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A bowl of red beans and rice

Red Beans and Rice

Sean
A classic Southern dish. Red beans and andouille sausage served over a bed of white rice.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Soaking time 8 hours
Total Time 10 hours 20 minutes
Course Main Course, Side Dish
Cuisine American, Southern
Servings 8 servings
Calories 445 kcal

Equipment

  • Dutch oven
  • Colander
  • Slotted spoon
  • Spoon
  • Bowl

Ingredients
 
 

  • 1½ cups white rice

Red beans

  • 4 cups chicken broth
  • 2 cups water
  • 1 pound red beans dry
  • 2 cups onion diced
  • 2 cups green bell pepper diced
  • 2 cups celery diced, about 3-4 stalks
  • 14 ounces andouille sausage sliced into rounds
  • 2 tablespoons avocado oil other flavor neutral oil
  • 1 tablespoon garlic chopped
  • 1 tablespoon smoked paprika
  • ½ tablespoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt more to taste
  • 2 bay leaves

Instructions
 

Soaking the beans

  • Place the red beans in a large bowl and cover with 3 inches of salty water and let soak for 8 hours. If soaking overnight place in the refrigerator.

Making red beans

  • Drain the red beans.
  • In a Dutch oven or soup pot heat the oil over medium high heat. Add the sausage rounds to the hot oil. Cook the sausage until brown, about 5 minutes, and using a slotted spoon place into a bowl and set aside.
  • Add the bell pepper, onion, and celery and cook until soft and the onions are translucent. About 7 minutes.
  • Add the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Cook for another 5 minutes. Add the stock, water, bay leaves and red beans. Bring to a boil, cover and reduce to medium low. Cook for 60 minutes stirring in 15 minute increments.
  • Using a spoon smash some of the red beans against the side. You can also use an immersion blender and pulse 3-5 times in the same location. Add the sausage and cook for another 45 minutes stirring every 15 minutes.

Making the rice

  • While the beans and sausage are cooking prepare the 1½ cups rice according to package instructions.
  • Serve the red beans on top of the rice garish with chopped parsley if desired.

Nutrition

Serving: 1servingCalories: 445kcalCarbohydrates: 51gProtein: 20gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 43mgSodium: 625mgPotassium: 770mgFiber: 7gSugar: 4gVitamin A: 722IUVitamin C: 35mgCalcium: 72mgIron: 3mg
Nutrition Disclaimer*
Keyword Andouille, Red Beans, Rice, Southern
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