Why You’ll Love This Recipe
Red Beans and Rice is a hearty, comforting dish rooted in Louisiana Creole cuisine. It’s packed with smoky, savory flavors from andouille sausage, tender red beans, and aromatic vegetables. This one-pot meal is budget-friendly, easy to prepare, and perfect for feeding a crowd or meal prepping for the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Dried red beans (soaked overnight and drained)
- Andouille sausage (sliced)
- Olive oil
- Onion (diced)
- Green bell pepper (diced)
- Celery (diced)
- Garlic (minced)
- Chicken broth or water
- Bay leaves
- Smoked paprika
- Dried thyme
- Oregano
- Cayenne pepper (optional, for heat)
- Salt
- Black pepper
- Cooked white rice
- Green onions (chopped, for garnish)
- Fresh parsley (chopped, for garnish)
Directions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the sliced andouille sausage and cook until browned. Remove and set aside.
- In the same pot, add the onion, bell pepper, and celery. Sauté until softened.
- Stir in the garlic and cook until fragrant, about 1 minute.
- Add the soaked and drained red beans, chicken broth, bay leaves, smoked paprika, thyme, oregano, cayenne pepper (if using), salt, and black pepper. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beans are tender.
- Return the cooked sausage to the pot and simmer for an additional 15 minutes to blend the flavors.
- Adjust seasoning with more salt and pepper if needed.
- Serve the red beans over cooked white rice.
- Garnish with chopped green onions and fresh parsley before serving.
Servings and Timing
- Servings: 6
- Preparation Time: 15 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 15 minutes
Variations
- Vegetarian Option: Omit the sausage and use vegetable broth. Add smoked paprika for extra flavor.
- Spicy Kick: Increase the cayenne pepper or add hot sauce to taste.
- Smoky Flavor: Add a smoked ham hock or turkey leg for deeper flavor.
- Quick Version: Use canned red beans (rinsed and drained) and reduce simmering time.
- Herb Twist: Add fresh thyme or bay leaves for an herbal boost.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop over medium heat, adding a splash of water or broth if needed. Alternatively, microwave in 1-minute intervals, stirring in between.
FAQs
Can I use canned beans instead of dried beans?
Yes, but reduce the simmering time to about 30 minutes since canned beans are already cooked.
Do I have to soak the dried beans overnight?
Soaking helps reduce cooking time and improve texture, but you can do a quick soak by boiling the beans for 5 minutes, then letting them sit for an hour before draining.
Can I make this dish ahead of time?
Yes, red beans and rice taste even better the next day as the flavors continue to develop.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free. Just ensure the sausage and broth used are gluten-free.
What type of sausage is best?
Andouille sausage is traditional, but smoked sausage or kielbasa works well too.
How do I make the dish creamier?
Mash some of the cooked beans against the side of the pot and stir to thicken the sauce.
Can I freeze red beans and rice?
Yes, freeze the beans separately from the rice in airtight containers for up to 3 months. Thaw overnight before reheating.
What sides go well with red beans and rice?
Cornbread, collard greens, or a simple green salad are great accompaniments.
Can I add other vegetables?
Yes, carrots, okra, or tomatoes can add extra flavor and texture.
How do I adjust the spiciness?
Control the heat by adjusting the amount of cayenne pepper or adding hot sauce to individual servings.
Conclusion
Red Beans and Rice is a flavorful, comforting dish that’s easy to make and perfect for any occasion. With smoky sausage, tender beans, and aromatic spices, it’s a satisfying meal that’s sure to become a family favorite. Customize it with your favorite ingredients and enjoy a hearty, delicious dish that celebrates Creole culinary traditions.
Print
Red Beans and Rice
- Prep Time: 15 minutes
- Cook Time: 2 hours (or 30 minutes if using canned beans)
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole, Southern
- Diet: Gluten Free
Description
This Red Beans and Rice recipe is a classic, comforting dish rooted in Louisiana Creole cuisine. It’s made with tender red beans simmered in a flavorful blend of smoky sausage, aromatic vegetables, and Cajun spices, served over fluffy white rice. Perfect for meal prep, weeknight dinners, or gatherings, this dish is hearty, satisfying, and full of bold flavors.
Ingredients
For the Red Beans:
- 1 lb (450 g) dried red beans, soaked overnight and drained (or 3 cans of red beans, drained and rinsed)
- 1 lb (450 g) smoked sausage (like Andouille), sliced
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth (or water with bouillon)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 tablespoon hot sauce (optional, for extra heat)
- 2 tablespoons olive oil or butter
For the Rice:
- 2 cups long-grain white rice
- 4 cups water
- 1/2 teaspoon salt
Garnish (optional):
- Chopped green onions
- Fresh parsley
- Extra hot sauce
Instructions
- Prepare the rice:
- In a pot, bring 4 cups of water and 1/2 teaspoon salt to a boil.
- Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and water is absorbed.
- Fluff with a fork and set aside.
- Cook the sausage:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the sliced sausage and cook until browned, about 5 minutes. Remove and set aside.
- Sauté the vegetables:
- In the same pot, add the onion, bell pepper, and celery (the “holy trinity” of Creole cooking).
- Sauté for 4-5 minutes until softened.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Simmer the beans:
- Add the drained beans to the pot along with the cooked sausage.
- Pour in the chicken broth, then add the bay leaves, thyme, paprika, oregano, cayenne, black pepper, and salt.
- Bring to a boil, then reduce the heat to low and simmer uncovered for 1.5 to 2 hours (or until beans are tender), stirring occasionally.
- If the mixture becomes too thick, add a bit more broth or water.
- Mash for creaminess:
- Once the beans are tender, mash some of the beans against the side of the pot with a spoon to create a creamier texture.
- Add hot sauce if desired, and adjust seasoning with more salt and pepper to taste.
- Serve:
- Spoon the red beans over a bed of warm rice.
- Garnish with chopped green onions, parsley, and an extra dash of hot sauce if desired.
Notes
- Shortcut: Use canned red beans to cut down on cooking time. Simmer for about 30 minutes instead of 2 hours.
- Protein Swap: Use ham hocks, smoked turkey, or leave out the meat for a vegetarian version (use vegetable broth).
- Spice Level: Adjust the cayenne and hot sauce based on your spice preference.
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