Servings
Font
Back
Red Beans and Rice Recipe
4.9 from 20 votes

Red Beans and Rice Recipe

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

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

Ingredients

  • 1 pound red bean dry
  • water boiling
  • 3 tablespoon vegetable oil or bacon grease
  • 1 yellow onion chopped, large
  • 3 garlic minced, cloves
  • 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 bay leaves dried
  • 2 tablespoons flat leaf parsley finely chopped
  • 1 tablespoon brown sugar
  • 2 tablespoons Bacon cooked and crumbled
  • 2 teaspoons hot sauce
  • 2 teaspoons thyme fresh
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon kosher salt coarse
  • 1/2 teaspoon sage 1/4dried rubbed sage, fresh
  • 1 pound andouille sausage thinly sliced, smoked
  • 4 cups long grain rice cooked
  • scallions for garnish
  • maldon salt for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. At the 2 hour mark, remove a cup or two of beans and smash with a potato masher. Return to the pot and stir.
  5. 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.
  6. Fish out the bay leaves.
  7. When ready to serve, spoon over long grain white rice, season with Maldon salt and chopped scallions.
  8. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 1012

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.