This hearty Red Beans and Rice recipe features tender soaked red beans simmered with flavorful andouille sausage, aromatic vegetables, and a blend of Cajun spices. Served over fluffy long grain rice, it's a comforting and classic Louisiana dish perfect for a satisfying main course.
Total Time:10 hours 30 minutes
Yield:6 servings
Ingredients
Beans and Sausage
1 pound dry red beans
2 tablespoons olive oil
12 to 14 ounces andouille sausage, cut into 1/4-inch slices
½ cup chopped fresh parsley, plus more for garnish
¼ cup chopped fresh green onions, plus more for garnish
Rice
1½ cups long grain brown rice or white rice, cooked according to the directions on the package
Instructions
Soak the beans: Place the dry red beans in a large soup pot or bowl and cover with water about 2 inches above the beans. Let them soak for 8 hours or overnight to soften.
Brown the andouille 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 sausages and set aside.
Sauté the vegetables: Melt ½ tablespoon butter in the same pot. Add diced onions and cook over medium heat for 3 minutes until starting to soften. Add celery and both bell peppers, cooking for 4 more minutes. If needed, add more butter. Stir in minced garlic and cook for 15 seconds until fragrant.
Stir in the seasonings and broth: Add salt, oregano, thyme, paprika, cayenne, and freshly ground black pepper and cook for 1 minute. Pour in 6 to 7 cups of vegetable broth, scraping up all browned bits from the pot bottom.
Add the beans and sausage: Drain and rinse the soaked beans and add them to the pot along with the browned sausage. Stir to combine.
Simmer: Add the bay leaves and bring the mixture to a boil over high heat. Reduce heat to low, cover, and simmer for 1 hour 30 minutes to 2 hours until beans are soft and tender. Begin checking doneness at 1 hour 30 minutes by mashing beans between fingers; the skin should resist slightly while the inside is creamy.
Mash the beans: Remove and discard bay leaves. Scoop 1 cup of beans into a bowl, mash with a fork, and stir back into the pot to thicken the mixture.
Adjust: If the stew is too thick, add up to 1 cup water or broth. Taste and adjust salt, pepper, and seasonings as needed.
Finish and serve: Stir in chopped fresh parsley and green onions. Cook for an additional 5 minutes, then remove from heat. Serve the red beans over cooked rice, garnishing with extra parsley and green onions.
Notes
Soaking beans overnight reduces cooking time and improves digestibility.
Using andouille sausage adds authentic smoky flavor, but smoked sausage or kielbasa are good substitutes.
For a vegetarian version, omit sausage and use vegetable broth with extra smoked paprika.
Brown rice takes longer to cook but offers a nuttier flavor and more fiber than white rice.
Adjust cayenne pepper to control the heat level according to your preference.
Mashing some of the beans helps create a creamier texture for the stew.
