Red Beans And Rice (Printable Version)

Hearty red beans with smoky sausage and vibrant vegetables, served over rice for classic southern comfort.

# Ingredients List:

→ Main Ingredients

01 - 1 pound dry red beans
02 - 2 tablespoons olive oil
03 - 12 to 14 ounces andouille sausage, sliced 1/4 inch thick
04 - 1/2 tablespoon unsalted butter
05 - 1 large yellow onion, diced
06 - 2 celery stalks, diced
07 - 1 small red bell pepper, diced
08 - 1 small green bell pepper, diced
09 - 6 cloves garlic, minced

→ Seasonings

10 - 1 teaspoon salt, or to taste
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon paprika
14 - 1/8 teaspoon ground cayenne pepper, or to taste
15 - Freshly ground black pepper, to taste

→ Liquids

16 - 6 to 7 cups low sodium vegetable broth or chicken broth

→ Add-ins and Garnish

17 - 2 bay leaves
18 - 1/2 cup chopped fresh parsley, plus more for garnish
19 - 1/4 cup chopped fresh green onions, plus more for garnish

→ For Serving

20 - 1 1/2 cups cooked long grain brown rice or white rice

# How to Make It:

01 - Place dry red beans in a large pot or bowl and cover completely with water, ensuring the water level is roughly 2 inches above the beans. Allow to soak for at least 8 hours or overnight.
02 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add sliced andouille sausage and cook, turning frequently, until browned on both sides. Remove sausage from the pot and set aside.
03 - Melt the butter in the pot over medium heat. Add diced onion and cook for 3 minutes, stirring occasionally, until softened. Add diced celery, red bell pepper, and green bell pepper; cook for 4 minutes. Stir in minced garlic and sauté for 15 seconds.
04 - Stir in salt, dried oregano, dried thyme, paprika, cayenne pepper, and black pepper; cook for 1 minute. Pour in vegetable or chicken broth, scraping the bottom of the pot to release any browned bits.
05 - Drain and rinse the soaked beans. Add them to the pot along with the reserved browned andouille sausage. Stir to combine.
06 - Add bay leaves and increase the heat to high. Bring to a boil, then reduce heat to low. Cover and simmer for 1 1/2 to 2 hours, or until beans are tender and creamy.
07 - Start checking for doneness after 1 1/2 hours by squeezing a bean between your fingers; the skin should be somewhat firm but the interior should be creamy, with a texture similar to a baked potato.
08 - Once beans are tender, remove and discard bay leaves. Remove 1 cup of beans from the pot, mash them with a fork, then return to the pot and stir to thicken the mixture.
09 - If the mixture is too thick, add up to 1 cup of water or broth to reach desired consistency. Taste and adjust salt, black pepper, or other seasonings as needed.
10 - Stir in chopped parsley and green onions. Cook for an additional 5 minutes over low heat.
11 - Remove from heat and ladle the bean mixture over cooked rice. Garnish with additional parsley and green onions as desired.

# Extra Tips:

01 - Inspect and rinse dry beans for debris prior to soaking.
02 - A dash of vinegar or lemon juice can enhance the flavor if the dish tastes flat.
03 - Ham, smoked turkey, or homemade pork sausage may be used in place of andouille.
04 - If substituting canned red beans, omit the soaking and reduce simmer time to 30 minutes.
05 - Store beans and rice separately in airtight containers; refrigerate for up to one week.

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