The Best Red Beans and Rice Recipe

Red beans and rice is more than just a dish; it’s a comforting hug on a plate, a vibrant celebration of Southern culinary traditions. Originating from Louisiana, this hearty meal is a staple that captures the essence of home cooking with its rich flavors and robust ingredients. Traditionally served on Mondays, red beans and rice was a practical way for families to use leftover meats from Sunday dinners while allowing the beans to simmer slowly, creating a delicious meal that could feed a crowd. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe will guide you through making the best red beans and rice from scratch, ensuring that every bite is a testament to the dish's historical roots.

Discover the heartwarming recipe for red beans and rice, a Southern classic that brings comfort and flavor to your table. This staple dish, rooted in Louisiana cuisine, blends rich, creamy beans with a mix of aromatic vegetables and your choice of sausage. Perfect for feeding a crowd, this recipe guides you through selecting ingredients, sautéing for maximum flavor, and achieving a delicious simmer. Embrace the traditions of home cooking with this beloved comfort food that is sure to gather everyone around for seconds.

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Ingredients

1 pound dried red beans (or 2 cans, rinsed and drained)

6 cups of water or low-sodium vegetable broth

1 large onion, chopped

1 green bell pepper, diced

2 stalks celery, diced

3 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon Cajun seasoning

1 teaspoon dried thyme

1 bay leaf

1 pound smoked sausage or andouille sausage, sliced

1 can (14.5 oz) diced tomatoes (optional)

Salt and pepper, to taste

4 cups cooked white rice

Chopped green onions and parsley, for garnish

Instructions

Soaking the Beans (if using dried beans): Rinse the dried red beans and soak them in water for 8 hours or overnight. Drain and set aside.

Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.

Add Garlic and Spices: Stir in the minced garlic, Cajun seasoning, thyme, and bay leaf. Cook for another minute until fragrant.

Combine Sausage and Beans: Add the sliced sausage to the pot, cooking for about 5 minutes until browned. Then, add the soaked beans (or canned beans), stirring to combine everything.

Add Liquid: Pour in the water or vegetable broth, and if using, add the diced tomatoes. Bring the mixture to a boil, then reduce heat to a simmer.

Cooking Time: Cover the pot and let the beans cook for 1.5 to 2 hours (or about 30 minutes if using canned beans), stirring occasionally, until they are tender. Add salt and pepper to taste.

Serve: Once the beans are cooked and creamy, remove the bay leaf. Serve over a bed of filled cooked white rice, garnished with chopped green onions and parsley.

Enjoy: Dig in and enjoy the comforting taste of classic red beans and rice!

Prep Time: 15 minutes | Total Time: 2 hours 15 minutes | Servings: 6