Red Beans And Rice (Print-Friendly Version)

Classic Southern dish with red beans, andouille sausage, aromatic vegetables, and rice for true comfort.

# What You’ll Need to Make This:

→ Main Ingredients

01 - 450 g dry red beans
02 - 2 tablespoons olive oil
03 - 340 g andouille sausage, cut into 6 mm slices
04 - 8 g butter
05 - 1 large yellow onion, diced
06 - 2 celery ribs, diced
07 - 1 small red bell pepper, diced
08 - 1 small green bell pepper, diced
09 - 6 cloves garlic, minced

→ Seasonings

10 - 1 teaspoon salt, or to taste
11 - 1 teaspoon dried oregano
12 - 0.5 teaspoon dried thyme
13 - 0.5 teaspoon paprika
14 - 0.125 teaspoon ground cayenne pepper, or to taste
15 - freshly ground black pepper, to taste

→ Liquids

16 - 1.5–1.7 litres low sodium vegetable broth (or chicken broth)

→ Herbs and Garnish

17 - 2 bay leaves
18 - 0.5 cup chopped fresh parsley, plus more for garnish
19 - 0.25 cup chopped fresh green onions, plus more for garnish

→ To Serve

20 - 300 g long grain brown or white rice, cooked according to package instructions

# How to Prepare:

01 - Place the dry beans in a large pot or bowl. Cover with water by about 5 cm above the beans and soak for 8 hours or overnight.
02 - Heat olive oil in a large Dutch oven over medium heat. Add sliced andouille sausage and cook, stirring frequently, until browned on both sides. Remove sausage and set aside.
03 - Melt butter in the same pot over medium heat. Add diced onion and cook for 3 minutes until starting to soften. Add diced celery, red bell pepper, and green bell pepper; continue to cook for 4 minutes, stirring occasionally. Add a little more butter if necessary. Stir in minced garlic and cook for 15 seconds.
04 - Add salt, oregano, thyme, paprika, cayenne, and black pepper. Cook for 1 minute, stirring. Pour in the vegetable broth and scrape browned bits from the bottom of the pot.
05 - Drain and rinse the soaked beans. Add them to the pot along with the reserved browned sausage and stir well.
06 - Add bay leaves. Increase heat to high and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 90–120 minutes or until beans are soft and tender.
07 - Around 90 minutes, check bean tenderness by mashing one between your fingers. When fully cooked, remove and discard bay leaves. Transfer 1 cup cooked beans to a bowl, mash with a fork, and stir mashed beans back into the pot for a creamy texture.
08 - If the mixture is too thick, add up to 240 ml water or broth. Taste and adjust salt, pepper, and seasoning as needed.
09 - Stir in chopped parsley and green onions; cook for 5 minutes. Remove from heat and serve hot over cooked rice, garnished with additional parsley and green onions.

# Extra Tips:

01 - Inspect dry beans for debris before soaking and rinse thoroughly.
02 - If canned beans are used, soaking and extended simmering are unnecessary; cook for only 30 minutes.
03 - Store beans and rice separately for best texture when refrigerating leftovers.
04 - Enhance flavor with a splash of vinegar or lemon juice if desired.
05 - Other smoked meats, such as ham or smoked turkey, may be substituted for andouille sausage.

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