CajunMainDairy-Free

Red Beans and Rice

Name: Red Beans and Rice
Prep time: 20 min
Cook time: 2 h
Total time: 4 h
Yield: 12 cups
Cuisine: Cajun
Ingredients: 1½ lbs dried red beans (preferably New Orleans Camellia brand); 1 lb andouille sausage, sliced ½-inch thick (smoked sausage can also be used); 4 tbsp olive oil; 6 garlic cloves, minced; 2 medium onions, finely diced; 1 large rib celery, finely diced; 1 medium green bell pepper, chopped; 1½ tsp black pepper; ⅛ tsp cayenne pepper; 2 tsp salt; 3 bay leaves; 2 tsp dried basil; ¾ tsp rubbed sage; 1 cup chopped fresh parsley; 1 bunch fresh green onions, chopped; Cooked white long-grain rice, for serving

Smoky andouille sausage and aromatics meld into creamy red beans over hours of gentle simmering, creating a deeply flavored Cajun classic. The rich, savory gravy clings to fluffy white rice for a dish that tastes like New Orleans comfort. Perfect for lazy weekends or feeding a crowd without fuss.

Prep

20 minutes

Cook

2 hours

Total

2½ hours, plus at least 4 hours soaking

Serves

12 cups

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Ingredients

Units

Instructions

1
In a large bowl, cover beans in water and soak for at least 4 hours or overnight. Water should cover beans by at least an inch.
2
In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
3
Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt, bay leaves, basil, and sage.
4
Cook until beans are softened, about 1½ to 2 hours. Taste and adjust seasonings.
5
Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions.
6
Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.

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Red Beans and Rice

Prep

20 minutes

Cook

2 hours

Total

2½ hours, plus at least 4 hours soaking

Serves

12 cups

Jump to recipe

Ingredients

Units

Instructions

1
In a large bowl, cover beans in water and soak for at least 4 hours or overnight. Water should cover beans by at least an inch.
2
In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
3
Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt, bay leaves, basil, and sage.
4
Cook until beans are softened, about 1½ to 2 hours. Taste and adjust seasonings.
5
Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions.
6
Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.

Reviews

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