Red Beans And Rice Recipe
Hearty red beans simmered with aromatics and smoked sausage, served over fluffy rice — a classic, comforting one-pot style dish that's budget-friendly and great for meal prep.
Print
Pin
Servings: 4 –6 servings
Calories: 420kcal
Ingredients
- 1 lb 450 g dried red beans, rinsed and sorted (or 3 cans, drained)
- 1 large yellow onion diced
- 1 green bell pepper diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 6 cups low-sodium chicken or vegetable stock or water
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp cayenne optional
- 1 tsp kosher salt adjust to taste
- 1/2 tsp black pepper
- 2 tbsp vegetable oil or bacon fat
- 1 cup long-grain white rice cooked separately
- 2 –3 green onions or parsley chopped for garnish
- Optional: 6 oz andouille or smoked sausage sliced
Instructions
- If using dried beans, sort and rinse them, then soak overnight or quick-soak by boiling 2 minutes and letting sit 1 hour.
- Drain soaked beans and set aside.
- Heat oil in a large pot over medium heat; add sausage (if using) and brown, then remove and reserve.
- Add onion, celery and bell pepper; sauté until soft, about 6–8 minutes.
- Stir in garlic, smoked paprika and thyme; cook 1 minute until fragrant.
- Add drained beans, bay leaf and stock; bring to a boil.
- Reduce heat, cover partially and simmer gently 60–90 minutes until beans are tender, stirring occasionally.
- If beans break down too much, mash a few against the pot to thicken; add reserved sausage back in and adjust consistency with cooking liquid.
- Meanwhile cook rice separately according to package directions; keep warm.
- Season beans with salt and pepper to taste; remove bay leaf and spoon over rice, garnish with green onions or parsley, and serve.
Nutrition
Calories: 420kcal | Carbohydrates: 70g | Protein: 18g | Fat: 6g | Fiber: 12g