Red beans and rice, a timeless dish, has satisfied hungry stomachs for centuries without breaking the bank. This delightful concoction is not only bursting with flavor, but it is also packed with an abundance of fiber and protein. Additionally, it yields a surplus of freezer-friendly leftovers, making it a budget-conscious cook’s ultimate dream. However, this traditional Louisiana Red Beans and Rice recipe requires some patience in the kitchen, so it is best reserved for a leisurely Saturday or Sunday afternoon when you can relax at home. The enticing aroma wafting through your house will be nothing short of amazing, and you will be rewarded with nourishing meals for the entire week.
Are Red Beans and Kidney Beans the Same Thing?
No way! Although they are both red beans, they are distinct varieties. Nevertheless, you can opt for either one in this recipe. Keep scrolling to find my detailed instructions along with comparison photos of red beans and kidney beans.
Do I Have to Soak the Red Beans Overnight?
Actually, there are alternative choices available. Two additional “quick soak” techniques exist, although they still require at least an hour. If you want to explore different ways of soaking your beans, you can find more information in the article titled “How to Soak Your Beans” by Camellia Beans.
If you need a recipe for Red Beans and Rice that uses canned beans, take a look at my “Quickie” Red Beans and Rice.
What Kind of Sausage Should I Use?
Red beans and rice is typically prepared with Andouille sausage, a smoked pork sausage from France that is also popular in Louisiana. However, if Andouille sausage is not accessible, feel free to substitute it with any available smoked pork or beef sausage.
Is Red Beans and Rice Spicy?
The spiciness of the red beans in this recipe is variable. It will vary based on the type of sausage you choose and the amount of cayenne pepper added. In my case, I used Andouille sausage with a “medium” spice level and added 1/4 tsp of cayenne pepper, resulting in moderately spicy red beans. If you prefer mild red beans, opt for a mild sausage and exclude the cayenne pepper.
Is Red Beans and Rice Healthy?
The term “healthy” can vary depending on personal perspective. However, I can affirm that this traditional dish contains a substantial amount of fiber, protein, and vegetables, making it a nutritious meal in my opinion. It does have a slightly elevated sodium content, but you have full control over the amount of salt added at the end of the recipe. If you wish to decrease the saturated fat, you can easily drain the fat from the andouille sausage before incorporating the vegetables. Lastly, for added fiber and nutrients, you can always substitute white rice with brown rice.
Can I Make it Vegetarian?
I have managed to create a scrumptious pot of red beans and rice, omitting the smoked sausage. To learn the process, be sure to check out my recipe for Vegan Red Beans and Rice. This recipe is automatically vegan as the only animal ingredient used is the sausage.
How to Freeze Red Beans and Rice
To ensure food safety, it is important to cool down your cooked red beans and rice as quickly as possible after cooking. I suggest dividing the mixture into individual portions before refrigerating. This not only speeds up the cooling process but also allows for easy reheating in the microwave directly from the fridge or freezer. Once the red beans and rice are fully chilled, they can be transferred to the freezer for long-term storage, lasting approximately 3 months.
Continue scrolling to view the photos taking you through the process, one step at a time.
How to Make Red Beans and Rice – Step By Step Photos
The availability of red beans may vary depending on your location. You have the option to use small red beans or kidney beans, whether they are dark or light in color, for this recipe. To prepare this dish, you will require one pound of dry beans.
To prepare the beans, immerse them in water, ensuring the water quantity is twice that of the beans. Let the beans soak overnight. In case you neglected to soak them, refer to the alternative methods suggested in this article. The accompanying photo displays the beans after being soaked overnight.
I utilized this particular Andouille sausage, which comes in a 14oz. package. However, if you have a package ranging from 12 to 16oz., it will still suffice. In case you are unable to find Andouille sausage, feel free to substitute it with any other smoked pork or beef sausage.
Cut the sausage into circular shapes and place them in a spacious pot along with 2 tablespoons of cooking oil. Cook the sausage over medium heat until it turns a rich brown color. Retrieve the sausage from the pot using a slotted spoon and transfer it to a clean bowl. Store the bowl in the refrigerator while you proceed to prepare the remaining steps of the recipe. If you desire to decrease the fat content in your red beans, you have the option to remove most of the remaining fat from the sausage. However, I chose to retain the fat as it adds a delightful taste to the dish.
As the sausage cooks, proceed by finely chopping one onion, one green bell pepper, and approximately three celery ribs. This combination of flavors, commonly referred to as the “holy trinity,” consists of onion, bell pepper, and celery. Additionally, don’t forget to finely mince four cloves of garlic to enhance the taste.
After removing the sausage, include the onion, celery, bell pepper, and garlic in the pot. Sauté the vegetables over medium heat until the onions become soft. While stirring, utilize the moisture released by the vegetables to dissolve the browned bits of meat from the pot’s bottom.
After the vegetables have become tender, incorporate the Cajun seasoning, which consists of smoked paprika (2 tsp), dried oregano (1 tsp), dried thyme (1 tsp), garlic powder (1/2 tsp), onion powder (1/2 tsp), cayenne pepper (1/4 tsp), and freshly cracked black pepper (about 1/4 tsp). Add two bay leaves to the mixture and continue cooking while stirring for approximately one additional minute.
After soaking the red beans, drain and rinse them thoroughly. Next, place the drained beans into a pot and add 6 cups of fresh water.
To evenly distribute the spices and other ingredients, briefly stir the pot. Then, cover the pot with a lid and increase the heat to medium-high until it reaches a full boil. Once boiling, reduce the heat to medium-low and allow the beans to simmer for an hour, stirring occasionally.
Once the beans have boiled for an hour, they should be tender, but the pot will still appear watery. To thicken the pot, use your spoon to smash the red beans against the side of the pot. Continue smashing the red beans and allow them to simmer without a lid for an additional 30 minutes. Personally, I spent approximately 10 minutes smashing the beans, and then let them simmer for an extra 20 minutes, totaling 30 minutes.
As the red beans continue to simmer for their final 30 minutes, prepare your rice. Combine 1.5 cups of long grain white rice with 3 cups of water in a saucepot. Cover the pot with a lid and bring it to a boil over high heat. Once boiling, reduce the heat to low and allow the rice to simmer for 15 minutes. After the 15 minutes, turn off the heat and let the rice rest, still covered, for an additional 5 minutes. Just before serving, fluff the rice with a fork.
Once the red beans are thoroughly smashed and simmered for a little longer, they will significantly thicken. Furthermore, their consistency will continue to increase as they cool down slightly.
In conclusion, reintroduce the cooked Andouille sausage to the pot and incorporate approximately 1/4 cup of freshly chopped parsley. Stir well to blend the ingredients. Sample the red beans and season with salt according to your preference. It is crucial to include a certain amount of salt to enhance the flavors of this dish. Initially, I used 1 tablespoon for the entire pot, but I recommend beginning with 1 teaspoon and gradually increasing to suit your taste.
Top the red beans with a scoop of cooked rice and a sprinkle of sliced green onion.
