Red Beans and Rice
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Get ready to make your kitchen sing with the soulful flavors of New Orleans with this Red Beans and Rice recipe! This iconic dish pairs light and fluffy white rice with tender red beans slowly simmered to perfection with smoky sausage and Cajun spices!
What Is Red Beans And Rice
Straight from the heart of New Orleans, Louisiana, this popular classic packs a punch of flavor and comfort! Red beans and rice is a hearty and satisfying combination of red beans, the aromatic holy trinity, smoked sausage, and a flavorful blend of Cajun spices slowly simmered to perfection. The delicious bean stew is then served over a bowl of warm fluffy white rice to complete its warm and tasty embrace.
Why You’ll Love This Red Beans And Rice
- Effortless Recipe! Despite its complex flavors and slow cooking, this classic dish requires very little effort. Once you’ve got your ingredients in the pot, all you have to do is sit back and wait.
- New Orleans Flavor! This recipe perfectly captures the essence of New Orleans! With the red beans, holy trinity, and smoked sausage it stays true to the roots of authentic Cajun cooking.
- Feeds A Crowd! Whether you’re hosting a family gathering, going to a potluck, or simply want leftovers, red beans and rice is a hearty and filling meal that can easily accommodate large groups.
- Red Beans: These small, rounded beans have a faintly nutty taste and are light red in color. You can also use red kidney beans if you can’t find red beans.
- Smoked Sausage: Adds depth and a hint of smokiness to the dish. Andouille sausage is the most popular choice and adds a little spice too.
- Holy Trinity: A common ingredient in Cajun recipes, it’s a mixture of onions, bell peppers, and celery. In this red beans and rice recipe I used green bell pepper but you can use whatever you’ve got on hand.
- Garlic: Infuses the dish with a rich, pungent garlicky flavor.
- Seasonings: Salt and black pepper enhance the overall flavor of the dish.
- Herbs and Spices: A combination of paprika, cayenne pepper, bay leaves, and thyme adds aromatic flavor and a little kick!
- Water: Needed for cooking and simmering the beans.
- Long-Grain White Rice: Serves as the base for serving the beans and provides a neutral canvas for the flavors.
- Chopped Green Onions: Used to garnish the dish, it adds fresh mild onion flavor and a pop of color.
This recipe is straightforward and stress-free! Whether you’re an experienced cook or a beginner, you’ll find that whipping up a hearty bowl of this popular Cajun dish is both convenient and delicious.
To begin, cook the sausage over medium heat in a large pot until well browned. Then remove it from the pot and set it aside, but leave the fat.
Next, add the chopped onion, green bell pepper, celery, and minced garlic to the same pot. Then saute the mixture for about 5 minutes until the vegetables have become softened.
First, put the browned sausage back in the pot. Next, add the soaked beans, salt, black pepper, paprika, cayenne pepper, bay leaves, and thyme. Then stir everything together well, pour in the water, and bring the mixture to a rapid boil.
After you’ve got everything in the pot, lower the heat to low. Then cover the pot with a lid and let the beans simmer for about 2 hours, stirring occasionally. When done, the beans will be tender.
Once cooked, take the back of a spoon and mash some of the beans against the side of the pot. This step thickens up the beans and makes the dish creamy.
When ready, ladle the flavorful bean stew over a bed of perfectly cooked white rice. Then garnish the dish with some freshly chopped green onions and serve your red beans and rice!
Frequently Asked Questions
What can I add?
Some popular additions include diced tomatoes, hot sauce for extra heat, and a splash of vinegar for tanginess. You can also experiment with other proteins like shrimp or ham. Additionally, some people like to cook the beans with a ham hock or ham bone.
Why are my beans taking so long to cook?
The cooking time for beans can vary due to factors like the age of the beans and water quality. Older beans may take longer to soften, so consider using fresher ones. Also, make sure you’re simmering them over low heat and that there’s enough water in the pot. If your beans are still not softening, it’s possible that your water might be too hard.
