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Red Beans and Rice Recipe
Ben Carraoli

Red Beans and Rice Recipe

I’ve made this red beans and rice recipe so many times, and it never fails to satisfy. The smoky sausage, the tender beans, the bold spices—everything just blends so perfectly. It’s hearty, flavorful, and makes the kitchen smell amazing. If you love comforting meals that feel like a warm hug, this one’s for you.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6
Course: Dinner
Calories: 540
Ingredients Method

Ingredients
  

  • 1 pound dry red beans – Soak overnight for even cooking and perfect softness.
  • 2 tablespoons olive oil – Helps brown the sausage and build flavor in the pot.
  • 12 to 14 ounces andouille sausage sliced into ¼-inch pieces – Smoky and spicy, traditional for Louisiana recipes.
  • ½ tablespoon butter – Adds richness to the veggie sauté.
  • 6 cloves garlic minced – Fresh garlic adds a deep, aromatic flavor.
  • 1 large yellow onion diced – Gives the base its sweetness and depth.
  • 2 celery ribs diced – Essential in Creole cuisine (part of the "holy trinity").
  • 1 small red bell pepper diced – Adds sweetness and color.
  • 1 small green bell pepper diced – Brings a slight bitterness that balances flavors.
  • 6 to 7 cups low sodium vegetable broth – Or use chicken broth for added richness.
  • 2 bay leaves – Infuse the dish with warm herbal notes.
  • ½ cup chopped fresh parsley – Adds brightness and color.
  • ¼ cup chopped fresh green onions – Great for garnish and mild onion flavor.
  • 1 teaspoon salt – Adjust to taste as the broth and sausage may already be salty.
  • 1 teaspoon dried oregano – Earthy herb that boosts depth.
  • ½ teaspoon dried thyme – For a subtle peppery note.
  • ½ teaspoon paprika – Adds color and a hint of sweetness.
  • ⅛ teaspoon ground cayenne pepper – Optional for heat lovers!
  • Freshly ground black pepper to taste – Use generously for balance.

Method
 

  1. Start by soaking your red beans in a bowl of water for at least 8 hours or overnight. This helps them cook evenly and become creamy on the inside.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and let it brown until golden on both sides. This adds a smoky flavor base. Once done, remove the sausage and set it aside.
  3. In the same pot, melt the butter and toss in the onions. Cook until they turn soft and translucent. Then add celery, red and green bell peppers, and garlic. Let them cook for a few minutes until everything is slightly softened.
  4. Sprinkle in the dried herbs—oregano, thyme, paprika, cayenne, salt, and pepper. Stir well and let it cook for another minute. This step releases the oils in the spices, boosting flavor.
  5. Pour in your broth (vegetable or chicken) and use your spoon to scrape up any flavorful bits stuck to the bottom of the pot. These bits are gold when it comes to taste.
  6. Add your soaked red beans, the browned sausage, and the bay leaves. Bring everything to a boil, then reduce the heat to low. Cover and let it simmer gently for 1.5 to 2 hours. Stir occasionally.
  7. Once the beans are tender, take out about 1 cup of beans, mash them with a fork or spoon, and stir them back into the pot. This makes the dish extra creamy without adding cream.
  8. Stir in chopped parsley and green onions. Let it simmer for a final 5 to 10 minutes. Taste and adjust seasoning if needed.
  9. Spoon your red beans mixture over a bed of cooked rice. Garnish with extra parsley or green onions if you like.