Best Red Beans and Rice Recipe
Indulge in a comforting bowl of Red Beans and Rice, where tender kidney beans meet flavorful Andouille sausage in a symphony of spices. This simple yet delicious recipe offers a budget-friendly and satisfying meal, perfect for any day of the week. Let the beans soak overnight for optimal tenderness, and savor the rich flavors that develop through a patient simmering process. Serve over fluffy white rice for a hearty Southern classic.
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Calories: 715kcal
Servings: 6
Equipment
- Large Pot or Dutch Oven
- Cutting Board and Knife
- Stirring Spoon or Ladle
- Measuring Cup and Spoons
- Whisk or Spoon
- Cooking Utensils
- Cooking Surface
- Bowls or Plates
Ingredients
- 2 tbsp Cooking Oil
- 14 oz. Andouille sausage
- 1 lb. dry red beans
- 1 yellow onion
- 1 green bell pepper
- 3 Ribs Celery
- 4 cloves garlic
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp freshly cracked black pepper
- 2 bay leaves
- 6 cups Water
- 1/4 cup chopped parsley
- 1 tbsp Salt or to taste
- 1.5 cups long grain white rice Uncooked
- 3 Green Onion
Instructions
- Prepare Beans:The night before cooking, soak the dry beans in a large bowl with double their volume in water in the refrigerator.
- Cook Sausage:Slice the sausage into rounds. In a large pot, heat cooking oil and brown the sausage slices over medium heat.Once browned, remove the sausage and place it in the refrigerator.
- Prepare Vegetables:Dice the onion, bell pepper, and celery.Mince the garlic.
- Saute Vegetables:In the same pot, add onion, bell pepper, celery, and garlic.Saute until onions are soft, using the vegetable moisture to dissolve any browned bits.
- Add Seasonings:Stir in smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves.Cook for one additional minute
- Combine Ingredients:Drain and rinse the soaked beans.Add beans to the pot with 6 cups of water.Stir and cover. Bring to a boil, then reduce to medium-low heat and simmer for one hour, stirring occasionally.
- Thicken Beans:After one hour, smash beans against the pot's side with a spoon.Simmer without a lid for an additional 30 minutes to thicken.
- Cook Rice:While beans simmer, cook rice in a separate pot with 3 cups of water.Boil, then simmer for 15 minutes. Allow the rice to rest, covered, for an additional 5 minutes. Fluff with a fork.
- Final Steps:Once beans are thickened, add back the cooked sausage and chopped parsley.Stir and taste, adding salt as needed.Serve the red beans over rice, topped with sliced green onions.
Notes
Nutrition Facts (Per Serving - 1.5 cups):
- Calories: 715 kcal
- Carbohydrates: 89g
- Protein: 34g
- Fat: 25g
- Sodium: 1799mg
- Fiber: 14g
Tips and Tricks for This Recipe:
- Soaking Boosts Speed: The good news is, soaking and pre-boiling the beans can speed up the recipe. Without soaking (and risking potential poisoning), it might take 10-12 hours for the beans to become tender. So, plan ahead for a quicker meal.
- Consider Canned Beans: To expedite the process further, consider using canned beans. Whether soaked or canned, the goal is to have soft, mashable beans, ensuring that delightful creamy texture in your crockpot red beans and rice.
- Mash for Creaminess: Once the beans reach the desired softness, grab your potato masher and go to work, mashing about half or more of the beans. Don't worry if some sausages get mashed – it's part of the charm.
- Additional Cooking Time: After the mashing session, let it cook for another hour or two. This extra time ensures you end up with a creamy and wonderful batch of red beans, ready to be generously ladled over your rice. Enjoy the authentic flavors of New Orleans Style Red Beans and Rice!
Nutrition
Calories: 715kcal