Name: Red Beans And Rice
Prep time: 15 min
Cook time: PT-489058H18M37S
Total time: PT-489058H18M37S
Cuisine: Creole/Cajun
Ingredients: 1 pound dry red beans; 2 tablespoons olive oil; 12 to 14 ounces andouille sausage, cut into 1/4-inch slices; ½ tablespoon butter; 1 large yellow onion, diced; 2 celery ribs, diced; 1 small red bell pepper, diced; 1 small green bell pepper, diced; 6 cloves garlic, minced; 1 teaspoon salt, or to taste; 1 teaspoon dried oregano; ½ teaspoon dried thyme; ½ teaspoon paprika; ⅛ teaspoon ground cayenne red pepper, or to taste; Freshly ground black pepper, to taste; 6 to 7 cups low sodium vegetable broth (or chicken broth); 2 bay leaves; ½ cup chopped fresh parsley, plus more for garnish; ¼ cup chopped fresh green onions, plus more for garnish; 1½ cups long grain brown rice or white rice, cooked according to the directions on the package

Description

A classic dish from Louisiana, Red Beans and Rice is a comforting meal that celebrates flavors, culture, and tradition. It’s versatile and can be customized to suit various tastes.

Ingredients

Scale

1 pound dry red beans
2 tablespoons olive oil
12 to 14 ounces andouille sausage, cut into 1/4-inch slices
½ tablespoon butter
1 large yellow onion, diced
2 celery ribs, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
6 cloves garlic, minced
1 teaspoon salt, or to taste
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
⅛ teaspoon ground cayenne red pepper, or to taste
Freshly ground black pepper, to taste
6 to 7 cups low sodium vegetable broth (or chicken broth)
2 bay leaves
½ cup chopped fresh parsley, plus more for garnish
¼ cup chopped fresh green onions, plus more for garnish
1½ cups long grain brown rice or white rice, cooked according to the directions on the package

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Instructions

Soak the dry red beans in water for at least 8 hours or overnight.
Heat olive oil in a large Dutch oven and cook the sliced sausage until browned, then set aside.
Add butter and diced onions to the pot, cooking until softened.
Stir in minced garlic and season with salt, oregano, thyme, paprika, cayenne, and black pepper.
Pour in the vegetable broth, add the soaked beans and browned sausage, and toss in bay leaves.
Bring to a boil, then reduce heat and let simmer for 1½ to 2 hours.
While beans are simmering, cook the rice according to package instructions.
Serve the beans over the rice, garnished with parsley and green onions.

Notes

Soaking the beans is essential for softening them and reducing cooking time.
Allow aromatics to cook until fragrant for better flavor.
If the mixture is too thick, add a splash of broth or water.
Let the dish rest for a few minutes before serving to meld flavors.
Leftovers can be stored in an airtight container for up to 4 days.

Prep Time: 15 minutes
Cook Time: 2 to 2½ hours
Category: Main Course
Method: Stovetop
Cuisine: Creole/Cajun

Nutrition

Serving Size: 1 cup
Calories: 350-400
Sugar: 1g
Sodium: Varies based on broth and seasoning used
Fat: 10-15g
Saturated Fat: 3-5g
Unsaturated Fat: Varies
Trans Fat: 0g
Carbohydrates: 60-70g
Fiber: 10-12g
Protein: 15-20g
Cholesterol: Varies based on sausage used