Description
Indulge in the comforting flavors of this classic red beans and rice dish that transports you straight to the vibrant streets of Louisiana. Packed with hearty red beans, aromatic vegetables, and a blend of spices, this recipe is perfect for busy weeknights or festive gatherings. Easy to make and even better as leftovers, each bowl offers a warm embrace of flavor that will have everyone coming back for seconds.
Ingredients
Scale
- 1 cup dried red beans (or 2 cans, drained)
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 4 cups low-sodium vegetable broth
- 1 cup long-grain white rice
- 8 oz Andouille or smoked sausage, sliced
- Salt and pepper to taste
- Green onions and parsley for garnish
Instructions
- If using dried beans, soak them overnight. Rinse thoroughly before cooking.
- In a large pot over medium heat, sauté the onion, bell pepper, and celery in olive oil for about 5-7 minutes until softened.
- Add the minced garlic, cumin, and smoked paprika; cook for an additional minute until fragrant.
- Stir in the soaked (or canned) beans and vegetable broth. Season with salt and pepper.
- Bring to a gentle boil, then reduce heat and simmer for 30-40 minutes until the beans are tender.
- While the beans simmer, cook the rice according to package instructions.
- Serve the red beans over fluffy rice and garnish with green onions and parsley.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 25mg
Keywords: - For a vegetarian option, substitute sausage with mushrooms or omit it entirely. - Adjust spice levels by adding cayenne pepper or hot sauce. - Leftovers can be stored in an airtight container in the fridge for up to five days.