Red Beans And Rice (Recipe for Printing)
Cajun-style red beans, sausage, and vegetables served over tender brown rice with fresh herbs.
# What You Need:
→ Main Ingredients
01 -
1 pound dry red beans
02 -
2 tablespoons olive oil
03 -
12 to 14 ounces andouille sausage, sliced into 1/4-inch rounds
04 -
1/2 tablespoon butter
→ Vegetables
05 -
1 large yellow onion, diced
06 -
2 celery ribs, diced
07 -
1 small red bell pepper, diced
08 -
1 small green bell pepper, diced
09 -
6 cloves garlic, minced
→ Seasoning and Herbs
10 -
1 teaspoon salt, or to taste
11 -
1 teaspoon dried oregano
12 -
1/2 teaspoon dried thyme
13 -
1/2 teaspoon paprika
14 -
1/8 teaspoon ground cayenne pepper, or to taste
15 -
Freshly ground black pepper, to taste
16 -
6 to 7 cups low sodium vegetable broth
17 -
2 bay leaves
18 -
1/2 cup chopped fresh parsley, plus more for garnish
19 -
1/4 cup chopped fresh green onions, plus more for garnish
→ For Serving
20 -
1 1/2 cups long grain brown rice
# How to Make It:
01 -
Cover red beans with water and soak for 8 hours or overnight; drain and rinse before cooking.
02 -
Heat olive oil in a large pot over medium-high heat. Add andouille sausage slices and cook until golden brown on both sides. Remove sausage and set aside.
03 -
Add butter to the pot. Sauté diced onion, celery, red bell pepper, and green bell pepper until softened, about 5 to 7 minutes. Stir in minced garlic and cook for 15 seconds until fragrant.
04 -
Add salt, dried oregano, thyme, paprika, cayenne pepper, and black pepper. Stir to combine. Pour in vegetable broth, using a wooden spoon to scrape up any browned bits on the bottom of the pot.
05 -
Add drained and rinsed soaked beans and browned sausage back to the pot.
06 -
Add bay leaves. Bring mixture to a boil, then reduce to a gentle simmer. Cover and cook for 1 1/2 to 2 hours, or until beans are tender, stirring occasionally.
07 -
Remove and discard bay leaves. Lightly mash about 1 cup of cooked beans, then stir back into the pot to thicken the mixture.
08 -
Adjust the thickness with additional water or vegetable broth as needed. Taste and adjust salt or seasoning if necessary.
09 -
Stir in chopped parsley and green onions. Cook 5 minutes longer to blend flavors.
10 -
Spoon over cooked brown rice and garnish with additional parsley and green onions if desired.
# Extra Tips:
01 -
Overnight bean soaking reduces cooking time and enhances texture.
02 -
Andouille can be substituted with another smoked sausage or omitted for a vegetarian preparation.
03 -
White rice may be used in place of brown for quicker cooking.