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red beans and rice

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

These Louisiana-style red Beans and Rice combine red beans, andouille sausage, the holy trinity of Louisiana cooking, and a perfect blend of Cajun spices. All simmered low and slow and served over long-grain white rice. This flavor-packed dish is one of our favorite meals. The holy trinity refers to onions, celery, and bell pepper.

yield 6 serving(s)
prep time 15 Min
cook time 2 Hr 10 Min
method Stove Top

Ingredients For red beans and rice

  • 1 lb
    dried red beans (or kidney beans)
  • 1 1/2 Tbsp
    vegetable oil (or lard)
  • 10 oz
    andouille sausage sliced in half inch rounds
  • 1 md
    yellow onion chopped
  • 2
    ribs celery chopped
  • 1 md
    green bell pepper chopped
  • 3 clove
    garlic minced
  • 2 tsp
    dried parsley
  • 1 tsp
    dried thyme
  • 1 tsp
    dried oregano
  • 1 tsp
    paprika
  • 1 tsp
    cajun seasoning
  • 1/2 tsp
    freshly ground black pepper
  • 1/2 tsp
    ground cayenne pepper (more or less to taste)
  • 2
    bay leaves
  • 4 c
    low-sodium chicken broth
  • 3 c
    cooked rice for serving
  • hot sauce (optional)

How To Make red beans and rice

  • 1
    The night before you cook the ham and beans, rinse the beans, and sort through them, removing any pebbles. Add the beans to a large pot, cover them by 2 inches with cold water, and soak covered overnight in the refrigerator. Drain the beans in a colander in the sink and rinse.
  • 2
    Heat 1 tablespoon vegetable oil in a Dutch oven or heavy pot over medium heat. Add the andouille sausage and cook until brown on both sides. Remove the sausage with a slotted spoon.
  • 3
    Heat the remaining vegetable oil if needed. Add the onion, celery, and green bell pepper. Cook over medium low heat until the onion and celery are soft.
  • 4
    Reduce the heat to low and add the garlic, parsley, thyme, oregano, paprika, Cajun seasoning, black pepper, and cayenne pepper. Cook for 1 minute while stirring.
  • 5
    Add the beans, bay leaves, and chicken broth to the pot. Bring the mixture to a boil and then reduce to a simmer. Simmer for 1-1 1/2 hours.
  • 6
    Add the sausage and continue simmering for about 30-40 minutes or until the beans begin to break down and become mashable. Fish the bay leaves out of the pot. Using the back of a spoon mash some of the beans to thicken the mixture or remove a few cups of beans and veggies and puree them with an immersion blender.
  • 7
    While the red beans are simmering cook the rice. Serve the red beans in a bowl topped with a healthy serving of rice and fresh chopped parsley.
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