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A close-up overhead shot of a pot of red beans and rice with andouille sausage.

Red Beans And Rice Recipe

A hearty and flavorful Louisiana-inspired dish made with red beans, andouille sausage, and aromatic vegetables, served over rice.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine Cajun/Creole
Servings 6 servings
Calories 450 kcal

Ingredients
  

  • 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 ribs celery 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 or chicken broth
  • 2 bay leaves
  • ½ cup fresh parsley chopped, plus more for garnish
  • ¼ cup fresh green onions chopped, plus more for garnish
  • 1½ cups long grain brown rice or white rice cooked according to the directions on the package

Instructions
 

  • Soak the beans overnight. Drain and rinse before cooking.
  • Brown the andouille sausages in olive oil, then set aside.
  • Sauté onions, celery, and bell peppers in butter until tender. Add garlic and cook briefly.
  • Add seasonings and broth, scraping up browned bits. Stir in beans and sausage.
  • Simmer with bay leaves for 1-2 hours until beans are tender. Mash some beans for thickness.
  • Stir in parsley and green onions. Adjust seasoning and serve over cooked rice.

Notes

For better texture, soak beans overnight before cooking.

Nutrition

Calories: 450kcalCarbohydrates: 55gProtein: 25gFat: 20gSodium: 800mg
Keyword red beans
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