Red Beans and Rice

Authentic slow-cooked New Orleans style red beans and rice with andouille sausage, the holy trinity of Louisiana cooking, and the perfect blend of spices.

Course dinner, main meal pork

Cuisine Creole/Cajun

Keyword easy red beans and rice recipe, how do you make red beans and rice, how to make red beans and rice, red beans and rice recipe, what goes with red beans and rice, what to serve with red beans and rice

Prep Time 15

Cook Time 2 10

Bean Soaking Time 8

Total Time 2 25

Servings servings

Calories 586kcal

Author Beth Pierce

Ingredients

1 lb dried red beans or kidney beans
1½ tablespoons vegetable oil or lard
10 ounces andouille sausage sliced in half inch rounds
1 medium yellow onion chopped
2 ribs celery chopped
1 medium green bell pepper chopped
3 cloves garlic minced
2 teaspoons dried parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon Cajun seasoning
½ teaspoon freshly ground black pepper
½ teaspooon ground cayenne pepper more or less to taste
2 bay leaves
4 cups low-sodium chicken broth
3 cups cooked rice for serving
hot sauce optional

Instructions

The night before you cook the ham and beans, rinse the beans, and sort through them, removing any pebbles. Add the beans to a large pot, cover them by 2 inches with cold water, and soak covered overnight in the refrigerator. Drain the beans in a colander in the sink and rinse.
Heat 1 tablespoon vegetable oil in a Dutch oven or heavy pot over medium heat. Add the andouille sausage and cook until brown on both sides. Remove the sausage with a slotted spoon.
Heat the remaining vegetable oil if needed. Add the onion, celery, and green bell pepper. Cook over medium low heat until the onion and celery are soft.
Reduce the heat to low and add the garlic, parsley, thyme, oregano, paprika, Cajun seasoning, black pepper, and cayenne pepper. Cook for 1 minute while stirring.
Add the beans, bay leaves, and chicken broth to the pot. Bring the mixture to a boil and then reduce to a simmer. Simmer for 1-1 1/2 hours.
Add the sausage and continue simmering for about 30-40 minutes or until the beans begin to break down and become mashable. Fish the bay leaves out of the pot. Using the back of a spoon mash some of the beans to thicken the mixture or remove a few cups of beans and veggies and puree them with an immersion blender.
While the red beans are simmering cook the rice. Serve the red beans in a bowl topped with a healthy serving of rice and fresh chopped parsley.

Notes

If you forget to soak your beans, use the quick soak method. First, rinse them and pick through the beans, ensuring there are no foreign materials. Add the beans, water, and a little salt to a large pot over medium-high heat on the stovetop. Then, bring it to a boil for a few minutes. Cover the pot and let them sit until tender. This usually takes around 1-2 hours. Drain the softened beans.
For a quicker dish, substitute 3 (15-ounce) cans of red beans or kidney beans, rinsed and drained. Omit step 1, add the canned beans in step 5, and only simmer for a few minutes before proceeding with step 6. Follow the rest of the steps as instructed.
This recipe is even more delicious on the second day, so consider making it the day before, cool, and place it in an airtight container. Reheat on the stovetop over low heat while preparing the white rice.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat.

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