Posted on by Lia Fireheart

Red Beans and Rice

Jump to Recipe Print Recipe

Red Beans and Rice

Ingredients

  • 1 pound dry red beans

  • 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

  • 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

  • 6 to 7 cups low sodium vegetable broth you can also use chicken broth

  • 2 bay leaves

  • 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

Directions

  • Put the dry beans in a large soup pot or a large bowl; cover in water and soak for 8 hours or overnight. Water should come up about 2 inches over the beans.
  • When ready to cook, heat 2 tablespoons olive oil in a large Dutch oven or a heavy pot over medium heat.
  • Add the sausage slices to the heated oil and cook until browned on both sides. Stir frequently. Remove the browned sausages from the pot and set them aside.
  • Add butter to the pot and let it melt. Stir in the onions and cook over medium heat for 3 minutes or until starting to soften.
  • Add celery and bell peppers; continue to cook for 4 minutes. Add a little more butter if needed. Stir in garlic and cook for 15 seconds.
  • Season with salt, oregano, thyme, paprika, cayenne, and black pepper; continue to cook for 1 more minute.
  • Pour in the vegetable broth and stir, scraping up all the browned bits from the bottom of the pot.
  • Drain the soaked beans and rinse; add the beans to the pot and stir in the browned andouille sausage.
  • Add the bay leaves, increase the heat to high, and bring the mixture to a boil.
  • Reduce heat to low; cover and simmer for 1-½ to 2 hours or until beans are soft and tender.
  • Start checking for doneness around the 1-½ hour mark by mashing or squeezing the beans between your fingers. The skin should be a bit resistant to pressure, but the interior should be the consistency and appearance of a baked potato.
  • When beans are cooked through, remove the bay leaves from the pot and discard.
  • Remove 1 cup of beans to a bowl; mash the beans with the back of the fork, and then return to the pot and stir until blended.
  • If the mixture is too thick, add up to 1 cup of water.
  • Taste for salt and seasonings and adjust accordingly.
  • Stir in parsley and green onions and cook for 5 more minutes.
  • Remove from heat.
  • Serve over cooked rice.

Notes