Red Beans and Rice

5 from 2 votes

Red Beans and Rice

These Red Beans and Rice are the epitome of Southern comfort. Slow-cooked beans infused with spicy sausage, aromatic spices, and a melody of veggies, all served atop perfectly fluffy white rice. Every bite is a heartfelt embrace of tradition and flavor.

Prep Time20

Cook Time2 15

Total Time2 35

Course: Dinner

Cuisine: American

Keyword: red beans and rice

Servings:

Calories: 395kcal

Author: Joanna Cismaru

Ingredients

1 pound dried red beans soaked overnight, drained and rinsed
½ pound smoked sausage sliced
1 large onion chopped
1 medium green bell pepper chopped
2 stalks celery chopped
3 cloves garlic minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon cayenne pepper
2 bay leaves
1 teaspoon dried thyme
2 quarts water
4 cups cooked long-grain white rice (about 1⅓ uncooked)
green onions chopped, for serving

US Customary - Metric

Instructions

In a large pot over medium heat, cook the sausage until browned and remove it from the pot, leaving the fat behind.
Add the onion, bell pepper, celery, and garlic to the pot and cook until vegetables are softened, about 5 minutes.
Return the sausage to the pot along with the beans, salt, black pepper, paprika, cayenne, bay leaves, and thyme. Stir everything together until well combined.
Add the water to the pot and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, stirring occasionally, until the beans are tender.
To thicken the mixture, use the back of a spoon to mash some of the beans against the side of the pot.
Serve the beans over cooked rice, garnished with chopped green onions.

Notes

Bean Prep: Soaking the beans overnight not only cuts down the cooking time but also helps them cook evenly.
Spice Levels: Feel free to adjust the cayenne pepper based on your heat preference.
Rice Matters: Use long-grain white rice for the best texture. Cook the rice separately and fluff it with a fork to keep grains separate.
Leftovers: This dish tastes even better the next day! Store in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
Vegan Variation: Omit the sausage or replace with a plant-based alternative for a vegan-friendly version.

Nutrition