Description
If you’re craving hearty Southern comfort food, this Red Beans and Rice recipe checks every box. Loaded with tender red beans, smoky Andouille sausage, and a flavor-packed mix of spices and aromatics, it’s a timeless Louisiana staple—and one that always satisfies.
Ingredients
Scale
- 1 pound dry red beans
- 2 tablespoons olive oil
- 12–14 oz Andouille sausage, sliced ¼-inch thick
- 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 garlic cloves, minced
- 1 teaspoon salt (or to taste)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper (adjust to taste)
- Black pepper, to taste
- 6–7 cups low-sodium vegetable or chicken broth
- 2 bay leaves
- ½ cup chopped fresh parsley
- ¼ cup chopped green onions
- 1½ cups cooked long grain white or brown rice
Instructions
- Place the dry beans in a large pot or bowl. Cover with water (at least 2 inches above the beans) and soak overnight or for at least 8 hours.
- Heat olive oil in a large Dutch oven over medium heat. Add sausage slices and cook until browned. Remove sausage and set aside.
- Melt butter in the same pot. Add onions, cooking for 3 minutes. Stir in celery and bell peppers, cooking for 4 more minutes. Add garlic and sauté for 15 seconds.
- Mix in salt, oregano, thyme, paprika, cayenne, and black pepper. Stir for 1 minute. Pour in broth, scraping the bottom of the pot.
- Drain and rinse the soaked beans. Add them to the pot along with the browned sausage. Stir to combine.
- Add bay leaves. Bring to a boil, then reduce to low heat. Cover and simmer for 1½ to 2 hours, or until beans are soft.
- Remove bay leaves. Mash 1 cup of beans in a bowl and return them to the pot to thicken the dish.
- If too thick, add a splash of water or broth. Taste and adjust seasoning. Stir in parsley and green onions, cooking for 5 more minutes.
- Spoon the red beans and sausage over a bed of warm, cooked rice. Garnish with extra parsley and green onions if desired.
Notes
Store beans and rice separately in airtight containers for up to 1 week. Reheat gently on the stovetop or in the microwave with a splash of broth or water. Can be frozen in freezer-safe containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 2 cups
- Calories: 424
- Sodium: 1123mg
- Fat: 14g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 20g
Keywords: red beans and rice, andouille sausage, southern comfort food, meal prep