Red Beans and Rice Recipe

Red beans and rice is a quintessential Southern dish that combines tender beans, savory sausage, and a fragrant mix of spices. Traditionally served with white rice, this dish is a comforting, filling meal that’s perfect for weeknight dinners or a crowd-pleasing gathering. It’s easy to make, budget-friendly, and can be made in one pot, making cleanup a breeze. The slow simmering process brings out the depth of flavor in the beans, and the addition of smoked sausage or ham adds richness and heartiness to the dish.

Equipment:

• Large pot or Dutch oven
• Wooden spoon or spatula
• Measuring spoons and cups
• Strainer (for rinsing beans)

Ingredients:

• 1 pound dried red beans (or 2 cans of red beans, drained and rinsed)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 smoked sausage (such as Andouille), sliced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 bay leaf
• 4 cups chicken broth (or water)
• Salt and pepper, to taste
• 2 cups cooked white rice (for serving)
• Fresh parsley (optional, for garnish)

Instructions:

1. Prepare the Beans:
   If using dried red beans, rinse them thoroughly and remove any debris. Place the beans in a large pot and cover with water. Bring to a boil, then reduce the heat and let them simmer for about 1 hour, or until tender. Alternatively, if you’re using canned beans, skip this step and move on to cooking the rest of the ingredients.
2. Sauté the Vegetables:
   In a large Dutch oven or pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften. Add the garlic and cook for another minute until fragrant.
3. Add the Sausage and Spices:
   Stir in the sliced smoked sausage, thyme, paprika, and cayenne pepper (if using). Cook for 3-4 minutes, allowing the sausage to brown slightly and release its flavors.
4. Simmer the Beans:
   Add the cooked red beans (or canned beans) to the pot, along with the chicken broth and bay leaf. Stir to combine. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 30-45 minutes, stirring occasionally, to allow the flavors to meld together. If the beans become too thick, you can add more chicken broth or water to reach your desired consistency.
5. Season to Taste:
   Taste the dish and add salt and pepper to your liking. If you want more heat, you can add a pinch of cayenne pepper or hot sauce at this point.
6. Serve:
   Spoon the cooked red beans over a bed of hot, fluffy rice. Garnish with fresh parsley, if desired, and serve with cornbread or a side of greens for a complete meal.

Presentation Ideas:

• Serve the red beans and rice with a side of cornbread or garlic bread to soak up the savory sauce.
• Garnish with a few slices of jalapeño or a dash of hot sauce for extra spice and color.
• For a more traditional presentation, serve the beans over the rice in a large bowl and add a drizzle of olive oil on top for richness.

Tips:

• If you have time, let the beans simmer longer to develop even more flavor. The longer they cook, the better the taste!
• For extra smoky flavor, try adding a few slices of smoked ham or ham hocks to the pot.
• To make this recipe even easier, use a slow cooker! After sautéing the vegetables and sausage, transfer everything to a slow cooker and cook on low for 6-8 hours.
• Make sure to taste the dish towards the end of cooking to adjust the seasoning as needed.

Red beans and rice is a comforting, flavorful dish that’s perfect for a cozy dinner or feeding a crowd. With its hearty red beans, savory sausage, and aromatic spices, this dish is a true Southern classic that everyone will love. Whether you’re cooking for family, friends, or just yourself, this easy recipe will deliver a satisfying meal every time.

Red Beans and Rice Recipe

This classic Red Beans and Rice recipe is a flavorful, hearty dish with tender red beans, smoked sausage, and a savory blend of spices. Perfect for a comforting meal any time!

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Equipment

• Large pot or Dutch oven
• Wooden spoon or spatula
• Measuring spoons and cups
• Strainer (for rinsing beans)

Ingredients

  

• 1 pound dried red beans or 2 cans of red beans, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion diced
• 1 bell pepper diced
• 2 celery stalks diced
• 3 cloves garlic minced
• 1 smoked sausage such as Andouille, sliced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper optional, for heat
• 1 bay leaf
• 4 cups chicken broth or water
• Salt and pepper to taste
• 2 cups cooked white rice for serving
• Fresh parsley optional, for garnish

Instructions

 

• Prepare the Beans:
• If using dried red beans, rinse them thoroughly and remove any debris. Place the beans in a large pot and cover with water. Bring to a boil, then reduce the heat and let them simmer for about 1 hour, or until tender. Alternatively, if you're using canned beans, skip this step and move on to cooking the rest of the ingredients.
• Sauté the Vegetables:
• In a large Dutch oven or pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften. Add the garlic and cook for another minute until fragrant.
• Add the Sausage and Spices:
• Stir in the sliced smoked sausage, thyme, paprika, and cayenne pepper (if using). Cook for 3-4 minutes, allowing the sausage to brown slightly and release its flavors.
• Simmer the Beans:
• Add the cooked red beans (or canned beans) to the pot, along with the chicken broth and bay leaf. Stir to combine. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 30-45 minutes, stirring occasionally, to allow the flavors to meld together. If the beans become too thick, you can add more chicken broth or water to reach your desired consistency.
• Season to Taste:
• Taste the dish and add salt and pepper to your liking. If you want more heat, you can add a pinch of cayenne pepper or hot sauce at this point.
• Serve:
• Spoon the cooked red beans over a bed of hot, fluffy rice. Garnish with fresh parsley, if desired, and serve with cornbread or a side of greens for a complete meal.