Louisiana Red Beans And Rice
A hearty and flavorful dish that embodies the essence of Southern cooking.
Equipment
- Dutch oven Ideal for simmering the beans and sausage together.
Ingredients
Main Ingredients
- 1 pound dry red beans soaked overnight
- 2 tablespoons olive oil
- 12 ounces andouille sausage sliced
- 0.5 tablespoon butter
- 1 large yellow onion diced
- 2 ribs celery diced
- 1 small red bell pepper diced
- 1 small green bell pepper diced
- 6 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon paprika
- 0.125 teaspoon ground cayenne pepper
- 1 to taste black pepper
- 6 to 7 cups low-sodium vegetable or chicken broth
- 2 leaves bay leaves
- 0.5 cup fresh parsley chopped
- 0.25 cup green onions chopped
- 1.5 cups long-grain brown or white rice cooked
Instructions
- Soak the beans in water for 8 hours or overnight.
- Heat olive oil in a Dutch oven, brown the sausage, and set aside.
- Add butter, sauté onions until soft, then add celery, bell peppers, and garlic until fragrant.
- Stir in the spices, pour in broth and scrape the bottom.
- Drain and rinse soaked beans, add to the pot with sausage.
- Add bay leaves, bring to boil, reduce heat, and simmer for 1 ½ to 2 hours.
- Mash a cup of beans and return to pot to thicken.
- Adjust consistency with broth and seasonings if needed.
- Stir in parsley and green onions, cook for 5 more minutes, and serve over rice.
Notes
For extra flavor, consider adding a splash of hot sauce or a sprinkle of Cajun seasoning before serving.