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Classic Red Beans and Rice

Classic Red Beans and Rice
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Classic Red Beans and Rice is a hearty and soulful Southern dish featuring tender red beans slow-simmered with smoky and aromatic spices, andouille sausage, and a flavorful ‘holy trinity’ of onion, celery, and bell pepper, served over fluffy long-grain white rice. This comforting recipe is rich in flavor, easy to prepare, budget-friendly, and a beloved staple of Creole cuisine perfect for any occasion.

Ingredients

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Beans and Sausage

  • 1 pound dried red beans, rinsed (soaked overnight optional)
  • 8 ounces andouille sausage, sliced
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • ¼ to ½ teaspoon cayenne pepper (adjust to taste)
  • Salt, to taste
  • Black pepper, to taste

Holy Trinity Aromatics

  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced

Additional Ingredients

  • 4 cups chicken stock or broth
  • 2 cups long-grain white rice

Instructions

  1. Prep Your Ingredients: Rinse the red beans thoroughly, and soak them overnight if desired to reduce cooking time and improve texture. Chop the onion, celery, bell pepper, and mince the garlic to prepare the Creole “holy trinity” aromatics.
  2. Cook the Sausage and Aromatics: In a heavy pot over medium heat, brown the sliced andouille sausage until it releases its smoky oils, about 5-7 minutes. Remove the sausage and set aside. In the same pot, sauté the onion, celery, bell pepper, and garlic until soft and fragrant, about 5 minutes.
  3. Add Beans and Seasonings: Return the sausage to the pot along with the drained red beans, bay leaves, smoked paprika, cayenne pepper, salt, and black pepper. Pour in the chicken stock, covering all ingredients, and bring the mixture to a slow simmer.
  4. Simmer Slowly: Let the beans and sausage cook uncovered on low heat for 1.5 to 2 hours, stirring occasionally, until the beans are tender and creamy and the sauce has thickened to a perfect consistency.
  5. Prepare the Rice: While the beans simmer, cook the long-grain white rice separately according to package instructions, ensuring it remains fluffy and separate to soak up the savory beans.
  6. Final Adjustments and Serve: Remove the bay leaves, and taste to adjust the seasoning with additional salt, pepper, or spices if needed. Serve the rich, savory red beans ladled over a bed of warm, fluffy rice. Garnish with chopped green onions or parsley, and add hot sauce if desired.

Notes

  • Soaking the beans overnight shortens cooking time and improves texture.
  • Slow simmering enhances flavor depth, so cook on low heat without rushing.
  • Sauté the “holy trinity” of aromatics thoroughly for the best flavor base.
  • Use authentic andouille sausage for the signature smoky flavor, or substitute with smoked kielbasa, chorizo, or bacon if unavailable.
  • Stir occasionally during simmering to prevent beans from sticking and ensure even cooking.
  • Season gradually and taste toward the end, as beans absorb seasoning during cooking.
  • For a vegetarian version, omit sausage and add smoked paprika or liquid smoke for smoky depth.
  • Try mashing some beans during cooking to create a creamier texture.
  • Brown rice can be used instead of white rice for added fiber and a nuttier taste.
  • Add cooked shrimp or crab at the end for a seafood twist.
  • Store leftovers in airtight containers in the fridge up to 4 days or freeze up to 3 months.
  • Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

Nutrition

Keywords: red beans and rice, classic southern recipe, creole, andouille sausage, slow simmer, comforting meal, budget-friendly, gluten free

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