Red Beans and Rice With Andouille Recipe

Name: Red Beans and Rice With Andouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried red beans; 1 lb andouille sausages or 1 lb other pure smoked pork sausage, sliced in 3 inch lengths; 1 lb diced tasso; 2 medium onions (chopped fine); 1 large bell pepper (chopped fine); 2 cups chopped green onions; 1 cup chopped parsley; 2 teaspoons salt; 1 teaspoon ground black pepper; ½ teaspoon ground red pepper; ½ teaspoon white pepper

Servings: persons

1 lb dried red beans
1 lb andouille sausages or 1 lb other pure smoked pork sausage, sliced in 3 inch lengths
1 lb diced tasso
2 medium onions (chopped fine)
1 large bell pepper (chopped fine)
2 cups chopped green onions
1 cup chopped parsley
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon ground red pepper
½ teaspoon white pepper

1
It is best to soak the beans overnight in enough water to cover, but it is not essential (unsoaked beans simply take longer to cook).
2
Place beans in a Dutch oven or other large heavy pot and add water to cover by about 2 inches.
3
Bring to a boil and add the onions, bell pepper, Andouille, tasso, salt and peppers.
4
Reduce the heat to medium and let simmer (stirring occasionally) until the beans are tender (soaked beans will take 1 to 1-1/2 hours and unsoaked beans up to 3 hours), if the mixture begins to dry out add more water.
5
When the beans are tender remove 2-3 cups of them and mash with a fork and return to the pot (this makes a thick gravy base for the beans), if there still seems to be a lot of liquid in the pot (mash another couple of batches of beans the same way).
6
Stir in the green onions and parsley and serve over rice.

513

kcal

Calories

Fat

Carbs

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 11 ingredients. The key ingredients include: 1 lb dried red beans, 1 lb andouille sausages or 1 lb other pure smoked pork sausage, sliced in 3 inch lengths, 1 lb diced tasso, 2 medium onions (chopped fine), and more.

Yes, Red Beans and Rice With Andouille falls under the General 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 With Andouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions