Name: Louisiana Red Beans and Rice
Prep time: 8 h
Cook time: 2 h
Total time: 10 h
Cuisine: Southern
Ingredients: 1 pound dry red beans; 2 tablespoons olive oil; 12 to 14 ounces Andouille sausage, cut into 1/4-inch slices; 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; 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; 6 to 7 cups low sodium vegetable broth (or chicken broth); 2 bay leaves; ½ cup chopped fresh parsley, plus more for garnish; ¼ cup chopped fresh green onions, plus more for garnish; 1½ cups long grain brown or white rice, cooked according to package instructions

Ingredients

Scale

1 pound dry red beans
2 tablespoons olive oil
12 to 14 ounces Andouille sausage, cut into 1/4-inch slices
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
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
6 to 7 cups low sodium vegetable broth (or chicken broth)
2 bay leaves
½ cup chopped fresh parsley, plus more for garnish
¼ cup chopped fresh green onions, plus more for garnish
1½ cups long grain brown or white rice, cooked according to package instructions

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Instructions

Soak the dry red beans in water for at least 8 hours or overnight.
Brown the Andouille sausage in olive oil, then set aside.
Sauté onions in butter, then add celery and bell peppers, followed by garlic.
Mix in seasonings and broth, scraping the pot for flavor.
Add soaked beans and browned sausage to the pot.
Bring to a boil, then reduce heat and simmer for 1½ to 2 hours.
Mash 1 cup of beans and return to pot for a creamy texture.
Taste and adjust consistency with water or broth if needed.
Stir in parsley and green onions before serving over rice.

Notes

Soaking the beans is essential for even cooking.
Adjust the amount of cayenne pepper based on your spice preference.
Leftovers are great for lunch the next day.

Author: Jesseca
Prep Time: 8 hours (soaking)
Cook Time: 2 hours
Category: Main Dish
Method: Slow Cook
Cuisine: Southern

Nutrition

Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 12g
Protein: 12g
Cholesterol: 30mg