Description
Southern Red Beans and Rice is a classic Louisiana recipe packed with flavor. Spicy andouille sausage is slowly simmered with red beans and loads of cajun flavor for a comforting meal the entire family will love!
Ingredients
- 3 tablespoons olive oil
- 1/2 pound andouille sausage, sliced
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1 pound dried red beans
- 1 1/2 teaspoon salt
- 1 teaspoon hot sauce (I use Texas Pete)
- 3 bay leaves
- 6 cups cooked rice
- 1/4 cup sliced green onion
Instructions
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Heat oil in a large heavy pan or Dutch oven over medium-high heat. Add sausage and cook until browned, about 6-8 minutes.
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Add onion, bell pepper, and celery and cook 6-7 minutes or until softened. Add garlic, cumin, and thyme and cook for an additional minute.
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Add beans, salt, hot sauce, bay leaves, and enough water to cover the beans by 1 ½ inches. Bring to a boil.
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Reduce heat to a simmer and over. Cook for 1 ½ hours.
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Uncover and continue to simmer until beans are cooked and tender and sauce is thickened, about 45 additional minutes, adding more water as necessary.
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Discard bay leaves and serve over rice with sliced green onions.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop. Add extra water or chicken broth as you reheat to keep the red beans and rice from drying out.
Freeze in a freezer-safe container (affiliate link) or freezer bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: stovetop
- Cuisine: Southern
Nutrition
- Serving Size:
- Calories: 700
- Sugar: 4.2 g
- Sodium: 938.7 mg
- Fat: 19.1 g
- Carbohydrates: 105.5 g
- Fiber: 13 g
- Protein: 26.9 g
- Cholesterol: 23 mg