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
- 1pound dry red beans
- 2 tablespoonsolive oil
- 12to14ounces andouille sausage, cut into1/4-inch slices
- ½ tablespoonbutter
- 1large yellow onion, diced
- 2celery ribs, diced
- 1small red bell pepper, diced
- 1small green bell pepper, diced
- 6cloves garlic, minced
- 1 teaspoonsalt, or to taste
- 1 teaspoondried oregano
- ½ teaspoondried thyme
- ½ teaspoonpaprika
- ⅛ teaspoonground cayenne red pepper, or to taste
- Freshly ground black pepper, to taste
- 6to7cups low sodium vegetable broth (or chicken broth)
- 2bay leaves
- ½ cupchopped fresh parsley, plus more for garnish
- ¼ cupchopped fresh green onions, plus more for garnish
- 1½ cupslong grain brown rice or white rice, cooked according to the directions on the package
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.
Nutrition
- Calories: 350-400
- Sugar: 1g
- Fat: 10-15g
- Carbohydrates: 60-70g
- Protein: 15-20g