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Classic Red Beans and Rice
Traditional dish · Cajun/Creole
A slow-simmered, deeply flavorful dish featuring tender red beans cooked with the 'holy trinity' of vegetables, smoked sausage, and served over fluffy white rice. This is the quintessential New Orleans comfort food.
Ingredients
- dried red beans1 pound
- water8 cups
- smoked andouille sausage12 ounces
- yellow onion1 large
- green bell pepper1 large
- celery stalks3
- garlic cloves4
- bay leaves2
- dried thyme1 teaspoon
- cayenne pepper1/2 teaspoon
- saltto taste
- black pepperto taste
- cooked white rice4 cups
- fresh parsleyfor garnish
Steps
- 1
Rinse the red beans and pick over them to remove any small stones or debris. Place beans in a large pot or Dutch oven and cover with 8 cups of water. Let soak overnight, or bring to a boil for 1 minute, then remove from heat, cover, and let stand for 1 hour.
- 2
Drain and rinse the beans. Return them to the pot and add 6 cups of fresh water.
- 3
Dice the andouille sausage into 1/2-inch rounds. Add to the pot.
- 4
Finely chop the onion, bell pepper, and celery (the 'holy trinity'). Mince the garlic.
- 5
Add the chopped vegetables, bay leaves, thyme, and cayenne pepper to the pot.
- 6
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until beans are tender, stirring occasionally. Add more water if needed to keep beans submerged.
- 7
Once beans are tender, remove the bay leaves. Mash some of the beans against the side of the pot with a spoon to thicken the sauce, or use an immersion blender for a smoother consistency.
- 8
Season generously with salt and black pepper to taste.
- 9
Serve hot over cooked white rice, garnished with fresh parsley.
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