RED BEANS AND RICE
Red beans and rice is a classic comfort dish full of smoky, savory flavor. Made with tender red beans, vegetables, and spices, this hearty one-pot recipe is perfect for family dinners or a budget-friendly meal.
Ingredients
- 1 lb 450g dried red beans, soaked overnight and drained
- 1 tablespoon olive oil
- 1 onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 smoked sausage or andouille sausage sliced
- 6 cups chicken or vegetable broth
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper optional
- Salt and black pepper to taste
- 3 cups cooked white rice
- Fresh parsley or green onions chopped (for garnish)
Instructions
- Sauté Vegetables & Sausage: Heat olive oil in a large pot. Add onion, bell pepper, celery, and garlic. Cook until softened. Stir in sausage.
- Add Beans & Broth: Add soaked beans, broth, bay leaves, thyme, paprika, cayenne, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat and simmer uncovered for 1–1.5 hours, stirring occasionally, until beans are tender and creamy. Add water if needed.
- Serve: Remove bay leaves. Serve beans over rice and garnish with parsley or green onions.
Notes
- Make Ahead: Red beans can be cooked a day in advance; flavors deepen overnight.
- Flavor Variations: Use ham hock, bacon, or smoked turkey for extra smoky depth.
- Serving Suggestions: Pair with cornbread or a simple green salad.
- Storage Tips: Store leftovers in the fridge up to 4 days or freeze for up to 2 months.