Classic Red Beans & Rice – Hearty, Flavorful & Easy!
A comforting one-pot dish featuring tender red beans simmered with aromatic spices, diced vegetables, and halal chicken sausage, served over fluffy white rice. A perfect blend of flavor and simplicity.
Ingredients
- 1 cup dried red beans, soaked overnight
- 4 cups water
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 cup fully cooked chicken sausage, sliced
- 3 cups cooked white rice
- Green onions, for garnish
Instructions
- Drain and rinse the soaked red beans under cold water.
- In a large pot, add beans and 4 cups water. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
- Heat olive oil in a skillet. Sauté diced onion and bell pepper for 5-7 minutes until softened.
- Add minced garlic and cook 1-2 minutes.
- Mix in smoked paprika, thyme, cayenne pepper, black pepper, and salt.
- Once beans are tender, add the vegetable mixture and sliced chicken sausage to the pot. Simmer 10-15 minutes to blend flavors.
- Prepare white rice according to package instructions, fluffing with a fork before serving.
- Spoon red beans over rice and garnish with green onions.
Notes
Soak beans overnight for reduced cooking time and improved texture.
Add a bay leaf during simmering for extra depth of flavor.
Adjust cayenne pepper for desired heat level.
If using raw chicken sausage, cook it thoroughly before adding to beans.
Store leftovers in airtight containers for up to 4 days or freeze for 3 months.
Add a bay leaf during simmering for extra depth of flavor.
Adjust cayenne pepper for desired heat level.
If using raw chicken sausage, cook it thoroughly before adding to beans.
Store leftovers in airtight containers for up to 4 days or freeze for 3 months.