Red Beans and Rice Recipe

Red beans and rice are a traditional dish that is popular in the southern United States, particularly in the states of Louisiana and Mississippi. The dish is typically made with red beans (such as kidney beans or small red beans), long-grain white rice, and a variety of seasonings and vegetables.


Red Beans and Rice Recipe
Red Beans and Rice Recipe


How to Make Red Beans and Rice:

The dish is traditionally made by first soaking the red beans overnight in water. The beans are then cooked with onion, bell pepper, celery, and garlic. Smoked sausage or ham hocks are often added for flavor, and cajun or creole seasoning is used to give the dish a spicy kick. Once the beans are tender, they are served over a bed of white rice.

Red beans and rice is often considered a "Monday" dish in the southern United States because it was a way for slaves and later, working-class families, to use up leftovers from Sunday's meal (usually pork).

It is also considered comfort food, cheap, easy to make, and filling.

Red beans and rice is a staple of Creole and Cajun cuisine, and it is often served as a side dish or as a main course. It can be garnished with green onions, parsley, or hot sauce.

It is a versatile dish, different variations and ingredients can be used to adapt it to different tastes and dietary restrictions. It can be made vegetarian or vegan, gluten-free, or low-carb.


Red Beans and Rice


Ingredients:

  • 1 lb. dry red beans
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 3 cloves of garlic, minced
  • 1 lb. andouille sausage, sliced
  • 1 tsp. cayenne pepper
  • 1 tsp. paprika
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 bay leaf
  • Salt and pepper, to taste
  • 4 cups of chicken broth
  • 4 cups of water
  • 4 cups of cooked white rice



Directions:

Rinse the red beans and pick out any small stones or debris. Soak the beans in water overnight.

In a large pot or Dutch oven, sauté the diced onion and bell pepper in a little oil until they are softened.

Add the garlic and andouille sausage and cook until the sausage is browned.

Drain the soaked beans and add them to the pot.

Add the cayenne pepper, paprika, thyme, oregano, bay leaf, salt and pepper, chicken broth, and water.

Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beans are tender.

Remove the bay leaf and season to taste with salt and pepper.

Serve over cooked white rice. Enjoy!