Awesome Red Beans and Rice
Dive into the comforting flavors of the South with this "Awesome Red Beans and Rice" recipe, a hearty classic that delivers a perfect mix of smoky, savory, and mildly spicy notes. Featuring tender red beans simmered to perfection with smoky sausage, the holy trinity of onion, bell pepper, and celery, and an aromatic blend of spices like thyme, oregano, and paprika, this dish is a celebration of authentic Creole cuisine. Simmered low and slow for rich, bold flavors, this one-pot wonder is served over fluffy white rice and finished with a sprinkle of green onions for a fresh contrast. Perfect for family dinners or meal prep, this easy-to-make dish brings the taste of New Orleans right to your kitchen. Whether you're warming your soul on a chilly day or craving bold, homey flavors, this "Awesome Red Beans and Rice" recipe is sure to satisfy.
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Recipe Information
Ingredients
- 1 pound Dry red beans
- 8 cups Water
- 2 tablespoons Olive oil
- 12 ounces Smoked sausage, sliced
- 1 large Yellow onion, diced
- 1 medium Bell pepper, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 1 whole Bay leaf
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Chicken broth
- 4 cups Cooked white rice
- 0.25 cup Green onions, sliced (optional, for garnish)
- Hot sauce (optional, for serving)
Instructions
Rinse the dry red beans under cold water and remove any debris. Place the beans in a large bowl and cover with several inches of water. Soak them overnight or for at least 6-8 hours.
Drain and rinse the beans thoroughly. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced smoked sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage and set aside.
In the same pot, add the diced onion, bell pepper, and celery. Sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the thyme, oregano, paprika, bay leaf, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Return the sausage to the pot, along with the drained beans. Pour in the chicken broth and add water until the beans are fully covered (about 8 cups of liquid in total). Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 2-2.5 hours, or until the beans are tender and the liquid has thickened. Stir occasionally and check the liquid levels, adding more water or broth if necessary.
When the beans are tender, taste and adjust the seasonings as needed.
Serve the red beans over cooked white rice. Garnish with green onions and a dash of hot sauce, if desired.
Nutrition Facts
Calories |
2341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 6608 mg | 287% | |
| Total Carbohydrate | 216.4 g | 79% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 15.6 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2443 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
