Red Beans and Rice: A Hearty 30-Minute Meal

Hey there! Are you looking for a delicious and hearty meal that’s quick to prepare? Look no further! Today, I’m excited to share with you my Red Beans and Rice recipe, a classic dish that’s perfect for a fast and flavorful dinner. This meal is a staple in many Southern households, and I just know you’ll love it as much as I do. Plus, it’s ready in just 30 minutes, making it ideal for those busy weeknights when you need a quick family dinner solution.

Why You’ll Love This Recipe

• Prepared in under 30 minutes, perfect for 30-minute meals.
• Packed with protein and fiber, making it a nutritious choice for the whole family.
• Flavorful and comforting, it’s one of those feel-good meals that everyone will ask for again and again.
• Customizable to suit your spice preferences, whether you like it mild or with a kick.
• Great for meal prep or as part of your week long dinner ideas.

Ingredients

Here’s what you’ll need for this Best Red Beans And Rice recipe:

• 1 pound dry red beans
• 2 tablespoons olive oil
• 12 to 14 ounces andouille sausage (cut into 1/4-inch slices)
• 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 red pepper (or to taste)
• freshly ground black pepper (to taste)
• 6 to 7 cups low sodium vegetable broth (you can also use 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 rice or white rice (cooked according to the directions on the package)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s dive into how to make this Red Beans And Rice Recipe step by step:

1. Soak the beans. Put the dry beans in a large soup pot or a large bowl; cover in water and soak for 8 hours or overnight. Water should come up about 2 inches over the beans.
2. Brown the andouille sausages. When ready to cook, heat 2 tablespoons olive oil in a large Dutch oven or a heavy pot over medium heat. Add the sausage slices to the heated oil and cook until browned on both sides. Stir frequently. Remove the browned sausages from the pot and set them aside.
3. Sauté the vegetables. Add butter to the pot and let it melt. Stir in the onions and cook over medium heat for 3 minutes or until starting to soften. Add celery and bell peppers; continue to cook for 4 minutes. Add a little more butter if needed. Stir in garlic and cook for 15 seconds.
4. Stir in the seasonings and broth. Add salt, oregano, thyme, paprika, cayenne, and black pepper; continue to cook for 1 more minute. Pour in the vegetable broth and stir, scraping up all the browned bits from the bottom of the pot.
5. Add the beans and sausage. Drain the soaked beans and rinse; add the beans to the pot and stir in the browned andouille sausage.
6. Simmer. Add the bay leaves, increase the heat to high, and bring the mixture to a boil. Reduce heat to low; cover and simmer for 1-½ to 2 hours or until beans are soft and tender. Start checking for doneness around the 1-½ hour mark by mashing or squeezing the beans between your fingers. The skin should be a bit resistant to pressure, but the interior should be the consistency and appearance of a baked potato.
7. Mash the beans. When the beans are cooked through, remove the bay leaves from the pot and discard them. Remove 1 cup of beans to a bowl; mash the beans with the back of a fork, and then return them to the pot and stir until blended.
8. Adjust. If the mixture is too thick, add up to 1 cup of water or broth. Taste the mixture for salt, pepper, and seasonings, and adjust accordingly.
9. Finish and serve. Stir in the parsley and green onions, and cook for an additional 5 minutes. Remove the beans from the heat and serve them over cooked rice.

Pro Tips for Making the Recipe

Here are some tips to ensure your Red Beans and Rice turns out perfectly:

• Use long-grain rice for the fluffiest results.
• Don’t skip the step of browning the sausage—it adds tons of flavor.
• Adjust the level of heat to your liking with the cayenne pepper.
• For a creamier texture, mash more beans or add a little roux.

How to Serve

Red Beans and Rice is a complete meal on its own, but it’s also wonderful with some crusty bread or biscuits on the side. If you’re looking for more ideas, try serving it with:

• A side of Homemade Cheesy Breadsticks for a fun twist.
• Cheddar Bay Biscuits for a buttery, cheesy complement.
• Soft Pretzel Bites for a satisfying crunch.

Make Ahead and Storage

This recipe is perfect for meal prep! You can make it ahead and store it in the fridge for up to 5 days or freeze it for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through. If it thickens too much during storage, just add a splash of water or broth to thin it out.

There you have it, folks! A delicious, hearty Red Beans and Rice recipe that’s perfect for a quick family dinner or as part of your weeknight dinner ideas. It’s a true comfort food classic that’s sure to become a staple in your kitchen. Happy cooking!