Red Beans and Rice
Red beans and rice is a comforting Southern classic that fills your home with fragrant spices and rich flavors. This hearty dish combines tender red beans, smoky Andouille sausage, and aromatic vegetables, simmered to perfection. Ideal for weeknight dinners or festive gatherings, it’s easy to make and even easier to love. Serve it over fluffy rice for a satisfying meal that warms both heart and soul.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: Serves about 6 people 1x
- Category: Main
- Method: Simmering
- Cuisine: Southern
Ingredients
Scale
- 1 cup dried red beans
- 8 oz Andouille sausage, sliced
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 tsp cayenne pepper (adjust to taste)
- 2 bay leaves
- 4 cups low-sodium chicken broth
- 2 cups cooked rice (white or brown)
Instructions
- Rinse and soak the dried red beans overnight.
- In a large pot, heat 2 tbsp olive oil over medium heat. Sauté the onion, bell pepper, celery, and garlic until fragrant.
- Add the sliced Andouille sausage and cook until lightly browned (about 5 minutes).
- Stir in the soaked beans, cayenne pepper, and bay leaves.
- Pour in the chicken broth until all ingredients are submerged—approximately 4 cups.
- Bring to a gentle boil, then reduce heat to low and cover partially. Simmer for 1 to 1.5 hours until beans are tender.
- Serve over cooked rice and garnish with chopped green onions.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 2g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 30mg