Red Beans & Rice
A hearty and comforting Southern dish featuring creamy red beans, perfectly cooked rice, and a medley of spices, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 pound red kidney beans (dried, soaked overnight)
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 piece smoked sausage (Andouille or kielbasa), sliced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 6 cups chicken or vegetable broth
- 1 cup long-grain white rice
- 2 green onions chopped (for garnish)
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Start by rinsing your soaked red kidney beans under cold water. Make sure to pick through them and remove any debris. Then, set them aside.
Sautéing Vegetables
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion, green bell pepper, and celery. Cook for about 5-7 minutes, stirring occasionally, until they start to soften and become fragrant.
Adding Garlic and Sausage
- Stir in the minced garlic and cook for an additional minute until it's aromatic. Next, add the sliced smoked sausage. Sauté for about 5 minutes until the sausage is lightly browned.
Seasoning
- Sprinkle in the dried thyme, smoked paprika, cayenne pepper, salt, and black pepper. You can adjust the cayenne pepper according to your heat preference. Stir well to combine all the flavors.
Cooking Beans
- Add the soaked kidney beans to the pot along with the bay leaf and chicken or vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it cook for about 1 hour, stirring occasionally.
Cooking Rice
- After the beans have simmered for 1 hour, add the long-grain white rice to the pot. If needed, add more broth or water to keep the mixture soupy. Cover again and simmer for an additional 30 minutes, or until the beans and rice are tender.
Final Touches
- Once cooked, discard the bay leaf. Adjust seasoning with extra salt and pepper to taste. You can also add a splash of hot sauce for an extra kick.
Serving
- Ladle the Red Beans & Rice into bowls, garnishing with chopped green onions and parsley. Serve hot, accompanied by hot sauce and crusty bread.
Notes
Leftover Red Beans & Rice can be transformed into a filling for burritos, used in soups, or topped on baked potatoes for a quick meal. Consider soaking your beans overnight for better flavor and texture.