	20%
Vitamin C	19mg	21%
Calcium	89mg	9%
Iron	6mg	33%