Description
Red Beans and Rice is a classic Southern comfort dish featuring smoky Andouille sausage, tender red kidney beans, and aromatic vegetables simmered together with spices. Served over fluffy white rice, this hearty meal offers rich flavors and a creamy texture that warms the soul, perfect for an easy weeknight dinner or meal prep.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Spices
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional)
- 1 bay leaf
- ½ teaspoon black pepper
- Salt to taste
Main Ingredients
- 12 oz Andouille sausage, sliced
- 2 cans (15 oz each) red kidney beans, drained and rinsed
- 3 cups low-sodium chicken broth
- 1 teaspoon hot sauce (optional)
- 3 cups cooked white rice
Garnish
- Chopped green onions
- Chopped parsley
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, bell pepper, and celery. Sauté for 5–7 minutes until the vegetables soften and become fragrant.
- Add Spices and Garlic: Stir in minced garlic, smoked paprika, dried thyme, dried oregano, cayenne pepper (if using), bay leaf, black pepper, and a pinch of salt. Cook for 1 minute to release the aromas of the spices.
- Cook Sausage: Add the sliced Andouille sausage to the pot and cook for 3–4 minutes, stirring occasionally, until the sausage is lightly browned and its flavors are released.
- Add Beans and Broth: Stir in the drained and rinsed red kidney beans and pour in the chicken broth. Bring the mixture to a boil over medium-high heat.
- Simmer: Reduce the heat to low and let the beans simmer uncovered for 25–30 minutes, stirring occasionally. This allows the flavors to deepen and the liquid to slightly thicken.
- Mash Beans for Creaminess: Use a spoon or potato masher to mash some of the beans against the side of the pot. This creates a creamier texture throughout the dish.
- Season and Serve: Add hot sauce if desired and adjust the seasoning with salt and pepper to taste. Remove the bay leaf before serving.
- Serve: Spoon the red beans mixture generously over cooked white rice. Garnish with chopped green onions and parsley for freshness and color.
Notes
- For a vegetarian version, omit the sausage and substitute chicken broth with vegetable broth.
- This dish tastes even better the next day, making it perfect for meal prep and leftovers.
