Here’s a classic Red Beans and Rice recipe 🍛 — hearty, flavorful, and perfect for a comforting meal.
Red Beans and Rice
Servings: 4–6
Time: ~1 hour
Ingredients
- 1 cup dried red beans (or 2 cans, drained and rinsed)
- 1 tbsp olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp cayenne pepper (optional, for heat)
- 1 bay leaf
- 4 cups chicken or vegetable broth
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 lb smoked sausage or andouille sausage, sliced
- 2 cups cooked white rice
- Optional: chopped green onions and hot sauce for garnish
Instructions
- Prep beans
- If using dried beans, soak overnight or use quick-soak method (boil 5 minutes, then soak 1 hour).
- Drain and rinse.
- Cook vegetables & sausage
- Heat olive oil in a large pot over medium heat.
- Sauté onion, bell pepper, celery, and garlic 5–7 minutes until softened.
- Add sliced sausage, cook 3–5 minutes until browned.
- Simmer beans
- Add beans, broth, smoked paprika, thyme, cayenne, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to low and simmer 45–60 minutes (for dried beans) until beans are tender.
- For canned beans, simmer 20–30 minutes to let flavors meld.
- Mash slightly
- Mash a few beans against the side of the pot to thicken the sauce.
- Serve
- Spoon over cooked white rice.
- Garnish with green onions and hot sauce if desired.
Tips & Variations
- Vegetarian version: Skip sausage and use smoked paprika or liquid smoke for flavor.
- Spicy: Add extra cayenne, hot sauce, or a pinch of red pepper flakes.
- Creamy texture: Stir in 1–2 tbsp butter at the end for richness.
- Slow cooker option: Combine all ingredients (except rice) and cook on low 6–8 hours.
I can also give you a Cajun-style red beans and rice version with extra spices and bold flavor if you want it more authentic.
Do you want me to give that version?
