Red Beans and Rice (Print-Friendly Recipe)

Classic Southern comfort with red beans, sausage, and rich seasonings over fluffy rice.

# Ingredients List:

→ Bean Mixture

01 - 1 pound dry red beans
02 - 2 tablespoons olive oil
03 - 12 to 14 ounces andouille sausage, sliced into 1/4-inch rounds
04 - 1/2 tablespoon unsalted butter
05 - 1 large yellow onion, diced
06 - 2 celery ribs, diced
07 - 1 small red bell pepper, diced
08 - 1 small green bell pepper, diced
09 - 6 cloves garlic, minced
10 - 1 teaspoon salt, plus more to taste
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon paprika
14 - 1/8 teaspoon cayenne pepper, or to taste
15 - Freshly ground black pepper, to taste
16 - 6 to 7 cups low-sodium vegetable broth, or chicken broth
17 - 2 bay leaves

→ Finishing & Garnishes

18 - 1/2 cup fresh parsley, chopped, plus more for garnish
19 - 1/4 cup green onions, chopped, plus more for garnish
20 - 1.5 cups long grain brown or white rice, cooked according to package instructions

# How to Make It:

01 - Sort and rinse the dry red beans thoroughly. Place beans in a large soup pot or bowl and cover with water, allowing the water to stand about 2 inches above the beans. Let soak for 8 hours or overnight.
02 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add sliced andouille sausage and cook until browned on both sides, stirring frequently. Remove sausage and set aside.
03 - Add butter to the pot and melt. Add diced onion and sauté for 3 minutes until softening. Stir in celery and both bell peppers; cook for 4 minutes. Add more butter if needed. Stir in minced garlic and cook for 15 seconds.
04 - Add salt, oregano, thyme, paprika, cayenne, and black pepper. Cook for 1 minute. Pour in vegetable broth, scraping all browned bits from the bottom of the pot.
05 - Drain and rinse the soaked beans. Add beans and reserved browned sausage to the pot. Mix well to combine.
06 - Add bay leaves. Increase heat to high and bring to a boil. Reduce to low, cover, and simmer for 1.5 to 2 hours, until the beans are tender.
07 - After approximately 1.5 hours, check beans for tenderness by squeezing them between your fingers. Remove bay leaves and discard. Remove 1 cup cooked beans, mash with a fork, then return them to the pot and stir to thicken the mixture.
08 - If the mixture is too thick, stir in up to 1 cup additional broth or water. Taste for seasoning and adjust salt, pepper, or spices as needed.
09 - Stir in chopped parsley and green onions. Simmer for another 5 minutes. Serve beans hot over cooked rice. Garnish with additional parsley and green onions if desired.

# Extra Information:

01 - Inspect and rinse dry beans thoroughly to remove debris before soaking.
02 - For added depth, brighten the dish with a splash of vinegar or lemon juice if needed.
03 - Alternative proteins, such as ham, smoked turkey, or homemade pork sausages, may be substituted for andouille sausage.
04 - Using canned beans will reduce cooking time; skip the soaking step and simmer for approximately 30 minutes.
05 - For optimal storage, refrigerate beans and rice separately in airtight containers for up to one week.

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