Red Beans Rice
Savor the comforting flavors of the South with this classic Red Beans Rice recipe, a soul-warming dish that's as hearty as it is flavorful. Featuring smoky andouille sausage, tender red kidney beans, and a medley of aromatic vegetables like onion, bell pepper, and celery, this recipe delivers layers of rich, savory goodness with every bite. Enhanced with Cajun-inspired seasonings such as smoked paprika, cayenne pepper, and bay leaves, the beans are slow-simmered to perfection, creating a creamy texture that pairs beautifully with fluffy white rice. This satisfying one-pot meal is ideal for feeding a crowd, and optional garnishes of fresh parsley and green onions add a vibrant touch. Whether you're looking for a cozy weeknight dinner or a taste of Louisiana cuisine, Red Beans Rice is sure to become a family favorite. Keywords: Red Beans Rice recipe, Southern comfort food, Cajun-inspired dish, easy one-pot meal.
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Recipe Information
Ingredients
- 1 pound dried red kidney beans
- 2 tablespoons olive oil
- 12 ounces andouille sausage, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.25 teaspoon ground cayenne pepper
- 2 bay leaves
- 4 cups chicken broth
- 4 cups water
- 6 cups cooked white rice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional for garnish)
- 2 green onions, sliced (optional for garnish)
Instructions
Sort and rinse the dried red beans. Place them in a large bowl, cover with water, and let them soak overnight. Drain and rinse before cooking.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced andouille sausage and cook until browned on both sides, about 5 minutes. Remove the sausage and set aside.
In the same pot, add the onion, green bell pepper, and celery. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
Add the minced garlic, thyme, oregano, smoked paprika, cayenne pepper, and bay leaves to the pot. Stir and cook for 1 minute until fragrant.
Return the browned sausage to the pot. Add the soaked and drained red beans, chicken broth, and water. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more water if needed to prevent sticking.
Once the beans are tender, use the back of a spoon to mash some of them against the side of the pot to thicken the mixture slightly. Continue simmering uncovered for another 15-20 minutes until the liquid reduces to your desired consistency.
Season with salt and black pepper to taste.
Serve the red beans over a bed of cooked white rice. Garnish with chopped parsley and sliced green onions if desired.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1601 mg | 70% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 4.9 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 9.8 mg | 55% | |
| Potassium | 1611 mg | 34% | |
*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.
