How to Make Red Beans and Rice
Bold, smoky, and insanely creamy—this Red Beans and Rice is comfort food at its finest! Expert techniques and homemade Cajun seasoning deliver flavor and creaminess that others can’t match! See the post for tips, variations, and step-by-step photos for a recipe in a league of its own!
Servings 6 -8 servings
Ingredients
- 1 pound dry kidney beans
- 1 pound andouille sausage, sliced 1/4-inch thick
- 2 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 4 garlic cloves, minced
- 1 1/2 teaspoons salt
- 1 tsp EACH smoked paprika, onion powder, garlic powder
- 1/2 tsp EACH ground cumin, ground coriander
- 1/4 tsp EACH pepper, cayenne pepper, rubbed sage
- 8 cups water, plus more as needed
- 1 10 oz. can mild Rotel tomatoes
- 2 tablespoons chicken bouillon (base, powder or crushed cubes)
- 1 tablespoon dried parsley
- 1 tsp EACH dried oregano, dried thyme, dried basil
- 3 bay leaves
For Serving
- 4 cups cooked long grain white rice
- Fresh parsley
- Green onions
- Hot Sauce
Instructions
- Soak Beans: The night before, add the dry beans to a large bowl and cover them with triple their volume of water. Make sure there is room at the top of the bowl for the beans to expand. Soak in the refrigerator overnight.
- Brown Sausage: Heat a large Dutch oven (6- or 7-quart) over medium heat (without oil). Add the sliced sausage in a single layer and cook until browned on each side. Transfer with a slotted spoon to a small bowl. Refrigerate until ready to use.
- Sauté Vegetables: Melt 2 tablespoons of butter in the drippings over medium heat. Add the onions, bell peppers, and celery, and sauté until the onions are soft, about 7 minutes, while scraping up the browned bits from the bottom of the pan.
- Sauté Garlic and Spices: Add the smoked paprika, onion powder, garlic powder, ground cumin, coriander, pepper, cayenne, and sage, then add the garlic. Stir and cook for one minute.
- Add Beans: Drain and rinse the soaked beans, then add them to the vegetables, along with 8 cups of water, the Rotel tomatoes, chicken bouillon, and all remaining herbs/spices/bay leaves.
- Simmer: Cover, bring to a boil, then reduce the heat to medium-low. Simmer for 90 minutes, stirring occasionally and replacing the lid. The beans should start to break down and become creamy in the last 30 minutes (you can also use a spoon to smash some against the side of the pot). You will need to stir more often during this time, and likely add additional water depending on your desired consistency (I add 2 cups). Alternatively, if you have excess water, simmer uncovered for the last 30 minutes. If, after 90 minutes, the beans aren’t tender, add water as needed and continue simmering until they are. (This can happen if the beans are old.)
- Cook Rice: While the beans simmer for the final 30 minutes, cook the rice. I recommend using a rice cooker for hands-off cooking!
- Add Sausage: Once the red beans are tender, stir the cooked sausage back into the pot and warm through.
- Season to Taste: If the dish tastes like it’s missing something, it is salt or cayenne pepper. Sprinkle in a little at a time, tasting often until it’s perfect for you.
- Serve: Enjoy individual bowls of red beans and rice, topped with fresh parsley and green onions, with hot sauce on the side.