Red Beans and Rice with Andouille Sausage Recipe
This classic Red Beans and Rice recipe combines tender red beans simmered with flavorful andouille sausage, aromatic vegetables, and a blend of spices, served over fluffy long grain rice. Perfect for a comforting and hearty meal, this dish captures the essence of Creole cuisine with its rich, smoky, and well-spiced profile.
- Prep Time: 8 hours 20 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 10 hours 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
- Diet: Halal
Ingredients
Scale
Beans and Sausage
- 1 pound dry red beans
- 12 to 14 ounces andouille sausage, cut into 1/4-inch slices
- 2 bay leaves
- 6 to 7 cups low sodium vegetable broth (or chicken broth)
Vegetables and Aromatics
- 2 tablespoons olive oil
- ½ tablespoon butter
- 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
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ⅛ teaspoon ground cayenne red pepper (or to taste)
- Freshly ground black pepper (to taste)
- ½ cup chopped fresh parsley (plus more for garnish)
- ¼ cup chopped fresh green onions (plus more for garnish)
Rice
- 1½ cups long grain brown rice or white rice, cooked according to package directions
Instructions
- Soak the beans. Place the dry red beans in a large soup pot or bowl, cover them with water so the water is about 2 inches above the beans, and soak for 8 hours or overnight to soften.
- Brown the andouille sausages. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium heat. Add the sausage slices and cook until browned on both sides, stirring frequently. Remove the browned sausages and set aside.
- Sauté the vegetables. Add the butter to the pot and let it melt. Stir in the diced onions and cook for about 3 minutes until they begin to soften. Add the diced celery and bell peppers, cooking for an additional 4 minutes. Add a touch more butter if needed. Stir in the minced garlic and cook for 15 seconds until fragrant.
- Stir in the seasonings and broth. Add salt, oregano, thyme, paprika, cayenne pepper, and black pepper, cooking for 1 additional minute. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot to add extra flavor.
- Add the beans and sausage. Drain and rinse the soaked beans, then add them to the pot along with the browned andouille sausage. Stir to combine.
- Simmer. Add the bay leaves, turn the heat to high and bring the mixture to a boil. Then reduce to low heat, cover, and simmer for 1½ to 2 hours until the beans are tender. Begin checking at the 1½ hour mark; the beans should have a soft interior with a slightly resistant skin.
- Mash the beans. Remove the bay leaves and discard. Take out 1 cup of beans and mash them with a fork, then return the mashed beans to the pot and stir thoroughly to thicken and blend the mixture.
- 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.
- Finish and serve. Stir in the chopped fresh parsley and green onions, cooking for an additional 5 minutes. Remove from heat and serve the red beans hot over the cooked rice, garnished with extra parsley and green onions.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- Andouille sausage adds a smoky, spicy flavor but can be substituted with smoked sausage if unavailable.
- Use low sodium broth to control salt levels in the dish.
- Mashing some of the beans helps create a creamy texture without using thickeners.
- This dish tastes even better the next day as flavors meld overnight.
- Adjust cayenne pepper to your preferred spice level.
- The dish can be made vegetarian by omitting sausage and using vegetable broth only.
Keywords: red beans and rice, andouille sausage, Creole recipe, classic red beans, hearty bean stew, Louisiana cuisine
