Red Beans and Rice Recipe

Name: Red Beans and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon, chopped medium; 1 small onion, minced; 1 green bell pepper, minced; 1 celery rib, minced; 4 garlic cloves, minced; pepper; 1 teaspoon minced fresh oregano; 1 teaspoon minced fresh thyme; ½ teaspoon cayenne pepper; 4 bay leaves; salt; 1 lb dried red kidney beans, rinsed and picked over; 7 cups low sodium chicken broth; 7 cups water; 12 lb andouille sausage, halved lengthwise and cut into 1/4 inch half-moons (or kielbasa); 4 cups cooked long-grain rice; hot sauce

Servings: persons

4 slices bacon, chopped medium
1 small onion, minced
1 green bell pepper, minced
1 celery rib, minced
4 garlic cloves, minced
pepper
1 teaspoon minced fresh oregano
1 teaspoon minced fresh thyme
½ teaspoon cayenne pepper
4 bay leaves
salt
1 lb dried red kidney beans, rinsed and picked over
7 cups low sodium chicken broth
7 cups water
12 lb andouille sausage, halved lengthwise and cut into 1/4 inch half-moons (or kielbasa)
4 cups cooked long-grain rice
hot sauce

1
Cook the bacon in a large Dutch oven over medium heat until lightly browned and the fat has rendered, about 7 minutes.
2
Add the onion, bell pepper, and celery and cook, stirring frequently, until softened, about 8 minutes.
3
Stir in the garlic and cook until fragrant, about 30 seconds.
4
Add 1 teaspoon pepper, oregano, thyme, cayenne, bay leaves, 1/2 teaspoon salt, beans, broth, and water; bring to a boil over high heat.
5
Decrease heat to maintain a vigorous simmer (the mixture will be steaming and several bubbles should be breaking the surface) and cook, uncovered, stirring occasionally, until the beans are soft and the liquid thickens, 2 to 2 1/2 hours.
6
Stir in the sausage and cook until the liquid is thick and creamy, about 30 minutes.
7
Remove and discard the bay leaves and season with salt and pepper to taste.
8
Serve over hot cooked rice with hot sauce, if desired.

1837

kcal

Calories

Fat

210

Carbs

171

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 slices bacon, chopped medium, 1 small onion, minced, 1 green bell pepper, minced, 1 celery rib, minced, and more.

Yes, Red Beans and Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Beans and Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions