The Very Best Red Beans and Rice
Experience the ultimate comfort food with *The Very Best Red Beans and Rice*, a soul-warming classic bursting with bold, Cajun-inspired flavors. This hearty dish features tender, slow-simmered red beans infused with smoky Andouille sausage, aromatic vegetables, and a medley of spices, including fragrant thyme and robust Cajun seasoning. Simmered to creamy perfection in a savory chicken broth, the beans are served over fluffy white rice and finished with fresh green onions and a splash of hot sauce for a zesty kick. Perfect for weeknight dinners or meal prepping, this recipe combines wholesome ingredients and traditional Southern cooking techniques to deliver a satisfying, crowd-pleasing meal that stays true to its Creole roots. Whether you're a seasoned chef or new to cooking, this red beans and rice recipe promises authentic taste and easy-to-follow steps for your next family favorite!
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Recipe Information
Ingredients
- 1 pound dried red beans
- 2 tablespoons olive oil
- 12 ounces Andouille sausage, sliced
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon thyme, dried
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 green onions, sliced (for garnish)
- 4 cups white rice, cooked
- 1 dash hot sauce (optional)
- 4 cups water (for soaking beans)
Instructions
Rinse and sort the dried red beans, discarding any debris. Place the beans in a large bowl, cover with 4 cups of water, and let them soak overnight. Drain and rinse before cooking.
In a large dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the sliced Andouille sausage and cook for 5-7 minutes, until browned. Remove the sausage and set aside.
In the same pot, add the diced onion, green bell pepper, and celery. Sauté for 5-6 minutes until softened. Add the minced garlic and cook for an additional minute, stirring frequently.
Add the soaked and drained red beans to the pot, along with the cooked sausage. Pour in the chicken broth, ensuring the beans are submerged.
Stir in the bay leaves, thyme, Cajun seasoning, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 2.5 to 3 hours, stirring occasionally.
Check the beans after 2.5 hours. They should be tender and creamy. If the liquid reduces too much before the beans are cooked, add a little more chicken broth or water as needed.
Once the beans are cooked, remove and discard the bay leaves. Taste and adjust the seasoning, adding more salt or Cajun seasoning if desired.
To serve, spoon the cooked white rice into bowls and ladle the red beans and sausage mixture on top. Garnish with sliced green onions and a dash of hot sauce, if desired.
Nutrition Facts
Calories |
4081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 11792 mg | 513% | |
| Total Carbohydrate | 551.4 g | 201% | |
| Dietary Fiber | 83.7 g | 299% | |
| Total Sugars | 29.3 g | ||
| Protein | 196.9 g | 394% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 846 mg | 65% | |
| Iron | 43.5 mg | 242% | |
| Potassium | 9579 mg | 204% | |
*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.
