Red Beans and Rice (Printable)
Hearty Southern red beans simmered with smoked sausage and aromatics, finished creamy and served over long-grain rice.
# What You Need:
→ Meats
01 - 10 oz smoked Andouille sausage, sliced into rounds
→ Vegetables & Beans
02 - 2 cups dried red kidney beans, soaked overnight and drained
03 - 1 large yellow onion, finely chopped
04 - 1 bell pepper, chopped
05 - 2 celery stalks, chopped
06 - 4 garlic cloves, minced
07 - 2 bay leaves
08 - 1 teaspoon dried thyme
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon cayenne pepper (optional)
→ Cooking Liquid & Seasonings
11 - 5 cups chicken or vegetable broth
12 - Salt and black pepper to taste
13 - 2 tablespoons olive oil
14 - 2 tablespoons fresh parsley, chopped (for garnish)
→ For Serving
15 - 2 cups long-grain white rice, cooked
16 - 2 spring onions, sliced (optional garnish)
# Steps:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the sliced sausage and cook until nicely browned on all sides, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set aside.
02 - In the same pot with the rendered drippings, add the chopped onion, bell pepper, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for 1 additional minute until fragrant.
03 - Stir in the soaked and drained kidney beans, bay leaves, dried thyme, smoked paprika, and cayenne pepper. Pour in the broth and bring the mixture to a rolling boil.
04 - Reduce the heat to low, cover the pot, and simmer gently for approximately 1 hour, stirring occasionally, until the beans are just tender and cooked through.
05 - Return the browned sausage to the pot. Continue simmering uncovered for 20 to 30 minutes, mashing some of the beans against the side of the pot with the back of a spoon to thicken the liquid into a creamy sauce. Season generously with salt and black pepper to taste.
06 - Remove and discard the bay leaves. Ladle the hot red beans and sausage over cooked white rice. Garnish with chopped fresh parsley and sliced spring onions if desired. Serve with hot sauce on the side.
# Expert Advice:
01 -
- It fills your whole house with a smoky, deeply savory aroma that makes everyone wander into the kitchen asking when dinner is ready.
- The way the beans break down and create their own rich gravy means you never need a thickener or a roux.
02 -
- Soaking the beans overnight is essential, because undercooked kidney beans can actually be harmful and will never reach that creamy texture you are after.
- Mashing the beans against the pot is the whole trick to getting that thick, stew like consistency without adding flour or cornstarch.
03 -
- If the beans seem too soupy at the end, just let the pot simmer uncovered a few minutes longer and mash a few more beans.
- The dish thickens considerably as it cools, so pull it off the heat when it looks slightly looser than you want it.