The Very Best Red Beans and Rice

Experience the ultimate comfort food with *The Very Best Red Beans and Rice*, a soul-warming classic bursting with bold, Cajun-inspired flavors. This hearty dish features tender, slow-simmered red beans infused with smoky Andouille sausage, aromatic vegetables, and a medley of spices, including fragrant thyme and robust Cajun seasoning. Simmered to creamy perfection in a savory chicken broth, the beans are served over fluffy white rice and finished with fresh green onions and a splash of hot sauce for a zesty kick. Perfect for weeknight dinners or meal prepping, this recipe combines wholesome ingredients and traditional Southern cooking techniques to deliver a satisfying, crowd-pleasing meal that stays true to its Creole roots. Whether you're a seasoned chef or new to cooking, this red beans and rice recipe promises authentic taste and easy-to-follow steps for your next family favorite!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 1 pound dried red beans
• 2 tablespoons olive oil
• 12 ounces Andouille sausage, sliced
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups chicken broth
• 2 bay leaves
• 1 teaspoon thyme, dried
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 2 green onions, sliced (for garnish)
• 4 cups white rice, cooked
• 1 dash hot sauce (optional)
• 4 cups water (for soaking beans)

Directions

Step 1

Rinse and sort the dried red beans, discarding any debris. Place the beans in a large bowl, cover with 4 cups of water, and let them soak overnight. Drain and rinse before cooking.

Step 2

In a large dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the sliced Andouille sausage and cook for 5-7 minutes, until browned. Remove the sausage and set aside.

Step 3

In the same pot, add the diced onion, green bell pepper, and celery. Sauté for 5-6 minutes until softened. Add the minced garlic and cook for an additional minute, stirring frequently.

Step 4

Add the soaked and drained red beans to the pot, along with the cooked sausage. Pour in the chicken broth, ensuring the beans are submerged.

Step 5

Stir in the bay leaves, thyme, Cajun seasoning, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 2.5 to 3 hours, stirring occasionally.

Step 6

Check the beans after 2.5 hours. They should be tender and creamy. If the liquid reduces too much before the beans are cooked, add a little more chicken broth or water as needed.

Step 7

Once the beans are cooked, remove and discard the bay leaves. Taste and adjust the seasoning, adding more salt or Cajun seasoning if desired.

Step 8

To serve, spoon the cooked white rice into bowls and ladle the red beans and sausage mixture on top. Garnish with sliced green onions and a dash of hot sauce, if desired.

Nutrition Facts

Serving size	(4516.6g)

Amount per serving	% Daily Value*
Calories	4081.4

Total Fat 123.3g	0%
Saturated Fat 38.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 240.1mg	0%
Sodium 11791.9mg	0%
Total Carbohydrate 551.4g	0%
Dietary Fiber 83.7g	0%
Total Sugars 29.3g
Protein 196.9g	0%

Vitamin D 0IU	0%
Calcium 846.5mg	0%
Iron 43.5mg	0%
Potassium 9578.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.0%

Protein: 19.2%

Carbs: 53.8%