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Red Beans and Rice

Delicious Red Beans and Rice: A Soul-Warming Classic!

This Classic Southern Red Beans and Rice recipe captures the essence of comfort food, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beans
  • 1 pound dry kidney beans Soak overnight or quick soak.
  • 6 cups water Adjust as needed throughout cooking.
  • 2 pieces bay leaves Remove before serving.
  • 2 teaspoons dried parsley Fresh parsley can be a substitute.
  • 1 teaspoon dried thyme Fresh thyme is a stronger alternative.
  • 1 tablespoon Cajun seasoning Adjust according to spice preference.
  • 0.5 teaspoon cayenne pepper Increase or decrease for preferred spice level.
  • 1 teaspoon dried sage Optional; offers earthy flavor.
For the Base
  • 2 tablespoons olive oil Can be substituted with other oils.
  • 1 large onion, chopped Yellow onions or shallots are alternatives.
  • 1 large green bell pepper, chopped Red or yellow bell peppers can be used.
  • 2 stalks celery, chopped Essential in Cajun cuisine.
  • 3 cloves minced garlic Garlic powder can be used as a substitute.
For the Protein
  • 1 pound andouille sausage, sliced Smoked kielbasa or chorizo can be used.
For Serving
  • 2 cups long grain white rice Essential for traditional presentation.

Equipment

  • Large Pot
  • skillet
  • bowl

Method
 

Step-by-Step Instructions
  1. Rinse and soak the beans overnight in a large bowl of water. Alternatively, boil for 5 minutes and let sit for 1 hour.
  2. In a large pot, combine soaked beans with 6 cups fresh water, bay leaves, dried parsley, thyme, Cajun seasoning, cayenne pepper, and dried sage. Bring to a boil, then simmer for 1 to 1.5 hours.
  3. In a skillet, heat olive oil over medium heat. Add onion, bell pepper, and celery; sauté for 5-7 minutes. Stir in garlic and cook for 1 more minute.
  4. Add sliced sausage to the skillet and cook for 5-7 minutes until browned and crispy.
  5. Once beans are tender, mix in sautéed vegetables and sausage with 4 cups of water. Simmer for another 30 minutes.
  6. Prepare rice according to package instructions, usually boiling 2 cups of water, adding rice, covering, and cooking for 15-20 minutes.
  7. Serve Red Beans and Rice warm over cooked rice, garnishing with green onions or fresh parsley.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 12gSugar: 2gVitamin A: 15IUVitamin C: 35mgCalcium: 100mgIron: 4mg

Notes

This dish is naturally gluten-free and pairs well with cornbread or a beet arugula salad.

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