Go Back Email Link

Red Beans And Rice

Red Beans and Rice is a hearty Southern dish with tender beans, smoky sausage, and herbs simmered in spiced broth, served over fluffy rice.
Print Recipe Pin Recipe

Ingredients
  

  • 1 pound dry red beans
  • 2 tablespoons olive oil
  • 12 to 14 ounces andouille sausage sliced
  • ½ tablespoon butter
  • 1 large yellow onion diced
  • 2 celery ribs diced
  • 1 small red bell pepper diced
  • 1 small green bell pepper diced
  • 6 cloves garlic minced
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • ⅛ teaspoon cayenne pepper or to taste
  • Black pepper to taste
  • 6 to 7 cups vegetable or chicken broth
  • 2 bay leaves
  • ½ cup chopped parsley plus more for garnish
  • ¼ cup chopped green onions plus more for garnish
  • 1½ cups cooked white or brown rice

Instructions
 

  • Place red beans in a bowl or pot, cover with water at least 2 inches above. Soak overnight (8+ hours).
  • Heat olive oil in a Dutch oven over medium heat. Brown sausage slices on both sides. Set aside.
  • Add butter to the pot. Sauté onion for 3 minutes, then add celery and peppers. Cook 4 minutes. Stir in garlic and cook for 15 seconds.
  • Mix in salt, oregano, thyme, paprika, cayenne, and black pepper. Cook 1 minute.
  • Pour in broth, scraping up browned bits. Drain and rinse beans, add to pot with sausage.
  • Add bay leaves. Bring to a boil, then reduce to low. Cover and simmer 90–120 minutes until beans are tender.
  • Remove bay leaves. Mash 1 cup of beans and stir back in to thicken.
  • Add parsley and green onions. Simmer 5 minutes. Serve over cooked rice with extra garnish.