Red Beans and Rice Recipe
A Louisiana classic made easy — smoky andouille sausage, tender red beans, and flavorful veggies slow-simmered to perfection. Serve over rice for a filling and comforting dish.
- Prep Time: 30 minutes
- Cook Time: 2 hours (plus 8 hrs soaking)
- Total Time: 10 hours 30 minutes
- Yield: 10 servings
- Category: Dinner, Main Course, Southern Comfort Food
- Method: Simmered, One-Pot, Stovetop
- Cuisine: Creole, Southern, American
Ingredients
1 pound dry red beans
2 tablespoons olive oil
12 to 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 cloves garlic, minced
1 teaspoon salt (or to taste)
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
⅛ teaspoon ground cayenne pepper (or to taste)
Freshly ground black pepper, to taste
6–7 cups low sodium vegetable broth (or chicken broth)
2 bay leaves
½ cup chopped fresh parsley (plus more for garnish)
¼ cup chopped fresh green onions (plus more for garnish)
1½ cups long grain brown or white rice (cooked separately)
Instructions
Soak Beans: Cover dry beans with water in a large pot or bowl and soak overnight (8 hours). Water should be 2 inches above the beans.
Brown Sausage: Heat olive oil in a Dutch oven. Brown sliced andouille sausage until golden on both sides. Remove and set aside.
Sauté Veggies: Melt butter in the same pot. Add onions and cook for 3 minutes. Add celery and both bell peppers; cook 4 more minutes. Stir in garlic and cook 15 seconds.
Season & Deglaze: Add salt, oregano, thyme, paprika, cayenne, and black pepper. Stir 1 minute. Pour in broth, scraping the bottom of the pot to deglaze.
Add Beans & Sausage: Drain and rinse soaked beans. Add beans and sausage to the pot.
Simmer: Add bay leaves, bring to a boil, then reduce heat. Cover and simmer for 1½ to 2 hours until beans are soft.
Mash for Texture: Remove bay leaves. Mash 1 cup of beans with a fork and stir them back in to thicken the stew.
Adjust: If needed, add more broth or water. Season to taste.
Finish: Stir in parsley and green onions. Cook 5 more minutes.
Serve: Serve beans hot over cooked rice, garnished with extra green onions and parsley if desired.
Notes
Traditional flavor, minimal fuss — this is meal prep gold.
Make it vegetarian by omitting sausage and using only vegetable broth.
Leftovers taste even better the next day!
Find it online: https://elladishes.com/red-beans-and-rice-recipe/
