title: “Louisiana Red Beans and Rice: A Southern Classic” date: [Insert Date] author: [Your Name] categories: Southern Cuisine tags: Red Beans, Rice, Andouille Sausage, Hearty Meals
Welcome back to my blog, where we dive deep into the flavors of the South with hearty and homely recipes that warm the soul. Today, we’re taking a trip to Louisiana with a classic dish that’s both comforting and richly flavorful—Louisiana Red Beans and Rice. This recipe features creamy red beans, spicy andouille sausage, and a blend of peppers and herbs that bring the taste of the bayou right into your kitchen.
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
- Seasonings: 1 teaspoon salt, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon paprika, ⅛ teaspoon ground cayenne red pepper, freshly ground black pepper to taste
- 6 to 7 cups low sodium vegetable broth (or chicken broth for a non-vegetarian version)
- 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 package directions
Instructions
- Prepare the Beans: Soak the red beans overnight in a large bowl with water covering them by about 2 inches.
- Cook the Sausage: Heat olive oil in a large pot. Brown the andouille sausage slices and set aside.
- Sauté Vegetables: In the same pot, melt butter and sauté onions, celery, and bell peppers. Add garlic and seasonings and cook for an additional minute.
- Simmer: Add broth, drained beans, sausage, and bay leaves to the pot. Bring to a boil, then simmer covered for 1½ to 2 hours until beans are tender.
- Mash and Mix: Mash some of the beans to thicken the sauce, returning them to the pot. Adjust the consistency with water if needed.
- Final Touches: Stir in parsley and green onions, and cook for another 5 minutes.
- Serve: Dish over cooked rice and garnish with extra parsley and green onions.
Cook’s Notes
- Beans: Ensure beans are soaked well to reduce cooking time and achieve the perfect texture.
- Sausage: Andouille sausage is key for its smoky depth and spice; substitute with another smoked sausage if unavailable.
- Herbs: Fresh herbs at the end add a burst of freshness that elevates the dish.
Nutritional Information
- Calories: 400 Kcal per serving
- Servings: 6
Prep and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: Approximately 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
Red beans and rice isn’t just a meal; it’s a celebration of Louisiana culture and tradition, perfect for any day of the week. Whether you’re enjoying it on a chilly evening or serving it up at a family gathering, this dish promises to deliver satisfaction in every spoonful. Dive into this recipe and let the good times roll!
Louisiana Red Beans and Rice
- Total Time: 2 hrs 45 min
- Yield: 6 1x
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 (or 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 package directions
Instructions
1️⃣ Put the dry beans in a large soup pot or a large bowl; cover with water and soak for 8 hours or overnight. Water should come up about 2 inches over the beans. 🌊
2️⃣ When ready to cook, heat 2 tablespoons olive oil in a large Dutch oven or a heavy pot over medium heat. 🔥
3️⃣ 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. 🍖
4️⃣ 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. 🧈🧅
5️⃣ 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. 🌶️🧄
6️⃣ Season with salt, oregano, thyme, paprika, cayenne, and black pepper; continue to cook for 1 more minute. 🧂
7️⃣ Pour in the vegetable broth and stir, scraping up all the browned bits from the bottom of the pot. 🥣
8️⃣ Drain the soaked beans and rinse; add the beans to the pot and stir in the browned andouille sausage. 🌾
9️⃣ 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. ⏳
1️⃣1️⃣ 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. 🥔
1️⃣2️⃣ When beans are cooked through, remove the bay leaves from the pot and discard. 🏞️
1️⃣3️⃣ Remove 1 cup of beans to a bowl; mash the beans with the back of a fork, and then return to the pot and stir until blended. 🍽️
1️⃣4️⃣ If the mixture is too thick, add up to 1 cup of water. 💧
1️⃣5️⃣ Taste for salt and seasonings and adjust accordingly. 👅
1️⃣6️⃣ Stir in parsley and green onions and cook for 5 more minutes. 🌿🧅
1️⃣7️⃣ Remove from heat. 🔥
1️⃣8️⃣ Serve over cooked rice. 🍚
- Prep Time: 15 min
- Cook Time: 2 hrs 30 min
Nutrition
- Calories: 400 Kcal