Red Beans and Rice
Red Beans and Rice is the Louisiana classic I turn to every time I want a meal that is hearty, budget-friendly, and packed with bold Creole flavor in every bite. Creamy red beans with smoky sausage, garlic, thyme, oregano, and a hint of cayenne come together in one pot and taste absolutely incredible served over rice. I make this for family dinners, potlucks, and meal prep because it feeds a crowd easily and tastes even better the next day. Whether it's a regular Monday night or a Mardi Gras party, this dish never disappoints.
Ingredients
- 1 cup dried red beans
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 8 ounces smoked sausage sliced
- ¼ teaspoon cayenne pepper
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Cooked long-grain white rice for serving
Instructions
- Place the dried red beans in a large bowl and cover with plenty of water. Soak overnight, then drain and rinse before cooking.1 cup dried red beans
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, green bell pepper, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.2 tablespoons olive oil, 1 medium onion, 1 green bell pepper, 2 celery stalks, 4 cloves garlic
- Stir in the sliced smoked sausage and cook for 5 minutes, allowing it to brown slightly and release flavor.8 ounces smoked sausage
- Add the soaked red beans, chicken broth, dried oregano, dried thyme, and cayenne pepper. Season lightly with salt and black pepper. Stir well and bring the mixture to a gentle boil.¼ teaspoon cayenne pepper, 4 cups low-sodium chicken broth, 1 teaspoon dried oregano, 1 teaspoon dried thyme, Salt and black pepper
- Reduce the heat to low, cover, and simmer for 1 to 1½ hours, or until the beans are tender and creamy. Stir occasionally and add additional broth or water if needed. Taste and adjust seasoning with salt and black pepper.
- Remove from the heat and let the beans rest for 5 minutes before serving.
- Serve the red beans over cooked long-grain white rice. Garnish with chopped green onions or fresh parsley, if desired.Cooked long-grain white rice
Notes
Here are a few tips I've picked up from making creamy red beans and rice that help you get the best results every time.
Soak the beans the night before: Soaking your dried red beans overnight cuts down on cook time and helps them cook more evenly, so you don't end up with beans that are mushy on the outside and still firm in the middle.
Brown the sausage well: Don't rush the sausage step. Letting it brown for the full 5 minutes builds a deeper, smokier base flavor that carries through the entire pot.
Stir occasionally while simmering: Give the pot a stir every 20 minutes or so to prevent the beans from settling and sticking to the bottom. This also helps break some of them down naturally for a creamier texture.
Adjust the liquid as needed: If the broth reduces too quickly during the simmer, add a splash of water or extra broth to keep the beans submerged and cooking evenly.
Let it rest before serving: That 5-minute rest off the heat lets the beans settle, and the broth thicken just a bit more before you scoop it over rice. Don't skip it.
Store separately: Keep the red beans in the fridge for 5 to days and separate from the rice to help maintain their best texture. They can also be frozen for up to 3 months and thawed overnight in the refrigerator before reheating gently on the stovetop.
Nutrition
Calories: 449kcalCarbohydrates: 38gProtein: 23gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 40mgSodium: 562mgPotassium: 1056mgFiber: 8gSugar: 3gVitamin A: 190IUVitamin C: 29mgCalcium: 80mgIron: 5mg
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