Red Beans and Rice with Andouille Sausage Recipe
A hearty and flavorful traditional Red Beans and Rice recipe featuring tender red beans simmered with smoky andouille sausage, aromatic vegetables, and a blend of spices, served over fluffy cooked rice. Perfect for a comforting and satisfying meal.
- Prep Time: 10 minutes (plus 8 hours soaking time)
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Creole, Southern American
Ingredients
Scale
Beans and Broth
- 1 pound dry red beans
- 6 to 7 cups low sodium vegetable broth (you can also use chicken broth)
- 2 bay leaves
Sausage and Vegetables
- 2 tablespoons olive oil
- 12 to 14 ounces andouille sausage (cut into 1/4-inch slices)
- ½ tablespoon butter
- 1 large yellow onion (diced)
- 2 celery ribs (diced)
- 1 small red bell pepper (diced)
- 1 small green bell pepper (diced)
- 6 cloves garlic (minced)
Seasonings
- 1 teaspoon salt (or to taste)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ⅛ teaspoon ground cayenne red pepper (or to taste)
- freshly ground black pepper (to taste)
Finishing Touches
- ½ cup chopped fresh parsley (plus more for garnish)
- ¼ cup chopped fresh green onions (plus more for garnish)
- 1½ cups long grain brown rice or white rice (cooked according to the directions on the package)
Instructions
- Soak the beans. Place the dry red beans in a large soup pot or bowl and cover with water so it rises about 2 inches above the beans. Let them soak for 8 hours or overnight to ensure they soften evenly during cooking.
- Brown the andouille sausage. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium heat. Add the sausage slices and cook until browned on both sides, stirring frequently. Remove the browned sausages from the pot and set aside.
- Sauté the vegetables. Add ½ tablespoon of butter to the pot and melt it. Stir in diced onions and cook over medium heat for about 3 minutes until they start to soften. Add celery and diced bell peppers, cooking for another 4 minutes. Add garlic and cook for 15 seconds, stirring constantly. Add extra butter if needed.
- Stir in the seasonings and broth. Mix in salt, oregano, thyme, paprika, cayenne, and freshly ground black pepper, and cook for 1 more minute to release the flavors. Pour in the vegetable broth, and scrape up all browned bits from the bottom of the pot to incorporate their flavor.
- Add the beans and sausage. Drain and rinse the soaked beans, then add them to the pot along with the browned sausage slices.
- Simmer. Add the bay leaves and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 1½ to 2 hours until the beans are soft and tender. Check doneness starting at 1½ hours by mashing or squeezing a bean; it should have a firm skin but a creamy interior.
- Mash the beans. Remove and discard the bay leaves. Take about 1 cup of cooked beans and mash them with a fork, then stir the mashed beans back into the pot to thicken the sauce and add creaminess.
- Adjust consistency and seasoning. If the mixture is too thick, add up to 1 cup of water or broth to loosen it. Taste and adjust salt, pepper, and spices to your preference.
- Finish and serve. Stir in chopped fresh parsley and green onions, cooking for an additional 5 minutes to meld flavors. Remove from heat and serve the red bean mixture over cooked rice, garnishing with extra parsley and green onions if desired.
Notes
- Soaking beans overnight helps reduce cooking time and improves texture.
- Using andouille sausage adds authentic smoky flavor, but you can substitute with smoked sausage if preferred.
- Adjust cayenne and paprika according to your heat preference.
- Leftovers taste even better the next day and can be refrigerated for up to 4 days.
- For a vegetarian version, omit the sausage and use vegetable broth, adding smoked paprika for a smoky flavor.
Keywords: red beans and rice, andouille sausage, southern recipe, creole cooking, comfort food, hearty dinner
