Description
Red beans and rice is a classic Southern comfort food featuring tender, smoky red beans slow-cooked with aromatic vegetables and andouille sausage, served over fluffy white rice. This hearty, budget-friendly dish is packed with protein, fiber, and rich flavors that feel like a warm hug on a plate. Easy to customize and perfect for meal prepping, it’s a soulful staple perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 1 cup dried red beans
- 8 oz andouille sausage, sliced
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 bay leaf
- 1 cup white rice
Spices
- 1 tsp paprika
- 1 tsp dried thyme
- ¼ tsp cayenne pepper (adjust to taste)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Soak the Beans: Rinse the dried red beans thoroughly, then soak them overnight in water or use a quick soak method by boiling for 5 minutes and letting sit for 1 hour to soften.
- Sauté the Holy Trinity and Sausage: In a large pot, heat 1-2 tablespoons of oil over medium heat. Add diced onion, celery, and bell pepper and cook until soft, about 5-7 minutes. Add sliced andouille sausage and cook until browned and fragrant, releasing its smoky flavor.
- Cook the Beans: Drain the soaked beans and add to the pot with minced garlic, bay leaf, chicken broth, paprika, thyme, cayenne pepper, salt, and pepper. Bring to a simmer, then cover and cook gently over low heat for 1.5 to 2 hours, or until beans are tender and creamy. Skim any foam that appears during cooking.
- Prepare the Rice: While the beans cook, prepare white rice according to package instructions until fluffy and cooked through.
- Mash and Season: Once the beans are tender, gently mash some of the beans with the back of a spoon to thicken the mixture. Adjust seasoning with salt, pepper, and additional cayenne if desired. Remove bay leaf.
- Serve and Enjoy: Plate a scoop of cooked rice and top with the rich red bean mixture. Garnish with freshly chopped green onions or parsley if desired. Serve with side dishes like coleslaw or cornbread for a complete meal.
Notes
- Quick soak beans by boiling for 5 minutes then letting sit for an hour instead of overnight.
- Keep heat low and slow to develop a creamy texture and deep flavor.
- Add salt toward the end of cooking to avoid toughening beans.
- Skim off foam during cooking to keep broth clean.
- Let beans rest off the heat for a few minutes before serving for thickening and flavor melding.
Nutrition
- Serving Size: 1 cup beans with ½ cup cooked rice
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 9 g
- Protein: 20 g
- Cholesterol: 30 mg