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How to Make My Red Beans and Rice - A Step-by-Step Guide

Red beans and rice is a classic comfort food that has been enjoyed for generations. This beloved dish is a staple in Southern cuisine and is known for its rich, hearty flavor and satisfying texture. My red beans and rice recipe is a delicious and easy-to-make meal that is perfect for weeknight dinners or casual gatherings with friends and family.

One of the best things about red beans and rice is its versatility. It can be enjoyed as a side dish, or as a main course, and is perfect fo...

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Ingredients

  • 1 pound dried red beans
  • 3 andouille sausage links
  • 2 tablespoons butter
  • 2 cups minced onions
  • 1 cup minced green bell pepper
  • ½ cup minced celery
  • 4 bay leaves
  • 1 slice ham steak, cubed, or more to taste
  • 2 tablespoons Creole seasoning, divided
  • 7 cups chicken broth
  • 2 tablespoons chopped garlic
  • 1 cup tomato sauce
  • 2 teaspoons vinegar
  • ½ cup chopped green onions, divided
  • 2 tablespoons chopped fresh parsley
  • 3 cups cooked rice, or to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 3 hrs 55 mins
  • Additional Time: 8 hrs
  • Total Time: 12 hrs 5 mins
  • Servings: 6
  • Yield: 6 servings

  • Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
  • Heat a skillet over medium heat; cook sausage until cooked through, 10 to 15 minutes. Transfer sausage to a work surface and slice.
  • Heat butter in a skillet over medium heat; cook and stir onions, bell pepper, celery, and bay leaves until softened, about 5 minutes. Add sausage, ham, and 1/2 of the Creole seasoning; saute over medium-high heat until lightly browned, about 10 minutes. Stir drained beans into sausage mixture.
  • Mix chicken broth, garlic, and remaining Creole seasoning into bean mixture; cover skillet and simmer on low for 3 hours.
  • Stir tomato sauce, vinegar, and 1/2 of the green onions into bean mixture, slightly smashing beans with a potato masher. Simmer, uncovered, until thickened and beans are tender, about 30 minutes more. Mix remaining green onions and parsley into beans and serve over cooked rice.

    • Nutrition

    508 cal.

    • Total Fat: 9g
    • Saturated Fat: 4g
    • Cholesterol: 27mg
    • Sodium: 2124mg
    • Total Carbohydrate: 81g
    • Dietary Fiber: 22g
    • Total Sugars: 8g
    • Protein: 27g
    • Vitamin C: 35mg
    • Calcium: 157mg
    • Iron: 8mg
    • Potassium: 1508mg

    Categories

    Vegan recipes
    Vegetarian recipes
    Main recipes
    Side recipes
    Dinner recipes