Red Beans and Rice
This Red Beans and Rice recipe is hearty, smoky, and full of flavor! It is made on the stovetop with tender beans, sausage, and Cajun spices for the perfect Southern comfort meal.
Servings: 8
Ingredients
- 1 pound dry red kidney beans
- 1 tablespoon olive oil
- 1 pound andouille sausage sliced into 1/4-inch rounds
- 1 large onion diced
- 1 green bell pepper diced
- 3 celery stalks diced
- 4 garlic cloves minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- ¼ teaspoon cayenne pepper
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 4 cups chicken broth
- 2 cups water
- ¼ cup fresh parsley chopped
- 3 green onions thinly sliced
- Hot sauce to serve optional
- 4 cups cooked long-grain white rice for serving
Instructions
- Rinse the red beans and soak them in cold water overnight or for at least 8 hours. Drain and rinse again before using.
- In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the fat in the pot.
- In the same pot, add the diced onion, bell pepper, and celery. Cook until the vegetables have softened, about 5-7 minutes.
- Add the minced garlic, Cajun seasoning, thyme and bay leaves. Cook for another minute until fragrant.
- Add the soaked and drained red beans, chicken broth and water. Stir to combine and bring to a boil.
- Reduce heat to low, cover, and simmer for about 1 hour and 30 minutes, stirring occasionally.
- Remove the lid and continue to simmer for another 30-45 minutes, or until the beans are tender and the liquid has thickened. If the mixture becomes too thick, add more water or broth as needed.
- Remove the bay leaves.
- Return the browned andouille sausage to the pot and simmer for an additional 15 minutes.
- Taste and adjust seasoning with salt and black pepper as needed.
- Stir in the chopped parsley and most of the sliced green onions, reserving some for garnish.
- Serve hot over cooked white rice, garnished with remaining green onions and hot sauce, if desired. Enjoy!
Notes
If you forget to soak the beans overnight, you can use the quick-soak method. Bring the beans to a boil in a pot of water, remove from heat, and let sit for 1 hour before draining and using in the recipe.
For a thicker consistency, mash the beans against the side of the pot. For a thinner consistency, add more broth or water.
Cajun seasoning blends can vary in salt content, taste before adding additional salt at the end.
Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 398kcal | Carbohydrates: 40g | Protein: 19g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 1198mg | Potassium: 574mg | Fiber: 6g | Sugar: 3g | Vitamin A: 755IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 3mg
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