Red Beans and Rice (Print Version)
Savory beans, sausage, and peppers in a hearty Creole-inspired dish, spooned generously over fluffy rice.
# Ingredients:
→ Main Ingredients
01 -
1 pound (about 2 1/4 cups) dried red beans
02 -
2 tablespoons olive oil
03 -
12–14 ounces andouille sausage, cut into 1/4-inch rounds
04 -
1 1/2 teaspoons unsalted butter
05 -
1 large yellow onion, diced
06 -
2 celery stalks, diced
07 -
1 small red bell pepper, diced
08 -
1 small green bell pepper, diced
09 -
6 garlic cloves, minced
10 -
1 teaspoon kosher salt, or to taste
11 -
1/4 teaspoon dried oregano
12 -
1/8 teaspoon dried thyme
13 -
1/8 teaspoon paprika
14 -
Pinch ground cayenne pepper, or to taste
15 -
Freshly ground black pepper, to taste
16 -
6 1/2 to 7 cups low-sodium vegetable or chicken broth
17 -
2 bay leaves
18 -
1/4 cup chopped fresh parsley, plus more for garnish
19 -
2 tablespoons chopped fresh green onions, plus more for garnish
→ For Serving
20 -
1 1/3 cups long grain brown or white rice, cooked according to package instructions
# Steps:
01 -
Place the dried red beans in a large bowl and cover with water by 2 inches. Let soak for at least 8 hours or overnight.
02 -
Heat olive oil in a large Dutch oven over medium heat. Add sausage rounds and cook until deeply browned on both sides. Transfer sausage to a plate and set aside.
03 -
Add butter to the pot. Once melted, add diced onion and cook over medium heat for 3 minutes until softened. Add celery and both bell peppers. Continue cooking for 4 minutes, stirring occasionally, until vegetables soften. Add the minced garlic and cook for 15 seconds until fragrant.
04 -
Stir in salt, dried oregano, thyme, paprika, cayenne, and black pepper. Cook spices for 1 minute, then pour in the broth, scraping the pot bottom to release any browned bits.
05 -
Drain and rinse the soaked beans. Add beans, vegetables, and broth to the pot, then return the browned sausage. Mix well to combine.
06 -
Add bay leaves. Bring to a boil over high heat, then immediately reduce to low and cover. Simmer gently for 1 1/2 to 2 hours, or until beans are creamy and tender.
07 -
Once beans are tender, remove and discard bay leaves. Remove 1 cup of beans from the pot, mash with a fork, then stir the mashed beans back in to thicken the pot liquor.
08 -
If the mixture is too thick, add up to 1 cup water or broth. Adjust salt, pepper, and cayenne to taste as needed.
09 -
Stir in chopped fresh parsley and green onions. Simmer for 5 minutes, then remove from heat.
10 -
Spoon the hot beans and sausage over steamed rice. Garnish with extra parsley and green onions as desired.
# Notes:
01 -
For maximum flavor, allow the cooked beans to rest for 15–20 minutes before serving to let the flavors meld.