Do you have to soak beans overnight for red beans and rice?
It’s definitely a recommended step that does make a difference. However, if you’re short on time, you can use the quick soak method. Add the beans to a pot of water, bring them to a boil for a few minutes, and then let them sit for an hour in the hot water.
Serve With
Easy Cornbread Recipe
Buttermilk Fried Chicken
Air Fryer Corn On The Cob
KFC Coleslaw Recipe
Expert Tips
- Soak the beans. You must let the beans soak overnight. This step not only reduces cooking time but also ensures the proper bean texture.
- Choose quality sausage. Use high-quality smoked sausage such as andouille. This will elevate the flavor of the dish significantly.
- Adjust the spice. Use more or less cayenne pepper according to your heat preference and taste as you go. Remember you can always add more but you can’t add less.
- Thicken the beans properly. When mashing the beans to thicken the mixture, do so gently to maintain some whole beans for texture.
Storage
If you have leftovers, you’ll want to store the red beans and rice in separate airtight containers. They will both keep in the fridge for up to 4 days or in the freezer for up to 3 months. Then just gently reheat the dish on the stove in a saucepan or in the microwave on medium heat.
Discover More Beans Recipes
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Red Beans and Rice
Ingredients
- 1 pound dried red beans (soaked overnight, drained and rinsed)
- ½ pound smoked sausage (sliced)
- 1 large onion (chopped)
- 1 medium green bell pepper (chopped)
- 2 stalks celery (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 quarts water
- 4 cups cooked long-grain white rice ((about 1⅓ uncooked))
- green onions (chopped, for serving)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large pot over medium heat, cook the sausage until browned and remove it from the pot, leaving the fat behind.
- Add the onion, bell pepper, celery, and garlic to the pot and cook until vegetables are softened, about 5 minutes.
- Return the sausage to the pot along with the beans, salt, black pepper, paprika, cayenne, bay leaves, and thyme. Stir everything together until well combined.
- Add the water to the pot and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, stirring occasionally, until the beans are tender.
- To thicken the mixture, use the back of a spoon to mash some of the beans against the side of the pot.
- Serve the beans over cooked rice, garnished with chopped green onions.
Notes
- Bean Prep: Soaking the beans overnight not only cuts down the cooking time but also helps them cook evenly.
- Spice Levels: Feel free to adjust the cayenne pepper based on your heat preference.
- Rice Matters: Use long-grain white rice for the best texture. Cook the rice separately and fluff it with a fork to keep grains separate.
- Leftovers: This dish tastes even better the next day! Store in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
- Vegan Variation: Omit the sausage or replace with a plant-based alternative for a vegan-friendly version.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
J’imagine que je peux utiliser les haricots rouges en canne ?
Oui, absolument! Vous pouvez utiliser des haricots rouges en conserve. Assurez-vous simplement de les égoutter et de les rincer avant de les ajouter à la recette. Ça devrait faciliter et accélérer le processus. Bon appétit! 🍚❤️
This recipe was so flavorful and I wanted to make it on the day I viewed it, so I used canned beans (four-15oz cans) since I didn’t have time to soak dried beans. I followed the recipe as given for sausage, spices and pepper, onion and celery. The canned beans were basically “done” and didn’t require as much liquid, so I did change the 2 quarts of water used in the recipe to one (1) quart of regular chicken broth and left out the salt (since the broth was salty enough) and cooked everything for 45 minutes to 1 hour to infuse the flavors. It was delicious over rice! I really dislike changing someone’s recipe the first time I make it, but I wanted this for the same day and had to improvise. Of the 4 cans of red beans I used, I only drained 2 and used the other 2 undrained. This helped with making the dish a bit thicker instead of having to smash some of the beans to do so. I really love this dish and will add it to my rotation.
Great improvisation with the canned beans and adjusting the liquids! It’s always wonderful when you can make a recipe work with what you have on hand. I’m glad you enjoyed the dish and are adding it to your rotation!