Description
Red Beans and Rice is a classic, hearty dish that hails from the Deep South. Packed with flavorful sausage, aromatic vegetables, and a blend of spices, this comforting meal is perfect for cozy family dinners or gatherings with friends. Serve it over a bed of fluffy white rice for a satisfying and delicious meal that will transport you to Louisiana with every bite.
Ingredients
For the Red Beans:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 pound smoked sausage or andouille, sliced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 2 (15-ounce) cans red kidney beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon hot sauce (optional)
For Serving:
- 3 cups cooked white rice
- 2 green onions, sliced for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, bell pepper, and celery. Cook for 5 to 7 minutes until softened.
- Stir in garlic and sausage, and cook for another 5 minutes, allowing the sausage to brown slightly.
- Add thyme, paprika, cayenne, oregano, and black pepper. Stir to combine.
- Add the kidney beans, chicken broth, bay leaves, and hot sauce if using. Bring to a simmer, reduce heat to low, and cook uncovered for 30 to 40 minutes, stirring occasionally, until the mixture thickens slightly and flavors develop.
- Remove bay leaves. Serve hot over cooked rice and garnish with green onions.
Notes
- For an even richer flavor, mash some of the beans against the side of the pot during cooking.
- This dish is traditionally made on Mondays in Louisiana and pairs perfectly with cornbread or hot sauce on the side.
- For a vegetarian version, omit the sausage and use vegetable broth.
