Description
A comforting, flavor-packed dish rooted in Southern tradition, this easy red beans and rice recipe is perfect for beginner cooks seeking a hearty, budget-friendly, and satisfying meal. It’s a one-pot Creole classic filled with spicy sausage, tender beans, and aromatic veggies served over fluffy rice.
Ingredients
Scale
- 1 pound dry red beans
- 2 tablespoons olive oil
- 12 to 14 ounces andouille sausage, sliced
- ½ tablespoon butter
- 1 large yellow onion, diced
- 2 celery ribs, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 6 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ⅛ teaspoon ground cayenne pepper (optional)
- Freshly ground black pepper, to taste
- 6 to 7 cups low-sodium vegetable or chicken broth
- 2 bay leaves
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh green onions
- 1½ cups cooked long-grain white or brown rice
Instructions
- Soak the Beans: Place the dry red beans in a large bowl or pot and cover with water by at least two inches. Let them soak overnight, or for at least 8 hours. If using canned beans, skip this step.
- Brown the Sausage: Heat olive oil in a large Dutch oven over medium heat. Add the sausage slices and cook until golden on both sides. Remove the sausage and set aside for later.
- Sauté the Vegetables: In the same pot, melt the butter and stir in the diced onion. Cook until the onion softens, about 3 minutes. Add the diced celery and bell peppers, cooking for another 4 minutes, then stir in the minced garlic and cook for just 15 seconds until fragrant.
- Add Seasonings and Broth: Sprinkle in the salt, oregano, thyme, paprika, cayenne (if using), and black pepper. Stir well, then pour in the broth, scraping up any browned bits from the bottom of the pot to maximize flavor.
- Simmer the Beans: Drain and rinse the soaked beans, then add them to the pot along with the browned sausage and bay leaves. Bring the mixture to a boil, reduce the heat to low, cover, and simmer for 1½ to 2 hours, until the beans are tender and creamy.
- Thicken the Mixture: Remove the bay leaves and discard. Mash about 1 cup of the beans in a separate bowl, then return them to the pot and stir well. This thickens the broth naturally. If the mixture is too thick, add a bit more broth or water.
- Finish and Serve: Stir in the chopped parsley and green onions, simmer for 5 more minutes, then serve the mixture hot over your cooked rice.
Notes
- If the beans aren’t tender after 2 hours, continue simmering until soft. For more heat, add extra cayenne or hot sauce at the end. For a vegetarian version, omit the sausage and use smoked paprika or smoked tofu for depth. Always taste and adjust seasoning before serving. Add a splash of vinegar or lemon juice if the flavor seems flat—it brightens the dish beautifully.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern, Creole
Nutrition
- Serving Size: 2 cups
- Calories: 424
- Sugar: 4g
- Sodium: 1123mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 30mg