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Red Beans and Rice

Red Beans and Rice
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A classic Southern comfort food, this Red Beans and Rice recipe combines creamy red beans slow-simmered with fragrant spices, smoked sausage, and the holy trinity of vegetables, served over fluffy long-grain white rice. Easy to make and endlessly adaptable, it’s perfect for cozy weeknight dinners or hearty meals any time of year.

Ingredients

Scale

Beans and Sausage Base

  • 1 pound dry red kidney beans (rinsed and soaked overnight or quick soaked)
  • 1 smoked sausage (andouille or kielbasa), sliced
  • 4 cups chicken broth or water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper, to taste

Vegetables and Aromatics

  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced

Rice

  • 2 cups long-grain white rice

Cooking Fat

  • 2 tablespoons olive oil or butter

Instructions

  1. Prepare the Beans: Rinse red kidney beans thoroughly. If planning ahead, soak beans overnight to reduce cooking time and aid digestibility. Alternatively, quick soak by boiling beans for a few minutes, then letting them rest covered for one hour.
  2. Sauté the Vegetables and Sausage: In a large pot, heat olive oil or butter over medium heat. Add diced onion, bell pepper, celery, and garlic. Cook until softened and fragrant. Add sliced smoked sausage and brown, allowing the smoky juices to infuse the vegetables.
  3. Simmer the Beans: Add soaked or canned beans to the pot along with chicken broth, bay leaves, thyme, paprika, salt, pepper, and cayenne. Bring to a gentle boil, then reduce heat and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until beans are tender and the sauce thickens.
  4. Cook the Rice: While beans simmer, prepare the long-grain white rice separately according to package instructions. Fluff cooked rice and keep warm.
  5. Finish and Serve: Remove bay leaves and adjust seasoning as needed. For creamier texture, mash a handful of beans against the pot side and stir back into the sauce. Serve beans hot over a bed of fluffy rice.

Notes

  • Use dry beans for best flavor and texture over canned beans.
  • Simmer beans low and slow to develop deeper flavors and creaminess.
  • Don’t skip the holy trinity of onion, bell pepper, and celery for authentic taste.
  • Add spices gradually during cooking to layer flavors.
  • Mash some beans to thicken the sauce naturally.

Nutrition

Keywords: red beans and rice, southern recipe, comfort food, slow simmered beans, cajun, andouille sausage, soul food

Find it online: https://cherrycooks.com/red-beans-and-rice/