Red Beans and Rice Recipe
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5.0
6 reviews
Excellent
Red Beans and Rice Recipe
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What happens in New Orleans shouldn't stay in New Orleans if it's as delicious as Red Beans and Rice. Learn how to make weeknight Red Beans and Rice in just 40 minutes (that tastes like it's been simmering all day).
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Ingredients
For the beans:
- 1 pound andouille sausages or smoked sausage, cut into 1/2-inch slices (see note 1)
- 1 medium onion chopped
- 1 green bell pepper chopped
- 1 clove garlic minced
- 2 (15-ounce) cans Kidney Beans drained (see note 2)
- 1 (16-ounce) can whole tomatoes undrained, chopped
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
For the rice:
- 2 tablespoons vegetable oil
- 3 cups long-grain white rice
- 4 1/2 cups water
- 1 1/2 teaspoon salt
For serving:
- hot sauce for serving
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Instructions
To make the red beans:
- In a large skillet over low heat, cook the sausage until just brown, about 5 to 8 minutes.
- Add onion, bell pepper, and garlic, and cook until tender, about 10 minutes. Drain if necessary. Add beans, tomatoes, oregano, and 1/2 teaspoon pepper. Simmer uncovered until flavors meld, about 10 to 15 minutes.
To make the rice:
- Meanwhile heat oil in a large saucepan over medium heat. Add rice and cook until rice is lightly toasted, about 1 to 3 minutes, stirring constantly.
- Add water and salt, and bring to a boil. Reduce heat to low and cover. Cook until liquid is absorbed, about 15 minutes. Turn off heat, leave covered and on burner, and allow rice to continue to cook, about 15 minutes. Fluff rice with fork.
To serve:
- Season beans to taste with salt and freshly ground black pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve over rice, passing hot sauce for serving separately.
Notes
- Andouille sausages or smoked sausage: If you can't find these link-style sausages, Italian sausage can work in a pinch. Or channel a New Orleans native and cook the beans along with a ham bone or ham hock.
- Canned kidney beans: If desired, substitute dry kidney beans for canned. In Step 2, add 1 1/2 cups dried kidney beans and add 7 cups chicken broth and 7 cups water. Increase simmering time to 2 to 2 1/2 hours. WARNING: If you substitute dried kidney beans, you MUST pre-soak them and boil them for at least 10 minutes. (See "Recipe FAQs" for more background about why this is essential.)
- Yield: This recipe makes eight (1-cup) servings of Red Beans and Rice. Add a side of Collard Greens and a basket of Cornbread to pass around the table to complete your dinner menu.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1 cup each beans and rice
Calories
485kcal
(24%)
Carbohydrates
58g
(19%)
Protein
16g
(32%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
48mg
(16%)
Sodium
955mg
(40%)
Potassium
297mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
82IU
(2%)
Vitamin C
14mg
(16%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings (1 cup each of beans and rice)
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 1 cup each beans and rice | |
| Calories | 485kcal | 24% |
| Carbohydrates | 58g | 19% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 955mg | 40% |
| Potassium | 297mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 82IU | 2% |
| Vitamin C | 14mg | 16% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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