Description
Hearty Louisiana red beans and rice bring soulful southern comfort to your dinner table, celebrating New Orleans’ rich culinary heritage. Spicy andouille sausage and creamy beans meld perfectly with fragrant rice, offering you a classic one-pot meal that nourishes both body and spirit.
Ingredients
Scale
Main Protein Ingredients:
- 1 pound dry red beans
- 12 to 14 ounces andouille sausage
Vegetables and Aromatics:
- 1 large yellow onion
- 2 celery ribs
- 1 small red bell pepper
- 1 small green bell pepper
- 6 cloves garlic
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh green onions
Spices, Herbs, and Liquids:
- 2 tablespoons olive oil
- ½ tablespoon butter
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ⅛ teaspoon ground cayenne red pepper
- Freshly ground black pepper
- 6 to 7 cups low sodium vegetable broth
- 2 bay leaves
- 1½ cups long grain brown rice or white rice
Instructions
- Prepare dry beans by submerging in water, ensuring liquid covers beans by 2 inches, and let soak for 8 hours or overnight.
- Heat olive oil in a heavy pot over medium temperature, then sauté sausage slices until golden brown on both sides.
- Remove browned sausages and set aside, then melt butter in the same pot.
- Sauté onions for 3 minutes until softened, then incorporate celery and bell peppers, cooking for an additional 4 minutes.
- Add garlic and cook briefly, then sprinkle in oregano, thyme, paprika, cayenne, salt, and black pepper.
- Pour vegetable broth into the pot, scraping up caramelized bits from the bottom.
- Drain and rinse soaked beans, then add to the pot along with previously browned andouille sausage.
- Introduce bay leaves and bring mixture to a rolling boil over high heat.
- Reduce heat to low, cover, and simmer for 1½ to 2 hours until beans reach a tender consistency.
- Test bean doneness by gently mashing; beans should have a soft interior similar to a baked potato.
- Discard bay leaves after cooking.
- Extract 1 cup of beans and mash with a fork, then reintegrate into the pot to create a creamy texture.
- Adjust liquid consistency by adding water if mixture appears too thick.
- Fine-tune seasoning to taste.
- Stir in fresh parsley and green onions, cooking for 5 more minutes.
- Remove from heat and serve over prepared rice.
- Optional flavor enhancement: Add a splash of vinegar or lemon juice to brighten the dish.
- Protein variation: Substitute andouille sausage with ham, ham hocks, homemade pork sausages, or smoked turkey.
- For canned beans: Skip soaking step and reduce cooking time to approximately 30 minutes.
- Store leftovers in airtight containers in the refrigerator for up to one week, keeping beans and rice separate.
Notes
- Soak beans thoroughly to ensure even cooking and reduce digestive discomfort, allowing water to cover beans by 2 inches for optimal hydration.
- Browning sausage first creates a rich flavor foundation, developing deep caramelized notes that infuse the entire dish with complexity.
- Mash a portion of beans to create natural thickening, transforming the texture from soupy to creamy without adding extra ingredients.
- Adjust liquid consistency carefully, adding water gradually to prevent over-watering and maintain the authentic Louisiana-style bean texture.
- Prep Time: 8 hours
- Cook Time: 2 hours
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 6
- Calories: 383 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 35 mg