Description
Red Beans and Rice is a hearty Southern classic featuring tender red beans simmered with smoky andouille sausage and aromatic vegetables, served over fluffy white rice.
Ingredients
- 1 pound dry red beans (soaked overnight or quick-soaked)
- 2 tablespoons olive oil
- 12 to 14 ounces andouille sausage, sliced into 1/4 inch rounds
- 1/2 tablespoon butter
- 1 large yellow onion, diced
- 2 celery ribs, diced
- 1 small red bell pepper, diced
- 4 cloves garlic, minced
- 2 teaspoons Creole or Cajun seasoning
- 1 bay leaf
- 1 teaspoon dried thyme
- 6 cups water or chicken broth
- Salt and black pepper, to taste
- Cooked white rice, for serving
- Chopped green onions and hot sauce, for garnish (optional)
Instructions
- Soak the beans overnight in water or use a quick soak method. Drain and rinse.
- In a large pot, heat olive oil over medium heat. Brown the sausage, then remove and set aside.
- In the same pot, melt the butter and sauté onion, celery, and bell pepper for 5–7 minutes. Add garlic and cook 1 more minute.
- Add soaked beans, sausage, bay leaf, thyme, Creole seasoning, and enough broth to cover. Bring to a boil, then reduce heat and simmer uncovered for 1.5 to 2 hours.
- Stir occasionally until beans are tender and mixture thickens. Season with salt and pepper.
- Mash a portion of the beans against the pot side for a creamier consistency.
- Serve hot over rice and garnish with green onions or hot sauce, if desired.
Notes
- Use smoked turkey or ham hock for extra flavor.
- Vegetarian version: omit sausage, add mushrooms or okra, and use vegetable broth.
- Soaking beans shortens cook time and improves texture.
- Freeze leftovers for up to 2 months.
- Serve with cornbread or greens for a full meal.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 870mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 40mg
