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Red Beans and Rice
Flavorful red beans and rice combine tender, flavorful beans served with rice and smoky Andouille sausage. Easy to make, it takes just 25 minutes of prep time.
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There’s a reason red beans and rice are a classic Creole dish. Tender, flavorful beans are served with rice and smoky Andouille sausage.
MORE RECIPES: White Bean Chili | Mexican Beef and Rice Casserole | Dirty Rice
Red Beans and Rice
Red beans and rice have been filling bellies for centuries. A foolproof weeknight dinner recipe, it’s hearty, it’s flavorful, it’s simple, and it’s budget-friendly. Plus it feeds a crowd!
Flavorful, southern comfort food, red beans and rice takes just 25 minutes of prep time. Easy to make, the red beans can be even made ahead of time without the rice and frozen.
Packed with fiber, protein, and vegetables, this lip-smacking dish is a meal all on its own. But it can be served with cornbread, a side of collard or mustard greens, green beans, or corn on the cob. Try it with brown rice for even more fiber.
Red Beans and Rice Ingredients
- Beans - dry kidney beans
- Sausage - smoked sausage
- Sausage - Andouille sausage
- Pepper - green bell pepper
- Onion - sweet onion
- Celery
- Chicken stock - low sodium
- Thyme - dried
- Oregano - dried
- Creole seasoning
- Bay leaves
- Rice - long grain rice
- Water
- Green onions and parsley - for garnish
Andouille sausage can be quite spicy. Cutting it up in smaller chunks makes it less overpowering and easier for kids to manage. For even less heat, eliminate the Andouille and just use smoked sausage. Another option for a milder sausage is to use turkey sausage.
Whatever sausage you use: Andouille or smoked beef or pork sausage, the beans get so much flavor from it. The sausage is caramelized before adding the veggies and beans, then all is simmered together so that the beans soak up all the smoky flavors.
When cooking the rice, add about 3 tablespoons of salted butter to give it a little something extra. The butter also keeps the rice from sticking. Serve the beans with a scoop of rice and garnish with sliced green onions and parsley.
How to Make Red Beans and Rice
FIRST STEP: Ensure your red beans have been soaking in water all night.
SECOND STEP: In a large cast-iron pot or dutch oven brown the sliced and chopped sausage until there is a little color (caramelizing).
THIRD STEP: Add the diced onions, bell pepper, and celery and cook for a few minutes until soft.
FOURTH STEP: Add the beans, chicken stock, thyme, oregano, creole seasoning, and bay leaves.
FIFTH STEP: Stir and bring to a boil. At that point turn down the heat and let it simmer on low for about 3 hours. Stir occasionally.
SIXTH STEP: After 3 hours check the done-ness of the beans. Smash some on the side of the pot, it will help thicken the juices. Remove the bay leaves.
SEVENTH STEP: Take the rice and wash. Drain the water and add to a pot. Add 3-½ Cups water and cover. Once the rice comes to a boil turn down the heat to a low simmer and cook for 15 minutes. Do not remove the lid during this time.
EIGHTH STEP: Garnish the red beans with green onion and parsley and serve on top of the rice.
Do I have to soak the beans overnight?
If you don’t soak the beans overnight, you can still cook them, but they will take longer.
How long will it take the beans to cook?
This depends on how high you set your burner to cook the beans. A slow simmer allows the flavors to develop longer, but the level determines how quickly the beans will cook.
How do I get the beans to thicken?
When ready to serve, take about a cup of the softened beans and smash them using a wooden spoon against the side of the pot. This makes the broth thick and creamy. It will also thicken more as it cools.
How to Store Red Beans and Rice
IN THE FRIDGE: Once the beans have cooled completely they can be stored in the refrigerator in an airtight container for 4-5 days.
IN THE FREEZER: This red bean recipe freezes well for 3 months (without the rice). Defrost as usual and cook some new rice. Heat the beans and enjoy.
Red Beans and Rice
Flavorful red beans and rice combine tender, flavorful beans served with rice and smoky Andouille sausage. Easy to make, it takes just 25 minutes of prep time.
Prep Time 25 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 40 minutes
Ingredients
- 1 lb of Dry Kidney Beans (soaked overnight)
- 2 Links of Smoked Sausage, sliced
- 2 Links of Andouille Sausage, chopped
- 1 Green Bell Pepper, diced
- 1 Large Sweet Onion (or 2 small), diced
- 2 Celery Ribs, diced
- 6 cups Low Sodium Chicken Stock
- 1 tsp thyme, dried
- 1 tsp Oregano, dried
- 1 tbsp Creole Seasoning
- 3 Large Bay Leaves
- 3 cups Long Grain Rice
- 3½ cups water
- Chopped Green Onions and Parsley for garnish
Instructions
- Ensure your red beans have been soaking in water all night.
- In a large cast-iron pot or dutch oven brown the sliced and chopped sausage until there is a little color (caramelizing).
- Add the diced onions, bell pepper, and celery and cook for a few minutes until soft.
- Add the beans, chicken stock, thyme, oregano, creole seasoning, and bay leaves.
- Stir and bring to a boil. At that point turn down the heat and let it simmer on low for about 3 hours. Stir occasionally.
- After 3 hours check the done-ness of the beans. Smash some on the side of the pot, it will help thicken the juices. Remove the bay leaves.
- Take the rice and wash. Drain the water and add to a pot. Add 3-½ Cups water and cover. Once the rice comes to a boil turn down the heat to a low simmer and cook for 15 minutes. Do not remove the lid during this time.
- Garnish the red beans with green onion and parsley and serve on top of the rice.
Nutrition
Calories: 3227kcal | Carbohydrates: 600g | Protein: 124g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1051mg | Potassium: 4645mg | Fiber: 48g | Sugar: 24g | Vitamin A: 2768IU | Vitamin C: 125mg | Calcium: 502mg | Iron: 25mg
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