Description

This classic Red Beans and Rice recipe is a hearty, flavorful dish featuring tender red beans slow-simmered with smoky andouille sausage, aromatic vegetables, and a blend of spices. Served over fluffy long grain brown or white rice, it’s a comforting, protein-packed meal perfect for family dinners or gatherings.

Ingredients

Scale

Beans and Sausage

1 pound dry red beans
12 to 14 ounces andouille sausage, cut into 1/4-inch slices

Vegetables and Aromatics

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

Spices and Seasonings

1 teaspoon salt or to taste
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/8 teaspoon ground cayenne red pepper or to taste
Freshly ground black pepper to taste
2 bay leaves

Liquids and Fats

2 tablespoons olive oil
1/2 tablespoon butter
6 to 7 cups low sodium vegetable broth or chicken broth

Fresh Herbs and Garnish

1/2 cup chopped fresh parsley plus more for garnish
1/4 cup chopped fresh green onions plus more for garnish

Rice

1 1/2 cups long grain brown rice or white rice, cooked according to package directions

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Instructions

Soak the beans: Place the dry red beans in a large soup pot or bowl and cover them with water, ensuring the water level is about 2 inches above the beans. Soak for 8 hours or overnight to soften and reduce cooking time.
Brown the andouille sausage: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium heat. Add the sliced andouille sausage and cook, stirring frequently, until browned on both sides. Remove the sausage and set aside.
Sauté the vegetables: Add butter to the pot and let it melt. Add diced onion and cook over medium heat for 3 minutes until beginning to soften. Stir in diced celery and bell peppers, cooking for 4 more minutes. If needed, add a bit more butter. Finally, add minced garlic and cook for 15 seconds until fragrant.
Stir in seasonings and broth: Mix in salt, oregano, thyme, paprika, cayenne pepper, and black pepper. Cook for 1 minute to let the spices bloom. Pour in the vegetable broth, scraping up any browned bits from the bottom for extra flavor.
Add beans and sausage: Drain and rinse the soaked beans, then add them to the pot along with the browned andouille sausage. Stir to combine.
Simmer: Add bay leaves, bring the mixture to a boil over high heat, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beans are tender but still hold shape like a baked potato interior.
Mash the beans: Remove bay leaves and discard. Scoop out one cup of beans, mash them with a fork, and stir back into the pot to thicken and blend the mixture.
Adjust consistency and seasoning: If too thick, add up to 1 cup of water or broth. Taste and adjust salt, pepper, and spices as needed.
Finish and serve: Stir in chopped fresh parsley and green onions. Cook for an additional 5 minutes to incorporate flavors. Serve the red beans over cooked rice, garnished with extra parsley and green onions if desired.

Notes

Clean the beans before soaking by removing any debris such as pebbles or dirt and rinsing thoroughly.
To boost flavor, add a splash of vinegar or lemon juice just before serving if the dish tastes flat without increasing salt or spice.
Andouille sausage can be substituted with ham, ham hocks, homemade pork sausages, or smoked turkey depending on availability and preference.
If using canned beans, omit soaking and reduce simmering time to about 30 minutes since canned beans are already cooked.
Store leftover bean mixture separately from rice in airtight containers in the refrigerator for up to one week.