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Red beans and rice

A delightful recipe for red beans and rice, perfect for comfort food lovers.

  • Author: Ghalina
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 4-6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Creole
  • Diet: Gluten Free

Ingredients

Scale
  • 450 g dry red beans
  • 30 ml olive oil
  • 350–400 g andouille sausage, sliced into 6 mm rounds
  • 7 g butter
  • 1 large yellow onion, diced
  • 2 celery ribs, diced
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 6 cloves garlic, minced
  • 5 g salt, or to taste
  • 1 g dried oregano
  • 0.5 g dried thyme
  • 0.5 g paprika
  • 0.1 g ground cayenne pepper, or to taste
  • Freshly ground black pepper, to taste
  • 1.5–1.7 litres low-sodium vegetable broth or chicken broth
  • 2 bay leaves
  • 30 g chopped fresh parsley, plus extra for garnish
  • 10 g chopped fresh green onions, plus extra for garnish
  • 270 g long grain brown or white rice, cooked as per package instructions

Instructions

  1. Soak the dry red beans overnight in water.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the sliced andouille sausage and cook until browned.
  4. Stir in the butter, onion, celery, red bell pepper, green bell pepper, and garlic. Cook until the vegetables are softened.
  5. Add the soaked red beans, salt, oregano, thyme, paprika, cayenne pepper, and black pepper to the pot.
  6. Pour in the vegetable or chicken broth and add the bay leaves.
  7. Bring the mixture to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, or until the beans are tender.
  8. Stir in the chopped parsley and green onions before serving.
  9. Serve the red beans over cooked rice and garnish with additional parsley and green onions.

Notes

  • Adjust the spice levels according to your taste.
  • For a vegetarian version, omit the sausage and use vegetable broth.
  • This dish can be made ahead of time and reheated.

Nutrition