Classic Red Beans and Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound dry red beans
02 -
2 tablespoons olive oil
03 -
12-14 ounces andouille sausage, cut into ¼-inch slices
04 -
½ tablespoon butter
05 -
1 large yellow onion, diced
06 -
2 celery ribs, diced
07 -
1 small red bell pepper, diced
08 -
1 small green bell pepper, diced
09 -
6 cloves garlic, minced
10 -
1 teaspoon salt, or to taste
11 -
1 teaspoon dried oregano
12 -
½ teaspoon dried thyme
13 -
½ teaspoon paprika
14 -
⅛ teaspoon ground cayenne red pepper, or to taste
15 -
Freshly ground black pepper, to taste
16 -
6-7 cups low sodium vegetable broth
17 -
2 bay leaves
18 -
½ cup chopped fresh parsley, plus more for garnish
19 -
¼ cup chopped fresh green onions, plus more for garnish
20 -
1½ cups long grain brown rice or white rice, cooked according to package
# Instructions:
01 -
Place dry beans in large pot or bowl, cover with water about 2 inches above beans. Soak 8 hours or overnight.
02 -
Heat olive oil in Dutch oven over medium heat. Cook sausage slices until browned on both sides. Remove and set aside.
03 -
Add butter to pot. Cook onions 3 minutes, add celery and bell peppers and cook 4 more minutes. Add garlic and cook 15 seconds.
04 -
Add salt, oregano, thyme, paprika, cayenne, and black pepper. Cook 1 minute more.
05 -
Add broth, drained beans, sausage, and bay leaves. Bring to boil, then reduce heat to low.
06 -
Cover and simmer 1½-2 hours until beans are soft and tender. Remove bay leaves.
07 -
Remove 1 cup beans, mash with fork, return to pot and stir. Add water if too thick. Adjust seasonings.
08 -
Stir in parsley and green onions, cook 5 more minutes. Serve over cooked rice.
# Notes:
01 -
Check dry beans for debris before soaking
02 -
Can substitute canned beans (2 15-oz cans) for shorter cooking time
03 -
Can use other proteins like ham, smoked turkey instead of sausage
04 -
Store leftovers separately from rice for up to one week