Best Louisiana Red Beans And Rice
A cozy and flavorful Creole classic, Louisiana Red Beans and Rice blends tender red beans, smoked andouille sausage, and aromatic vegetables into a soul-warming dish perfect for weeknight dinners or Sunday gatherings.
Calories:
Ingredients
- 1 pound dry red beans
- 2 tablespoons olive oil
- 12 –14 ounces andouille sausage sliced ¼-inch thick
- 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 garlic cloves minced
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ⅛ teaspoon ground cayenne pepper
- Freshly ground black pepper to taste
- 6 to 7 cups low sodium vegetable broth
- 2 bay leaves
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh green onions
- 1½ cups long grain brown or white rice cooked
Instructions
- Soak red beans in a large pot or bowl with water covering them by 2 inches; let sit for 8 hours or overnight.
- Brown sausage slices in olive oil over medium heat until both sides are golden; remove and set aside.
- Melt butter in the same pot, sauté onions 3 minutes, then add celery and bell peppers; cook 4 minutes. Stir in garlic for 15 seconds.
- Add salt, oregano, thyme, paprika, cayenne, and black pepper; cook 1 minute. Pour in broth and scrape up browned bits.
- Drain soaked beans, add them with the browned sausage and bay leaves; bring to a boil.
- Lower heat, cover, and simmer 1½ to 2 hours until beans are soft and mashable.
- Remove bay leaves. Mash 1 cup of beans and stir back in to thicken the pot.
- If too thick, add broth or water. Stir in parsley and green onions. Simmer 5 more minutes and serve over rice.