Red Beans and Rice Recipe
A classic Creole dish, Red Beans and Rice combines tender, slow-simmered kidney beans with flavorful vegetables and spicy andouille sausage, served over fluffy white rice. This hearty, comforting meal is perfect for a satisfying lunch or dinner and captures the essence of Southern cuisine.
- Prep Time: 25 mins
- Cook Time: 3 hrs 5 mins
- Total Time: 3 hrs 30 mins
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole, Southern
Ingredients
Beans and Vegetables
- 1 pound dry kidney beans
- ¼ cup olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 2 tablespoons minced garlic
- 6 cups water
- 2 bay leaves
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon Cajun seasoning
- ½ teaspoon cayenne pepper
- ¼ teaspoon dried sage
Sausage
- 1 pound andouille sausage, sliced
Rice
- 4 cups water
- 2 cups long grain white rice
Instructions
- Prepare Beans: Rinse the dry kidney beans thoroughly and soak them in a large pot filled with water overnight to soften.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add chopped onion, green bell pepper, celery, and minced garlic. Cook, stirring occasionally, for 3 to 4 minutes until the vegetables soften and become fragrant.
- Cook Beans: Drain soaked beans and transfer them to a large pot with 6 cups water. Stir the sautéed vegetables into the beans. Add bay leaves, dried parsley, thyme, Cajun seasoning, cayenne pepper, and dried sage. Bring the mixture to a boil.
- Simmer Beans: Once boiling, reduce heat to medium-low. Cover and simmer the beans and vegetable mixture gently for 2½ hours, stirring occasionally to prevent sticking.
- Add Sausage: Stir the sliced andouille sausage into the simmering beans. Continue to cook uncovered for an additional 30 minutes to develop flavors and heat the sausage through.
- Cook Rice: While the beans finish cooking, bring 4 cups of water to a boil in a saucepan. Add 2 cups of long grain white rice, reduce heat to low, cover, and simmer for 20 minutes until tender and water is absorbed.
- Serve: Spoon the hot red beans and sausage mixture over the steamed white rice and serve immediately for a comforting meal.
Notes
- Soaking beans overnight helps reduce cooking time and improves digestibility.
- Adjust the amount of cayenne pepper and Cajun seasoning to taste for desired spice level.
- Andouille sausage can be substituted with smoked sausage if unavailable.
- Leftover red beans and rice store well in the refrigerator for up to 3 days and reheat nicely.
- For a vegetarian version, omit the sausage and add smoked paprika for depth of flavor.
Find it online: https://dishesbydaisy.com/red-beans-and-rice-recipe/
