Red Beans and Rice
Experience the comforting flavors of the South with this classic Red Beans and Rice recipe—a hearty, one-pot meal perfect for any occasion. Featuring tender, slow-simmered dried red beans infused with smoky andouille or kielbasa sausage, aromatic vegetables like onion, bell pepper, and celery, and a medley of warming spices, this dish delivers rich, savory goodness in every bite. Served over fluffy white rice and garnished with fresh green onions, it's a satisfying and budget-friendly dinner option. Whether you're craving a taste of Louisiana or simply a cozy, protein-packed meal, this Red Beans and Rice recipe is an easy, flavorful choice. Don't forget to pair it with a splash of hot sauce for an extra kick!
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Recipe Information
Ingredients
- 1 pound dried red beans
- 12 ounces smoked sausage (such as andouille or kielbasa), sliced
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.25 teaspoons ground cayenne pepper
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 cups white rice
- 4 cups water
- 0.25 cup sliced green onions (for garnish)
- hot sauce (optional, for serving)
Instructions
Rinse and sort the dried red beans to remove any debris. Place them in a large bowl, cover with water, and soak overnight. Alternatively, use the quick soak method by bringing the beans and water to a boil, removing from heat, and letting them sit for 1 hour. Drain and rinse before cooking.
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced smoked sausage and cook for 4-5 minutes until browned and slightly crispy. Remove the sausage and set aside.
In the same pot, add the diced onion, green bell pepper, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for an additional minute until fragrant.
Add the drained red beans to the pot along with the chicken or vegetable broth, bay leaf, dried thyme, paprika, cayenne pepper, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5-2 hours, stirring occasionally, until the beans are tender. If the mixture becomes too thick, add more broth or water as needed.
While the beans are cooking, prepare the rice. In a medium pot, bring 4 cups of water to a boil. Add the white rice, reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and all the water is absorbed. Remove from heat and set aside.
Once the beans are tender, use the back of a spoon to mash some of them against the side of the pot. This will help thicken the broth and create a creamy texture. Stir in the cooked sausage and cook for an additional 10 minutes to heat through.
Remove and discard the bay leaf. Taste the beans and adjust the seasoning with additional salt, pepper, or cayenne pepper, if desired.
To serve, spoon a generous helping of rice onto a plate or bowl and ladle the red beans and sausage over the top. Garnish with sliced green onions and serve with hot sauce on the side, if desired.
Nutrition Facts
Calories |
3235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 11614 mg | 505% | |
| Total Carbohydrate | 411.4 g | 150% | |
| Dietary Fiber | 77.8 g | 278% | |
| Total Sugars | 27.2 g | ||
| Protein | 172.4 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 713 mg | 55% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 7833 mg | 167% | |
*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.
