Red Beans and Rice Recipe: Hearty and Soulful
Hearty Red Beans and Rice with smoky sausage.
Ingredients
- 1 lb dried red kidney beans or 3 (15 oz cans)
- 1 tbsp vegetable oil
- 1 lb andouille sausage sliced
- 1 large yellow onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp cayenne pepper optional
- 2 bay leaves
- 6 cups chicken broth
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 cups long-grain white rice
- 4 cups water
- Optional: Parsley green onions
- Suggested Pairings: Cornbread sweet tea
Instructions
- Soak dried beans overnight; drain.
- Heat oil; brown sausage for 5-7 minutes. Set aside. Cook onion, pepper, celery, and garlic for 5-6 minutes.
- Add spices, beans, and broth; simmer for 1.5-2 hours (30 minutes for canned).
- Mash some beans; add sausage and simmer for 10 minutes.
- Cook rice in 4 cups of water for 15-20 minutes.
- Serve beans over rice in white ceramic bowls with parsley; pair with cornbread and tea.
Notes
- Use canned beans for quicker prep.
- Store in the fridge for 3-4 days; freeze beans for 2 months.
- Try a vegetarian variation.
- Pair with collard greens.