Perfect Red Beans and Rice
Experience the soul-warming flavors of the South with this recipe for Perfect Red Beans and Rice—a hearty, comforting dish steeped in tradition. Tender red kidney beans simmered to creamy perfection with andouille sausage, aromatic vegetables, and a medley of spices like smoked paprika, cayenne, and dried thyme create a deeply satisfying one-pot meal. Served over fluffy white rice and topped with fresh green onions, this recipe is a celebration of rich Creole flavors and homestyle cooking. Whether you're preparing a comforting weeknight dinner or feeding a crowd, this dish embodies the essence of hearty, flavorful Southern cuisine. Perfect for a taste of New Orleans right in your own kitchen!
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Recipe Information
Ingredients
- 1 pound dried red kidney beans
- 8 cups water
- 2 tablespoons olive oil
- 12 ounces andouille sausage
- 1 large (chopped) yellow onion
- 1 large (chopped) green bell pepper
- 3 stalks (chopped) celery stalks
- 4 cloves (minced) garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups chicken broth
- 4 cups cooked white rice
- 2 stalks (sliced, for garnish) green onions
- 2 tablespoons (optional) hot sauce
Instructions
Rinse the dried red kidney beans thoroughly under cold water and place them in a large bowl. Cover them with water to soak overnight or for at least 8 hours.
Drain and rinse the soaked beans and set them aside.
In a large pot or Dutch oven, heat olive oil over medium heat.
Slice the andouille sausage into 1/4-inch rounds and add them to the pot. Cook until browned, about 5-6 minutes. Remove sausage and set aside.
In the same pot, add chopped onion, green bell pepper, and celery. Sauté for 5-7 minutes until softened.
Add minced garlic and cook for another 1-2 minutes until fragrant.
Stir in thyme, oregano, smoked paprika, cayenne pepper, and bay leaves. Mix well to coat the vegetables with the spices.
Add the soaked and drained beans to the pot along with the cooked sausage.
Pour in the chicken broth and 4 cups of water. Stir to combine. Bring the mixture to a boil over high heat.
Lower the heat to a simmer, cover, and cook for 2 to 2 1/2 hours, stirring occasionally, until the beans are tender and creamy.
Season with salt and black pepper to taste. If needed, mash some of the beans with the back of a spoon against the side of the pot to create a creamier texture.
Remove the bay leaves before serving.
To serve, ladle the red beans over warm cooked white rice. Garnish with sliced green onions and a drizzle of hot sauce if desired.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1582 mg | 69% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 4.9 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 8.9 mg | 50% | |
| Potassium | 1551 mg | 33% | |
*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.
