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Red Beans and Rice

A cozy, budget-friendly dish featuring creamy red beans and smoked sausage served over fluffy rice, perfect for a comforting family meal.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American, Creole, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound dried red beans, soaked overnight if possible
  • 12-14 ounces smoked sausage, sliced Andouille is classic, but any smoked sausage works.
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth or water Start with 5 cups and add as needed.
  • 2 bay leaves
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 0.5 teaspoon cayenne, to taste A pinch to 1/2 teaspoon.
  • to taste salt and black pepper
  • cooked for serving white rice
  • optional: ham hock or smoked turkey leg for extra smoky flavor

Method
 

Preparation
  1. Brown the sausage first to leave flavor in the pot.
  2. Cook the onion, pepper, and celery until soft, about 6-8 minutes.
  3. Add garlic and stir for about 30 seconds.
  4. Add the soaked beans, broth, spices, and bay leaves, then stir.
  5. Simmer gently until the beans are tender and creamy, stirring occasionally.
  6. Serve beans over rice with optional hot sauce.

Notes

Soak the beans overnight for even cooking and less simmer time. Adjust seasoning to taste, and consider mashing some beans against the pot to achieve creaminess. Freeze leftovers for up to 3 months.