Red Beans And Rice (Printable Version)

Savory beans and sausage pair with rice in this crowd-pleasing Southern comfort favorite, rich in flavor and aroma.

# What You'll Need:

→ Main Ingredients

01 - 450 grams dry red beans
02 - 30 millilitres olive oil
03 - 340 grams andouille sausage, cut into 6 mm slices
04 - 7 grams unsalted butter

→ Vegetables

05 - 1 large yellow onion, diced
06 - 2 celery ribs, diced
07 - 1 small red bell pepper, diced
08 - 1 small green bell pepper, diced
09 - 6 garlic cloves, minced

→ Seasonings

10 - 5 grams salt, or to taste
11 - 1 teaspoon dried oregano
12 - 0.5 teaspoon dried thyme
13 - 0.5 teaspoon paprika
14 - 0.125 teaspoon ground cayenne pepper, or to taste
15 - freshly ground black pepper, to taste

→ Liquids

16 - 1.5 to 1.65 litres low sodium vegetable broth (or chicken broth)

→ Aromatics and Garnishes

17 - 2 bay leaves
18 - 20 grams fresh parsley, chopped, plus extra for garnish
19 - 10 grams fresh green onions, chopped, plus extra for garnish

→ Serving Accompaniment

20 - 270 grams long grain brown or white rice, cooked according to package instructions

# Step-by-Step Guide:

01 - Place the dry red beans in a large bowl or pot, cover with cold water to a depth of 5 centimetres above the beans, and soak for at least 8 hours or overnight.
02 - Heat olive oil in a Dutch oven over medium heat. Add the sausage slices and cook, stirring frequently, until golden brown on both sides. Remove browned sausage and set aside.
03 - Add butter to the pot. Once melted, stir in the onion and cook for 3 minutes until softened. Add celery and both bell peppers, sautéing for an additional 4 minutes. Add more butter if needed. Stir in minced garlic and cook for 15 seconds.
04 - Stir in salt, dried oregano, thyme, paprika, cayenne pepper, and black pepper. Cook for 1 minute. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot.
05 - Drain and rinse the soaked beans. Add them to the pot along with the reserved browned sausage. Stir to combine.
06 - Add bay leaves. Bring the mixture to a boil over high heat, then reduce to low, cover, and simmer for 90 to 120 minutes or until beans are tender, checking for doneness after 90 minutes.
07 - Remove and discard bay leaves. Take 1 cup of beans from the pot, mash with a fork, and return to the pot to thicken the mixture.
08 - If too thick, add up to 250 millilitres water or broth. Taste and adjust salt, pepper, and other seasonings as desired.
09 - Stir in chopped parsley and green onions. Cook for an additional 5 minutes to blend the flavours.
10 - Serve the beans hot over cooked long grain rice, garnished with extra parsley and green onions if desired.

# Additional Notes:

01 - Inspect and rinse beans thoroughly before soaking to remove debris.
02 - Enhance flavour with a splash of vinegar or lemon juice before serving if desired.
03 - For a protein variation, substitute andouille sausage with ham, ham hocks, smoked turkey, or homemade pork sausages.
04 - Canned beans may be used; reduce simmering time to 30 minutes and skip soaking.
05 - Store beans and rice separately in airtight containers for up to one week in the refrigerator.

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