Red Beans Rice My Recipe
Hearty, flavorful, and steeped in tradition, "Red Beans Rice My Recipe" is the perfect comfort food that brings the taste of classic Creole cooking to your kitchen. This soul-satisfying dish features tender, creamy red beans simmered to perfection with smoky slices of sausage, vibrant aromatics like onion, bell pepper, and celery, and a medley of bold spices including smoked paprika and thyme. Slow-cooked in chicken broth for a rich depth of flavor, this one-pot wonder is served over fluffy white rice and finished with fresh parsley and green onions for a burst of color and brightness. With just 20 minutes of prep and a long, hands-off simmer, this recipe is ideal for cozy family dinners or meal prep. Easy to make and infinitely customizable, this red beans and rice recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 1 pound dried red beans
- 12 ounces smoked sausage, sliced
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 6 cups chicken broth
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cooked white rice
- 2 tablespoons chopped parsley (for garnish)
- 2 stalks green onions, sliced (for garnish)
Instructions
Rinse the dried red beans under cold water and soak them in a large bowl of water for at least 8 hours or overnight. Drain and 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, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, sauté the diced onion, green bell pepper, and celery for 5-6 minutes, or until softened.
Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
Return the browned sausage to the pot. Add the drained red beans, chicken broth, bay leaves, dried thyme, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir to combine.
Bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 1.5 to 2 hours, stirring occasionally. The beans should be tender and creamy when done.
Optional: During the last 30 minutes, use the back of a spoon to mash some of the beans against the pot to create a creamier texture.
Remove the bay leaves and adjust seasoning to taste with additional salt and pepper, if necessary.
Serve the red beans over cooked white rice. Garnish with chopped parsley and sliced green onions for added flavor and color.
Nutrition Facts
Calories |
3928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 10103 mg | 439% | |
| Total Carbohydrate | 502.1 g | 183% | |
| Dietary Fiber | 79.9 g | 285% | |
| Total Sugars | 27.1 g | ||
| Protein | 184.0 g | 368% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 784 mg | 60% | |
| Iron | 41.4 mg | 230% | |
| Potassium | 9229 mg | 196% | |
*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.
