Description
A classic Southern comfort dish with tender red beans, smoky andouille sausage, and fluffy white rice. Perfect for hearty weeknight meals.
Ingredients
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1 pound dry red beans
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2 tablespoons olive oil
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12 to 14 ounces andouille sausage, sliced into 1/4-inch rounds
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1 cup chopped onion
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1 cup chopped celery
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1 cup chopped bell pepper
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3 cloves garlic, minced
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4 cups chicken or vegetable broth
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2 bay leaves
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1 teaspoon dried thyme
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1/2 teaspoon cayenne pepper
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Salt and black pepper, to taste
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2 cups long-grain white rice
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Chopped green onions or parsley, for garnish
Instructions
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Sort and rinse the dry red beans, removing any debris. Soak overnight or use the quick-soak method.
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Heat olive oil in a large pot over medium heat. Sauté onion, celery, and bell pepper for 5–7 minutes until softened, then add garlic and cook 1–2 minutes more.
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Add sliced andouille sausage and cook for 5 minutes, letting the sausage release its flavor into the vegetables.
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Drain the beans and add to the pot with broth, bay leaves, thyme, cayenne, salt, and black pepper. Bring to a boil, then reduce to a simmer.
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Partially cover and simmer for 1.5–2 hours, stirring occasionally, until beans are tender and sauce has thickened. Mash some beans for creaminess if desired.
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While beans cook, prepare rice according to package instructions and keep warm.
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Serve beans over rice, garnish with green onions or parsley, and enjoy.
Notes
Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months. Serve with cornbread or a side salad for a complete meal.
- Prep Time: 15 minutes (plus overnight soaking if using dry beans)
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American