Red Beans And Rice (Print Version)

Tender red beans and andouille sausage cooked with aromatic vegetables, served over rice for a hearty Southern classic.

# Ingredients:

→ Main

01 - 1 pound dry red beans
02 - 2 tablespoons olive oil
03 - 12 to 14 ounces andouille sausage, sliced into 1/4-inch rounds
04 - 1/2 tablespoon unsalted butter
05 - 1 large yellow onion, diced
06 - 2 celery ribs, diced
07 - 1 small red bell pepper, diced
08 - 1 small green bell pepper, diced
09 - 6 cloves garlic, minced
10 - 1 teaspoon salt, or to taste
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon paprika
14 - 1/8 teaspoon ground cayenne pepper, or to taste
15 - Freshly ground black pepper, to taste
16 - 6 to 7 cups low-sodium vegetable broth or chicken broth
17 - 2 bay leaves
18 - 1/2 cup chopped fresh parsley, plus more for garnish
19 - 1/4 cup chopped fresh green onions, plus more for garnish

→ For Serving

20 - 1 1/2 cups long grain brown or white rice, cooked as per package instructions

# Instructions:

01 - Place dry red beans in a large soup pot or bowl and cover with water at least 2 inches above the beans. Let soak for at least 8 hours or overnight.
02 - Heat olive oil in a large Dutch oven over medium heat. Add sliced andouille sausage and cook, turning as needed, until both sides are browned. Remove sausage and set aside.
03 - Add butter to the same Dutch oven. Once melted, add diced onion and cook for 3 minutes until beginning to soften. Add celery, red bell pepper, and green bell pepper. Sauté for 4 minutes more, adding additional butter if needed. Stir in minced garlic and cook for 15 seconds.
04 - Stir in salt, oregano, thyme, paprika, cayenne, and black pepper; cook for 1 minute. Add broth, scraping the bottom to deglaze and incorporate any browned bits.
05 - Drain and rinse the soaked beans, then add to the Dutch oven with the vegetable mixture and broth. Return sausage to pot and stir to combine.
06 - Add bay leaves and increase heat to high. Once boiling, immediately reduce heat to low. Cover and simmer for 90 to 120 minutes, until beans are tender.
07 - Begin checking beans at 90 minutes. When tender (skin resists gently, interior is soft), remove and discard bay leaves. Extract 1 cup of beans, mash, then return to pot to thicken mixture.
08 - If beans are too thick, stir in up to 1 cup water or broth. Taste and adjust salt, pepper, and other seasonings as desired.
09 - Stir in chopped parsley and green onions. Simmer for 5 minutes, then remove from heat.
10 - Spoon red beans and sausage over hot cooked rice. Garnish servings with additional parsley and green onions.

# Notes:

01 - Rinse the beans thoroughly after soaking to improve flavor and digestion.
02 - Slow simmering develops depth of flavor and ensures creamy, tender beans.

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