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red beans and rice

A flavorful Louisiana-style dish with tender red beans, spicy Andouille sausage, and perfectly cooked rice.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 10
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound dry red beans
  • 2 tablespoons olive oil
  • 14 ounces Andouille sausage sliced into 1/4-inch pieces
  • 0.5 tablespoon butter
  • 1 large yellow onion diced
  • 2 celery ribs celery diced
  • 1 small red bell pepper diced
  • 1 small green bell pepper diced
  • 6 cloves garlic minced
  • 1 teaspoon salt or to taste
  • 1 teaspoon dried oregano
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon paprika
  • 0.125 teaspoon ground cayenne red pepper or to taste
  • black pepper black pepper to taste
  • 6 cups low sodium vegetable broth
  • 0.5 cup chopped fresh parsley plus more for garnish
  • 0.25 cup chopped fresh green onions plus more for garnish
  • 1.5 cups long grain white rice cooked

Method
 

Preparation Steps
  1. Soak the beans. Put the dry beans in a large bowl, cover with water, and soak for 8 hours or overnight.
  2. Cook the sausage. Heat 2 tablespoons olive oil in a large pot over medium heat. Add sliced sausage and cook until browned on both sides, then remove and set aside.
  3. Sauté the vegetables. Add butter to the pot and melt. Cook onions for 3 minutes, then add celery and bell peppers for 4 minutes. Add garlic and cook for 15 seconds.
  4. Add seasonings and broth. Stir in salt, oregano, thyme, paprika, cayenne, black pepper. Pour in vegetable broth and scrape up any browned bits.
  5. Add beans and sausage. Drain and rinse soaked beans, then add to the pot along with browned sausage.
  6. Simmer. Add bay leaves, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until beans are tender.
  7. Mash some beans. Remove bay leaves, mash 1 cup of beans and stir back into the pot for creaminess.
  8. Adjust seasoning and thicken if necessary. If too thick, add water or broth. Stir in parsley and green onions, then serve over cooked rice.

Notes

Enjoy this hearty and authentic Louisiana-style red beans and rice!