Description
This Red Beans and Rice recipe is a classic Southern comfort food dish packed with flavor. It features a hearty mix of red kidney beans, smoked sausage, and a blend of aromatic spices, served over a bed of fluffy white rice. Perfect for a cozy weeknight dinner or a taste of New Orleans cuisine.
Ingredients
Scale
For the Red Beans:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 pound smoked sausage (such as andouille), sliced
- 2 (15-ounce) cans red kidney beans, drained and rinsed
- 3 cups chicken broth
- 2 bay leaves
- 1 tablespoon hot sauce (optional)
For Serving:
- 4 cups cooked white rice
- sliced green onions and chopped parsley for garnish
Instructions
- Heat olive oil: In a large pot over medium heat, add olive oil.
- Sauté vegetables: Add onion, bell pepper, and celery. Cook until softened.
- Add seasonings: Stir in garlic, smoked paprika, thyme, oregano, cayenne, black pepper, and salt.
- Cook sausage: Add sliced sausage and cook until lightly browned.
- Combine ingredients: Stir in red beans, chicken broth, bay leaves, and hot sauce. Simmer for 20–25 minutes.
- Thicken mixture: Use a spoon to mash some beans. Remove bay leaves.
- Serve: Over cooked rice, garnish with green onions and parsley.
Notes
- For a vegetarian version, skip the sausage and use vegetable broth.
- This dish tastes even better the next day after the flavors have had time to meld.
- Serve with cornbread for a classic Southern pairing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 ½ cups
- Calories: 430
- Sugar: 4g
- Sodium: 840mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 40mg
