Red Beans And Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound dry red beans
02 -
2 tablespoons olive oil
03 -
12 to 14 ounces andouille sausage, cut into 1/4-inch slices
04 -
1/2 tablespoon butter
05 -
1 large yellow onion, diced
06 -
2 celery ribs, diced
07 -
1 small red bell pepper, diced
08 -
1 small green bell pepper, diced
09 -
6 cloves garlic, minced
10 -
1 teaspoon salt, or to taste
11 -
1 teaspoon dried oregano
12 -
1/2 teaspoon dried thyme
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1/2 teaspoon paprika
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1/8 teaspoon ground cayenne red pepper, or to taste
15 -
Freshly ground black pepper, to taste
16 -
6 to 7 cups low-sodium vegetable broth (or chicken broth)
17 -
2 bay leaves
18 -
1/2 cup chopped fresh parsley, plus more for garnish
19 -
1/4 cup chopped fresh green onions, plus more for garnish
20 -
1 1/2 cups long-grain brown or white rice, cooked as per package directions
# Instructions:
01 -
Place dry beans in a large pot or bowl, cover with water (about 2 inches above the beans), and soak for 8 hours or overnight.
02 -
Heat olive oil in a large Dutch oven over medium heat. Add sausage slices and cook until browned on both sides, stirring frequently. Remove sausage and set aside.
03 -
Melt butter in the same pot. Add diced onions and cook for 3 minutes until softened. Add celery and diced bell peppers, cooking for an additional 4 minutes. Stir in minced garlic and cook for 15 seconds.
04 -
Add salt, oregano, thyme, paprika, cayenne pepper, and black pepper. Cook for 1 minute. Pour in vegetable broth, stirring to loosen browned bits at the bottom of the pot.
05 -
Drain and rinse soaked beans. Add beans and browned sausage to the pot along with bay leaves. Bring mixture to a boil over high heat.
06 -
Reduce heat to low, cover, and simmer for 1 1/2 to 2 hours or until beans are tender. Check doneness by squeezing the beans; the skin should resist slightly, while the interior should be soft.
07 -
Remove 1 cup of beans and mash them with a fork. Return mashed beans to the pot to thicken the mixture. If too thick, add water (up to 1 cup).
08 -
Taste the mixture and adjust salt and seasonings as needed. Stir in chopped parsley and green onions, cooking for an additional 5 minutes. Remove bay leaves and discard.
09 -
Ladle the bean mixture over cooked rice. Garnish with additional parsley and green onions, if desired.
# Notes:
01 -
Boil soaked beans slowly to avoid splitting their skins.
02 -
Enhance flavor with a splash of vinegar or lemon juice.
03 -
Store the bean mixture separately from rice to maintain texture when refrigerating leftovers.