Red Beans and Rice (Printable Version)
Smoky red beans and sausage simmered with aromatics until creamy, spooned over fluffy rice for hearty Southern comfort.
# What You'll Need:
→ Meats
01 - 10 oz smoked Andouille sausage, sliced into rounds
→ Vegetables & Beans
02 - 2 cups dried red kidney beans, soaked overnight and drained
03 - 1 large yellow onion, finely chopped
04 - 1 bell pepper, chopped
05 - 2 celery stalks, chopped
06 - 4 garlic cloves, minced
07 - 2 bay leaves
08 - 1 teaspoon dried thyme
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon cayenne pepper (optional, for heat)
→ Cooking Liquid & Seasonings
11 - 5 cups chicken or vegetable broth
12 - Salt and black pepper to taste
13 - 2 tablespoons olive oil
14 - 2 tablespoons fresh parsley, chopped (for garnish)
→ For Serving
15 - 2 cups long-grain white rice, cooked according to package instructions
16 - 2 spring onions, sliced (optional garnish)
# How To Make It:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the sliced sausage and cook until browned on all sides, about 5 to 7 minutes. Remove the sausage from the pot and set aside.
02 - In the same pot, add the chopped onion, bell pepper, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for 1 additional minute until fragrant.
03 - Stir in the soaked and drained kidney beans, bay leaves, dried thyme, smoked paprika, and cayenne pepper. Pour in the broth and bring the mixture to a rolling boil.
04 - Reduce the heat to low, cover the pot, and simmer gently for approximately 1 hour, stirring occasionally, until the beans are just tender and cooked through.
05 - Return the browned sausage to the pot. Continue simmering uncovered for 20 to 30 minutes, mashing some beans against the side of the pot with a spoon to thicken the broth. Season with salt and black pepper to taste.
06 - Remove and discard the bay leaves. Ladle the hot beans and sausage over portions of cooked white rice. Garnish with chopped fresh parsley and sliced spring onions if desired.
# Expert Advice:
01 -
- The smoky depth from andouille sausage turns a humble pot of beans into something that tastes like it cooked all day, even though you barely touched it.
- Mashing a handful of beans against the pot creates a naturally creamy sauce without a drop of cream or flour.
- It reheats beautifully, and honestly I think it tastes even better the second day when the spices have had time to settle.
02 -
- Under soaked beans can take twice as long to cook and will have an uneven texture, so if you forgot to soak them overnight, use the quick soak method by boiling them for two minutes then letting them sit covered for one hour.
- Resist the urge to salt the broth early because both the sausage and the broth are already seasoned, and oversalted beans cannot be fixed once they have absorbed all that liquid.
03 -
- The secret to that velvety, restaurant-quality texture is patience during the uncovered final simmer, so let the liquid reduce until it coats the back of a spoon like a thin gravy.
- A dash of hot sauce at the table does more than add heat because vinegar-based sauces brighten the whole pot and pull all the flavors into focus.