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Red Beans and Rice with Andouille Sausage Recipe

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This classic Red Beans and Rice recipe is a hearty, comforting dish featuring tender slow-simmered red beans cooked with smoky andouille sausage, aromatic vegetables, and a perfect blend of spices. Served over fluffy long grain rice, it’s a fulfilling and flavorful meal inspired by traditional Creole cooking.

Ingredients

Beans and Sausage

  • 1 pound dry red beans
  • 12 to 14 ounces andouille sausage (cut into 1/4-inch slices)
  • 2 bay leaves

Vegetables and Aromatics

  • 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 and Herbs

  • 1 teaspoon salt (or to taste)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground cayenne red pepper (or to taste)
  • Freshly ground black pepper (to taste)
  • 1/2 cup chopped fresh parsley (plus more for garnish)
  • 1/4 cup chopped fresh green onions (plus more for garnish)

Liquids and Fats

  • 2 tablespoons olive oil
  • 1/2 tablespoon butter
  • 6 to 7 cups low sodium vegetable broth (or chicken broth)

Rice

  • 1 1/2 cups long grain brown rice or white rice (cooked according to package directions)

Instructions

  1. Soak the beans: Place the dry red beans in a large soup pot or bowl and cover with water so it rises about 2 inches above the beans. Let soak for 8 hours or overnight to soften.
  2. Brown the andouille sausages: Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat. Add the sliced sausage and cook until browned on both sides, stirring frequently. Remove the browned sausage and set aside.
  3. Sauté the vegetables: Add butter to the pot to melt. Stir in the diced onions and cook over medium heat for 3 minutes until starting to soften. Add the diced celery, red bell pepper, and green bell pepper; cook for another 4 minutes. Stir in the minced garlic and cook for 15 seconds until fragrant.
  4. Add seasonings and broth: Stir in salt, oregano, thyme, paprika, cayenne, and freshly ground black pepper; cook for 1 more minute to release the spices’ aromas. Pour in the vegetable broth, scraping the bottom of the pot to lift any browned bits.
  5. Add beans and sausage: Drain and rinse the soaked beans, then add them to the pot along with the browned andouille sausage.
  6. Simmer: Add the bay leaves, bring the mixture to a boil over high heat, then reduce the heat to low. Cover and simmer for 1 1/2 to 2 hours until the beans are tender yet still slightly firm inside. Start checking at 1 1/2 hours by pressing a bean to check consistency.
  7. Mash the beans: Remove and discard the bay leaves. Take 1 cup of beans from the pot and mash them with the back of a fork. Return the mashed beans to the pot and stir well to thicken the mixture.
  8. Adjust consistency and seasoning: If the mixture is too thick, add up to 1 cup of water or broth. Taste and adjust salt, pepper, and other seasonings as needed.
  9. Finish and serve: Stir in the chopped fresh parsley and green onions, cooking for an additional 5 minutes to meld the flavors. Serve the red beans hot over the cooked brown or white rice, garnishing with extra parsley and green onions if desired.

Notes

  • Soaking the beans overnight reduces cooking time and helps achieve even tenderness.
  • Andouille sausage adds authentic smoky flavor; substitute with smoked sausage if unavailable.
  • Adjust cayenne pepper based on preferred spice level.
  • Vegetable or chicken broth can be used depending on dietary preferences.
  • Use fresh herbs for best flavor; dried can be substituted but reduce quantity by half.
  • Brown rice adds nuttiness, but white rice yields a softer texture.
  • Leftovers store well in the refrigerator for up to 4 days and freeze nicely.

Find it online: https://bitezly.com/red-beans-and-rice-with-andouille-sausage-recipe/