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Red Beans and Rice Recipe: A Classic Southern Comfort Food

Red Beans and Rice
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Red Beans and Rice is a classic Southern comfort dish that combines tender red beans, spicy Andouille sausage, and a medley of vegetables, all simmered to perfection. This hearty and flavorful dish is traditionally served over rice, making it a filling and satisfying meal. Perfect for family dinners or gatherings, this recipe is sure to become a favorite in your household.

Ingredients

Scale
  • 1 pound dry red beans
  • 2 tablespoons olive oil
  • 12 to 14 ounces Andouille sausage, cut into 1/4-inch slices
  • ½ tablespoon butter
  • 1 large yellow onion, diced
  • 2 celery ribs, 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
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • ⅛ teaspoon ground cayenne red pepper, or to taste
  • Freshly ground black pepper, to taste
  • 6 to 7 cups low-sodium vegetable broth (or chicken broth)
  • 2 bay leaves
  • ½ cup chopped fresh parsley, plus more for garnish
  • ¼ cup chopped fresh green onions, plus more for garnish
  • 1½ cups long-grain brown rice or white rice, cooked according to package directions

Instructions

  1. Soak the Beans:
    • Place the dry beans in a large pot or bowl and cover with water, ensuring the water level is about 2 inches above the beans. Soak for 8 hours or overnight.
  2. Cook the Sausage:
    • Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium heat.
    • Add the sausage slices and cook until browned on both sides, stirring frequently. Remove the sausage and set aside.
  3. Sauté the Vegetables:
    • Add butter to the pot and let it melt. Stir in the onions and cook for 3 minutes until they start to soften.
    • Add the celery and bell peppers, and cook for an additional 4 minutes. Add more butter if needed.
    • Stir in the garlic and cook for 15 seconds.
  4. Season and Simmer:
    • Season the vegetables with salt, oregano, thyme, paprika, cayenne, and black pepper. Cook for 1 more minute.
    • Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot.
    • Drain and rinse the soaked beans, then add them to the pot along with the browned sausage.
    • Add the bay leaves, increase the heat to high, and bring the mixture to a boil.
    • Reduce the heat to low, cover, and simmer for 1½ to 2 hours, or until the beans are tender.
  5. Check for Doneness:
    • After 1½ hours, check the beans by mashing or squeezing them between your fingers. The skin should be slightly resistant, but the interior should be soft like a baked potato.
  6. Thicken the Mixture:
    • Remove the bay leaves and discard.
    • Take 1 cup of beans, mash them with a fork, and return them to the pot. Stir until blended.
    • If the mixture is too thick, add up to 1 cup of water.
    • Taste and adjust the seasoning if necessary.
  7. Finish and Serve:
    • Stir in the parsley and green onions, and cook for an additional 5 minutes.
    • Remove from heat and serve over cooked rice.
    • Garnish with additional parsley and green onions if desired.

Notes

  • Soaking the Beans: Soaking the beans overnight helps to reduce cooking time and ensures they cook evenly. If you’re short on time, you can use the quick-soak method: boil the beans for 2 minutes, then let them sit for 1 hour.
  • Sausage: Andouille sausage adds a smoky, spicy flavor, but you can substitute with any smoked sausage if preferred.
  • Broth: Using low-sodium broth allows you to control the saltiness of the dish. You can also use water if broth is not available.
  • Rice: Long-grain brown rice adds a nutty flavor and extra fiber, but white rice works just as well if you prefer a lighter texture.

Nutrition

Find it online: https://recipes.gernarb.com/red-beans-and-rice-recipe-a-classic-southern-comfort-food/