Description
Classic Red Beans and Rice is a hearty and comforting Southern dish featuring tender red beans simmered with aromatic spices and smoked sausage, served over fluffy long-grain white rice. This nutritious and budget-friendly meal is perfect for weeknights or feeding a crowd, offering rich flavors and a satisfying texture.
Ingredients
Scale
Beans and Main Ingredients
- 1 pound dried red beans, rinsed and soaked overnight
- 4 cups chicken or vegetable broth
- 4 cups water (if needed during cooking)
Vegetables (Holy Trinity)
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
Meat (Optional)
- 12 ounces smoked sausage or andouille sausage, sliced
Herbs and Spices
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon paprika
- Salt and black pepper to taste
Rice
- 2 cups long-grain white rice
- Water or broth for cooking rice, as per package instructions
Instructions
- Prepare the Beans: Rinse the red beans thoroughly and soak them overnight or for at least 6 hours. This reduces cooking time and ensures even tenderness.
- Cook the Holy Trinity: In a large pot, heat a bit of oil and sauté the chopped onion, celery, and bell pepper until fragrant and softened, creating a flavorful base.
- Brown the Sausage: Add the sliced smoked sausage or andouille to the pot and cook until browned, releasing smoky oils that deepen the flavor.
- Add Beans and Broth: Drain the soaked beans and add them to the pot along with minced garlic, bay leaves, thyme, cayenne pepper, paprika, salt, black pepper, and broth. Stir well and bring the mixture to a simmer.
- Simmer Low and Slow: Reduce the heat, cover the pot, and simmer gently for 1.5 to 2 hours, stirring occasionally until the beans are tender and the mixture thickens into a creamy stew. Add water if needed to keep beans covered.
- Cook the Rice: While the beans simmer, cook the long-grain white rice according to package instructions, ensuring it remains light and fluffy.
- Final Seasoning and Serve: Adjust salt, black pepper, and cayenne pepper to taste. Spoon the hearty red beans over warm rice and serve garnished with chopped green onions, parsley, or hot sauce if desired.
Notes
- Soak the beans overnight to reduce cooking time and improve creaminess.
- Use the Holy Trinity vegetables (onion, celery, bell pepper) for authentic Southern flavor.
- Simmer the beans slowly to allow flavors to meld and beans to soften thoroughly.
- Adjust cayenne pepper gradually to manage the heat level.
- Season with salt later in the cooking process to avoid toughening the beans.
- Prep Time: 12 hours (including soaking time)
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Southern, Creole
Nutrition
- Serving Size: 1 cup red beans with 1/3 cup rice
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 18 g
- Cholesterol: 25 mg
Keywords: Red Beans and Rice, Southern Recipe, Creole Food, Comfort Food, Gluten Free, Vegetarian Option
