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Red Beans and Rice Recipe

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A hearty and flavorful Southern classic, Red Beans and Rice combines smoky andouille sausage with tender red beans simmered in a rich, spiced broth served over fluffy basmati rice. This comforting dish is perfect for a satisfying weeknight meal or a cozy weekend dinner.

Ingredients

Main Ingredients

  • 1 cup basmati rice
  • 1 tablespoon vegetable oil
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 medium sweet onion, diced
  • 1 green bell pepper, diced
  • 2 celery ribs, diced
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons Cajun seasoning (salt-free)
  • 3 (15-ounce) cans small red beans or kidney beans, drained and rinsed
  • 3 cups chicken stock
  • 1 teaspoon hot sauce
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  1. Cook the rice: In a large saucepan with 2 cups of water, cook the basmati rice according to package instructions until tender. Once done, set aside to keep warm.
  2. Brown the sausage: Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add the sliced andouille sausage in batches, cooking and stirring frequently until lightly browned, about 3-4 minutes. Remove and set aside.
  3. Sauté the vegetables: In the same pot, add diced onion, green bell pepper, and celery. Cook, stirring occasionally, until the vegetables are tender and fragrant, approximately 3-4 minutes.
  4. Add tomato paste and spices: Stir in the tomato paste, minced garlic, and Cajun seasoning. Cook for about 1 minute until the mixture becomes fragrant, stirring constantly to prevent sticking.
  5. Combine beans, stock, and sausage: Add the drained red beans, chicken stock, hot sauce, bay leaf, and browned sausage back into the pot. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil.
  6. Simmer the mixture: Once boiling, cover the pot, reduce the heat to low, and let it simmer gently for 15 minutes. Then uncover and continue simmering for an additional 15 minutes to thicken the stew and meld flavors.
  7. Mash the beans (optional): Using a wooden spoon, gently mash some of the beans in the pot to thicken the sauce slightly if desired. Taste and adjust seasoning with salt and pepper as needed.
  8. Serve: Spoon the cooked rice onto plates and ladle the red beans and sausage mixture over the top. Garnish with chopped fresh parsley before serving for a burst of color and freshness.

Notes

  • For a vegetarian version, omit the sausage and use vegetable broth instead of chicken stock.
  • Adjust the hot sauce to your preferred spice level or omit if sensitive to heat.
  • Leftovers can be refrigerated for up to 3 days and taste even better the next day after the flavors meld.
  • If you prefer a thicker stew, mash more beans before serving.
  • Serve with crusty bread or cornbread for a complete meal.

Find it online: https://dishcooks.com/red-beans-and-rice-recipe/