Red Beans And Rice With Sausage Recipe

Soak and rinse beans (if using dried)

Rinse 1 cup dried red beans under cold water. For best texture, soak in plenty of cold water for 6–8 hours or overnight. If short on time, use the quick-soak method: cover beans with water in a pot, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse before cooking.

Brown the sausage

Slice 12 oz smoked Andouille or kielbasa into 1/4-inch rounds. Heat 1 tablespoon oil in a large heavy pot or Dutch oven over medium-high heat. Add sausage and brown 3–4 minutes per side until caramelized. Remove sausage to a plate and reserve 1–2 tablespoons rendered fat in the pot (add oil if needed).

Sauté the vegetables

Reduce heat to medium. Add chopped onion (1 cup), green pepper (1/2 cup), and celery (1/2 cup) to the pot. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant.

Combine beans, sausage and seasonings

Return the browned sausage to the pot with the vegetables. Add drained beans, 4 cups chicken or vegetable broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp smoked paprika, 1/4 tsp cayenne (adjust to taste), 1 tablespoon Worcestershire sauce, 1 1/4 tsp salt, and 1/2 tsp black pepper. Stir to combine.

Simmer until beans are tender

Bring mixture to a gentle boil, then reduce heat to low, partially cover and simmer 60–90 minutes, stirring occasionally. If beans were pre-cooked or canned, simmer 20–30 minutes to meld flavors. Add more broth or water as needed to keep beans saucy — aim for a thick, stew-like consistency. Taste after 1 hour and adjust salt, pepper, and cayenne.

Mash some beans for creaminess (optional)

If you prefer a creamier texture, use a potato masher or the back of a spoon to mash about 1/3 of the beans against the side of the pot, then stir. This will thicken the cooking liquid naturally.

Finish and garnish

Remove and discard bay leaves. Stir in 2 tablespoons chopped fresh parsley and adjust seasoning if necessary. Keep warm on very low heat while rice cooks. Garnish with sliced green onions if desired before serving.

Rinse the rice: Place 1.5 cups long-grain white rice in a fine-mesh sieve and rinse under cold water until the water runs clear to remove excess starch.

Cook the rice: In a medium saucepan combine the rinsed rice, 2.25 cups water, 1/2 tsp salt and 1 tablespoon butter or oil (optional). Bring to a boil over medium-high heat, stir once, reduce heat to low, cover tightly and simmer 15 minutes without lifting the lid.

Rest and fluff: Remove from heat and let the covered pot sit 5–10 minutes. Remove lid and fluff rice with a fork. Keep covered until ready to serve.