Red Beans and Rice
This homemade red beans and rice recipe is cozy, flavorful, and perfect for busy weeknights. A from scratch Southern favorite that the whole family will love!
Ingredients
- 1 cup white rice cooked
- 14 ounces andouille sausage sliced
- As Needed drizzle olive oil
- 1 large green bell pepper small diced
- 3 ribs celery small diced
- 1 cup onion small diced
- 2 ½ tablespoons tomato paste
- 3 cloves garlic minced
- 2-3 teaspoons cajun seasoning
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- salt to taste
- 2 (15 ounce) cans kidney beans/red beans drained
- 2 cups chicken stock
- 1 bay leaf
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the sliced sausage and cook until browned, then remove and set aside.
- To the same pot, add the diced onion, celery, and bell pepper. Sauté until softened, about 5–7 minutes.
- Stir in the garlic and cook for 30 seconds. Then stir in the tomato paste and spices. Cook for 1 minute.
- Then, add the beans, chicken stock and bay leaf. Bring everything to a simmer, then reduce the heat, cover, and cook for 30 minutes.
- Remove the lid and mash about ⅓ of the beans against the side of the pot to create a thick, creamy texture. Add the sausage back to the pot, stir, and continue simmering uncovered for 10 more minutes. Taste and adjust the seasonings if needed. Serve over rice. Enjoy!
Notes
If using dry beans:
Soak 3 cups of dry red beans or kidney beans overnight.
To cook dried beans: Drain and rinse the soaked beans, then add them to a large pot and cover with fresh water by about 2 inches. Bring to a boil, then reduce the heat and simmer, uncovered, for 1 to 1½ hours or until the beans are tender. Drain and use as directed in the recipe.
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