Red Beans & Rice Plate Recipe

Soak beans (optional but recommended)

Rinse 1.5 cups dried red beans and remove any debris. Place beans in a large bowl and cover with water (about 6 cups). Soak for at least 4 hours or overnight. Drain and rinse before cooking. If short on time, use quick soak: cover with water, bring to a boil 2 minutes, remove from heat and let sit 1 hour, then drain.

Prepare rice

Rinse 2 cups long-grain white rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice and 4 cups water (or follow package directions). Bring to a boil, reduce heat to low, cover and simmer 18 minutes until water is absorbed. Remove from heat, stir in 1 tbsp butter if using, cover and let rest 5 minutes.

Cook sausage

Slice 12 oz smoked Andouille or kielbasa into 1/4-inch rounds. Heat 1 tbsp oil in a large heavy pot or Dutch oven over medium heat. Add sausage slices and brown 3–4 minutes per side until edges caramelize. Remove sausage with slotted spoon to a plate, leaving rendered fat in pan.

Sauté aromatics

To the pot with rendered fat, add diced onion (1 cup), diced green pepper (1/2 cup), and diced celery (1/2 cup). Sauté over medium heat until softened and translucent, about 6–8 minutes. Add minced garlic (3 cloves) and cook 30–45 seconds until fragrant.

Simmer beans

Add drained beans to the pot with the aromatics and stir to combine. Pour in 3 cups chicken or vegetable stock and additional water as needed to cover beans by about 1 inch (use up to total 4–6 cups from ingredient allowance). Add 2 bay leaves, 1/2 tsp dried thyme, 1/2 tsp smoked paprika, 1 tsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper. Return browned sausage to the pot. Bring to a gentle boil, reduce heat to low, cover and simmer 1 to 1 1/2 hours, stirring occasionally, until beans are tender and liquid has thickened. If beans become dry before tender, add extra hot water or stock 1/2 cup at a time.

Mash for creaminess (optional)

When beans are tender, remove bay leaves. For a creamier texture, mash about 1 to 1 1/2 cups of the beans against the side of the pot with a spoon and stir; this will thicken the sauce. Taste and adjust seasoning with additional salt, pepper, or Cajun seasoning.

Finish

Stir in 2 tbsp chopped fresh parsley and simmer 2 more minutes. Keep beans warm while plating. Fluff rice with a fork before serving.

Plate

Spoon a generous portion of rice onto each plate and ladle red beans and sausage over or beside the rice. Serve immediately.

In a large bowl combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup sliced cucumber, and 1/4 cup thinly sliced red onion.

Just before serving, drizzle 1/2 cup Italian dressing over the salad and toss to coat. Season with 1/4 tsp salt and 1/4 tsp black pepper, or adjust to taste. Serve alongside the red beans and rice.

Warm 4 dinner rolls in a 350°F (175°C) oven for 5–8 minutes or microwave covered for 20–30 seconds until just warm.

Serve rolls with 2 tbsp softened butter on the side.