Red Beans and Rice Recipe

This Red Beans and Rice recipe is a classic comfort dish that combines hearty flavors with simple ingredients. Featuring tender sausage, savory onions, and rich kidney beans simmered to perfection, this dish is sure to be a hit at any gathering. With its roots in Cajun and Creole cuisine, it delivers a robust, satisfying meal that’s best enjoyed over a bed of fluffy rice.

The key to its deliciousness lies in the sausage, which infuses the beans with incredible flavor, making it a favorite for both everyday dinners and special occasions.

Red Beans and Rice Recipe

Ingredients:

1 large onion, chopped

2-3 stalks celery, chopped

1 pound sausage (e.g., Hillshire Farm pork blend)

2 cans (15 oz each) kidney beans, drained and rinsed

Salt and pepper, to taste

Water, as needed

Louisiana Hot Sauce (optional, to taste)

Cajun seasoning or cayenne pepper (optional, to taste)

Instructions:

Prepare the Ingredients: Chop the onion and celery. Slice the sausage into bite-sized pieces.

Cook the Sausage: In a large pot, cook the sausage over medium heat until browned and cooked through. Remove the sausage from the pot and set aside.

Sauté the Vegetables: In the same pot, add the chopped onion and celery. Cook until the vegetables are softened and the onions are translucent.

Combine Ingredients: Return the cooked sausage to the pot with the sautéed vegetables. Add the kidney beans and enough water to cover the mixture.

Season the Dish: Add salt and pepper to taste. If desired, incorporate Cajun seasoning or cayenne pepper for extra flavor. Remember, the sausage provides a lot of seasoning, so start with a small amount and adjust as needed.

Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer for at least 30 minutes. The flavors will deepen and the mixture will thicken as it cools.

Adjust Seasonings: Taste the soup and adjust the seasoning if necessary. Add Louisiana Hot Sauce to individual servings, as preferred. Avoid adding it during simmering to prevent a vinegar bite.

Serve: Serve the Red Beans and Sausage over cooked rice. Keep the rice separate from the soup to prevent it from absorbing all the liquid.

Cool and Refrigerate: If preparing ahead of time, let the dish cool and refrigerate. The flavors will continue to develop, and it will thicken even more by the next day.

This hearty and flavorful dish is a crowd-pleaser, perfect for events and gatherings. The sausage adds a rich depth of flavor, making it a truly satisfying meal.

Notes:

Sausage Choice: If you can’t find andouille sausage, any flavorful pork sausage, like Hillshire Farm sausage, works well. For added authenticity, try using a smoked sausage or kielbasa.

Seasoning: The sausage provides significant flavor, so be cautious with additional salt. Taste as you go and adjust the seasoning to your preference. You can also experiment with Cajun or Creole seasoning for a spicier kick.

Simmering: Allow the soup to simmer for at least 30 minutes to let the flavors meld. The dish will thicken as it cools, so it’s okay if it seems a bit soupy initially.

Garlic: If you like garlic, consider adding minced garlic to the pot when cooking the onions and celery for extra depth of flavor.

Spice Levels: Add Louisiana Hot Sauce or cayenne pepper according to your taste preference. Adding hot sauce to individual servings rather than during cooking prevents the vinegar bite from dominating the dish.

Thickening: If the beans break down and the soup becomes too thick, you can add a bit more water to reach your desired consistency.

Rice Preparation: Cook the rice separately and serve it under the bean mixture. This keeps the rice from absorbing all the liquid and becoming too dry.

Make-Ahead: This dish can be made a day ahead. It often tastes even better the next day as the flavors continue to develop.

Freezing: Red Beans and Rice can be frozen. Allow it to cool completely before transferring to airtight containers. To reheat, thaw in the refrigerator overnight and heat gently on the stovetop, adding water if necessary.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of sausage?

Yes, you can use any flavorful sausage such as kielbasa, chorizo, or turkey sausage.

Adjust seasoning to match the sausage’s flavor profile.

Can I make this recipe vegetarian?

Absolutely! Substitute the sausage with a plant-based sausage or increase the amount of beans and vegetables for a hearty, vegetarian version.

What can I use if I don’t have kidney beans?

You can substitute kidney beans with black beans, pinto beans, or navy beans.

Adjust cooking times if needed as different beans may require different cooking times.

How can I thicken the soup if it’s too thin?

If the soup is too thin, you can mash some of the beans with a fork or blender to thicken it.

Alternatively, simmer the soup uncovered to reduce the liquid.

Can I make this dish ahead of time?

Yes, this dish can be made ahead. It often tastes even better the next day as the flavors meld together.

Just store it in an airtight container in the refrigerator.

Can I freeze Red Beans and Rice?

Yes, you can freeze the beans and sausage mixture.

Allow it to cool completely, then freeze in an airtight container.

Reheat on the stovetop, adding a little water if needed to reach the desired consistency.

How do I adjust the spice level?

Adjust the spice level by adding more or less Cajun seasoning, cayenne pepper, or Louisiana Hot Sauce to taste.

For a milder dish, use less spice and add hot sauce to individual servings.

What should I serve with this dish?

Serve Red Beans and Rice over steamed white or brown rice.

You can also pair it with cornbread or a side salad for a complete meal.

Can I use dried beans instead of canned?

Yes, you can use dried beans.

Soak them overnight and cook them until tender before adding them to the recipe.

Adjust the cooking time as needed.

What if I don’t have any celery?

If you don’t have celery, you can omit it or substitute with additional onions, bell peppers, or other vegetables you have on hand.