Red Beans and Rice

Red Beans and Rice

Overview

• Cuisine: Creole / Louisiana

• Prep Time: 15 minutes

• Cook Time: 2-3 hours

• Total Time: 3.5 hours

• Servings:10

Ingredients

• 1 lb dry red kidney beans (soaked overnight, drained)

• 1 tbsp vegetable oil

• 12–14 oz smoked sausage (andouille preferred), sliced

• 1 small onion, diced

• 1 bell pepper, diced

• 3 celery stalks, diced

• 3 cloves garlic, minced

• 6 cups water or chicken broth

• 1 tbsp Worcestershire sauce

• ½ tsp black pepper

• 1 tbsp chili powder

• ½ tsp cayenne (optional)

• Salt to taste

• 3 cups cooked white rice

• Optional: chopped green onions & parsley for garnish

Instructions

1. Soak Beans:

   Soak beans in water over night and then drain.

2. Brown sausage:
   Heat oil in a large pot over medium heat. Add sausage and cook until browned. Remove and set aside.

3. Sauté vegetables:
   In the same pot, cook onion, bell pepper, and celery until soft (about 5 minutes). Add garlic and cook 1 minute more.

4. Simmer beans:
   Add beans, broth, sausage, Worcestershire sauce, black pepper, chili powder, and cayenne. Bring to a boil, then reduce heat and simmer uncovered for 2–3 hours, or until beans are soft.

5. Mash for texture:
   Lightly mash some beans against the side of the pot to create a creamy consistency.

6. Season & finish:
   Add salt to taste.

7. Serve:
   Spoon beans over hot white rice. Garnish if desired with green onions and parsley.

Tips

• This recipe also works great in a slow cooker. If using a slower cooker, you do not have to presoak the beans overnight. I cut down the broth to 5 cups of using slow cooker as the liquid does not evaporate like in a pot. Cook on high for 4-5 hours or low for 6-8 hours.

• The dish tastes even better the next day as flavors deepen.

• Add a splash of hot sauce or vinegar for extra kick.

I love putting this in a crock pot in the morning and just letting it go. You can also throw rice in the rice cooker and just be set for dinner later on. .