Red Beans and Rice Recipe

Red Beans and Rice is a comforting, hearty dish that has its roots in Southern and Creole cuisine. Traditionally made with red beans, smoky sausage, and a blend of spices, this dish is packed with flavor and is perfect for a family dinner or meal prep. With the addition of rice, it becomes a complete meal on its own. Let’s dive into the recipe that’s easy to make, budget-friendly, and bursting with bold, comforting flavors.

Instructions

Step 1: Prepare the Red Beans

1. Soak the Beans: Start by soaking your dried red beans overnight. This helps soften the beans and reduces cooking time.
2. Drain and Rinse: Drain the beans, rinse them well, and set them aside while you prepare the rest of the ingredients.

Step 2: Sauté the Vegetables and Sausage

1. Heat the Oil: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
2. Cook the Sausage: Add the andouille sausage slices to the pot and brown them on both sides, about 5 minutes. Once browned, remove the sausage from the pot and set it aside.
3. Sauté the Vegetables: In the same pot, add the diced onion, green bell pepper, and celery. Sauté the vegetables for about 5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Add the Spices and Beans

1. Stir in the Spices: Add the bay leaves, thyme, smoked paprika, cayenne pepper, black pepper, salt, oregano, and cumin to the sautéed vegetables. Stir well to combine and let the spices cook for 1-2 minutes to release their flavors.
2. Add the Beans and Broth: Pour the soaked red beans into the pot and add 6 cups of chicken broth (or water) to cover the beans and vegetables. Bring the mixture to a boil.

Step 4: Simmer the Red Beans

1. Reduce Heat: Once the mixture reaches a boil, reduce the heat to low, cover the pot, and let it simmer for 2-2.5 hours, stirring occasionally.
2. Check for Tenderness: After about 1.5 hours, check the beans for tenderness. If needed, add more broth or water to keep the beans submerged.
3. Mash Some Beans: For a thicker consistency, use a spoon to mash some of the beans against the side of the pot. This will create a creamier texture.
4. Return the Sausage: Once the beans are tender, return the browned sausage to the pot and simmer for an additional 15-20 minutes to allow the flavors to meld together.

Step 5: Final Seasoning and Serve

1. Adjust Seasoning: Taste the beans and adjust the seasoning if needed. Add more salt, pepper, or hot sauce based on your preference.
2. Serve Over Rice: Serve the red beans in bowls over cooked white rice and garnish with chopped green onions for a fresh touch.

Why You’ll Love This Recipe

• Full of Flavor: This dish has layers of smoky, spicy, and savory flavors from the combination of sausage, beans, and spices.
• Easy to Make: With simple ingredients and one pot, this dish is perfect for a weeknight dinner or meal prep.
• Budget-Friendly: Using dried beans and pantry staples makes this recipe affordable and easy to feed a crowd.
• Customizable Heat: You can easily adjust the spice level by adding or reducing the cayenne pepper and hot sauce.

Tips for the Best Red Beans and Rice

1. Use Dried Beans for Authentic Flavor

• Dried beans are the best choice for this recipe as they absorb the rich flavors of the broth and sausage as they cook. Canned beans can be used in a pinch but will result in a slightly different texture.

2. Soak the Beans Overnight

• Soaking the beans overnight reduces the cooking time and makes them easier to digest. If you forget to soak them, use the quick-soak method: cover the beans with water, bring to a boil, then let them sit for an hour before draining.

3. Don’t Skip the Sausage

• Andouille sausage adds an essential smoky flavor to the dish. If you can’t find andouille, you can substitute with any smoked sausage or even kielbasa.

4. Adjust the Spice Level

• If you’re not a fan of heat, you can omit the cayenne pepper and reduce or skip the hot sauce. If you love spice, feel free to add more!

5. Make it Vegetarian

• To make this dish vegetarian, simply leave out the sausage and use vegetable broth instead of chicken broth. You can also add extra veggies like carrots and tomatoes for added flavor and texture.

FAQs

1. Can I use canned beans instead of dried beans?

• Yes, but the texture and flavor will be slightly different. If using canned beans, reduce the cooking time to about 30 minutes after adding the sausage, as the beans are already cooked.

2. Can I freeze red beans and rice?

• Absolutely! Let the beans cool completely before transferring them to an airtight container. They can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

3. How long will red beans and rice last in the fridge?

• Store any leftovers in an airtight container in the fridge for up to 4-5 days. Reheat on the stovetop or in the microwave.

4. What should I serve with red beans and rice?

• Red beans and rice is a complete meal on its own, but you can serve it with cornbread, collard greens, or a simple green salad on the side.

5. Can I make this in a slow cooker?

• Yes! After sautéing the sausage and vegetables, transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the beans are tender.

Conclusion

This Red Beans and Rice Recipe is a true Southern classic that’s easy to make and packed with flavor. Whether you’re cooking for a crowd or meal prepping for the week, this dish delivers on taste, comfort, and tradition. Enjoy the smoky, spicy, and savory flavors with a side of fluffy white rice for a hearty, satisfying meal.

Yield: 6

Red Beans and Rice Recipe

Print

Red Beans and Rice is a comforting, hearty dish that has its roots in Southern and Creole cuisine. Traditionally made with red beans, smoky sausage, and a blend of spices, this dish is packed with flavor and is perfect for a family dinner or meal prep. With the addition of rice, it becomes a complete meal on its own. Let's dive into the recipe that’s easy to make, budget-friendly, and bursting with bold, comforting flavors.

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Ingredients

• 1 lb dried red kidney beans, soaked overnight
• 1 lb smoked sausage (Andouille or kielbasa), sliced
• 1 large onion, diced
• 1 green bell pepper, diced
• 2-3 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups water or chicken broth
• 1-2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• 1 tablespoon Creole seasoning (optional)
• 2 tablespoons olive oil
• 1-2 teaspoons hot sauce (optional)
• 4 cups cooked white rice
• Sliced green onions, for garnish
• Fresh parsley, chopped (for garnish)

Instructions

1. Soak the Beans:
   If using dried beans, soak them overnight in a large bowl of water. Drain and rinse before cooking.
2. Sauté the Vegetables:
   Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, bell pepper, and celery (the “holy trinity” of Cajun cooking). Sauté for 5-6 minutes until softened. Add the minced garlic and cook for another 1-2 minutes.
3. Add the Sausage:
   Stir in the sliced sausage and cook for 3-4 minutes, allowing the sausage to brown slightly.
4. Cook the Beans:
   Add the soaked and drained red beans to the pot, followed by the water (or chicken broth). Stir in the bay leaves, thyme, smoked paprika, cayenne pepper (if using), Creole seasoning, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until the beans are tender and creamy. Add more water or broth if the mixture becomes too thick.
5. Mash Some Beans:
   Once the beans are fully cooked and tender, use the back of a spoon to mash some of the beans against the side of the pot to thicken the mixture. Taste and adjust seasoning as needed, adding salt, pepper, and hot sauce to taste.
6. Serve:
   Spoon the red beans over a bed of cooked white rice. Garnish with sliced green onions and fresh parsley. Serve with extra hot sauce on the side, if desired.

Notes

Crockpot Method: After sautéing the vegetables and sausage, transfer them along with the beans, broth, and seasonings to a crockpot. Cook on low for 8 hours or on high for 4-5 hours.

Sausage Options: Andouille sausage is traditional, but kielbasa or any smoked sausage works well.

Vegetarian Version: Omit the sausage and use vegetable broth instead of chicken broth for a vegetarian version.