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Red Beans And Rice Recipe

Slow-Simmered Red Beans and Rice Recipe

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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1 lb dried red beans (kidney or small red beans), soaked overnight
  • 1 tbsp vegetable oil
  • 12 oz andouille sausage, sliced into half-moons
  • 1 large yellow onion, diced
  • 2 celery ribs, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 4 cups chicken broth
  • 2 cups water
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cups long-grain white rice
  • Sliced green onions, for garnish

Method
 

  1. Brown the sausage in oil, remove, then cook the onion, celery, and bell pepper in the rendered fat until softened.
  2. Stir in garlic, bay leaf, thyme, and cayenne for 1 minute. Add drained beans, sausage, broth, and water. Bring to a boil, then reduce to a gentle simmer, cover with the lid ajar, and cook for 1 hour.
  3. Add salt and pepper, then simmer uncovered 30 to 45 minutes more until beans are tender. Mash some beans against the pot to thicken the broth.
  4. Cook the rice separately while the beans finish. Rinse rice, simmer in salted water for 15 minutes, then rest covered for 5 minutes before fluffing.
  5. Spoon rice into bowls, ladle beans and broth over the top, and finish with green onions.

Notes

Soak the beans for at least 8 hours or overnight; this isn’t counted in the prep time. If the beans need more liquid during the simmer, add a little water to keep them just covered. Leftovers keep beautifully and taste even deeper the next day.