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: 1 1/2 pound dried red beans (preferably New Orleans Camelia brand); 1 pound Andouille sausage, sliced 1/2-inch thick and cut into quarters (smoked sausage can also be used); 4 tablespoons olive oil; 6 garlic cloves, minced; 2 medium onions, finely diced; 1 large rib celery, finely diced; 1 medium green bell pepper, chopped; 1 1/2 teaspoons black pepper; ⅛ teaspoon cayenne pepper; 2 teaspoons salt; 3 bay leaves; 2 teaspoons dried basil; 3/4 teaspoon rubbed sage; 1 cup chopped fresh parsley; 1 bunch fresh green onions, chopped; Cooked white long-grain rice, for serving

Servings: persons

1 1/2 pound dried red beans (preferably New Orleans Camelia brand)
1 pound Andouille sausage, sliced 1/2-inch thick and cut into quarters (smoked sausage can also be used)
4 tablespoons olive oil
6 garlic cloves, minced
2 medium onions, finely diced
1 large rib celery, finely diced
1 medium green bell pepper, chopped
1 1/2 teaspoons black pepper
⅛ teaspoon cayenne pepper
2 teaspoons salt
3 bay leaves
2 teaspoons dried basil
3/4 teaspoon rubbed sage
1 cup chopped fresh parsley
1 bunch fresh green onions, chopped
Cooked white long-grain rice, for serving

1
In a large bowl, cover beans in water and soak for at least 4 hours or overnight.
2
(Water should cover beans by at least an inch.)
3
In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp.
4
Add remaining oil, then the garlic and onions.
5
Saute over medium heat until onions become transparent and limp.
6
Add celery and bell pepper and saute for 5 minutes.
7
Pour soaked beans and water into the pot and bring to a simmer.
8
Add black pepper, cayenne, salt and all herbs except parsley.
9
Cook until beans are softened, about 11/2 to 2 hours.
10
Taste and adjust seasonings.
11
Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish.
12
Add parsley and green onions.
13
Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick.
14
Then serve over white long-grain rice.

631

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 1/2 pound dried red beans (preferably New Orleans Camelia brand), 1 pound Andouille sausage, sliced 1/2-inch thick and cut into quarters (smoked sausage can also be used), 4 tablespoons olive oil, 6 garlic cloves, minced, and more.

Yes, Red Beans and Rice falls under the Meat & Poultry 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.

Red Beans and Rice

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