Classic Red Beans and Rice
A timeless Louisiana-inspired favorite, this one-pot meal brings together tender red beans, vibrant veggies, and Cajun spices simmered to perfection. Whether you’re serving it on a weeknight or feeding a crowd, it’s budget-friendly, comforting, and deeply satisfying.
Ingredients
- 1 pound dry red beans
- 2 tablespoons olive oil
- 12 to 14 ounces andouille sausage sliced
- ½ tablespoon butter
- 1 large yellow onion diced
- 2 celery ribs diced
- 1 small red bell pepper diced
- 1 small green bell pepper diced
- 6 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ⅛ teaspoon ground cayenne pepper
- Black pepper to taste
- 6 –7 cups low sodium vegetable broth or chicken broth
- 2 bay leaves
- ½ cup fresh parsley chopped
- ¼ cup green onions chopped
- 1½ cups cooked brown or white rice
Instructions
- Soak the beans overnight.
- Brown the sausage in olive oil and set aside.
- Sauté onion, celery, peppers, then add garlic.
- Stir in spices and broth.
- Add beans and sausage to the pot.
- Simmer for 1½ to 2 hours until beans are tender.
- See full steps with tips & photos → https://p4pd.org/classic-red-beans-and-rice/
Notes
- For vegetarian version, skip sausage or replace with smoked tempeh or mushrooms.
- Don’t skip mashing the beans—it makes the sauce rich and hearty!
- If short on time, use canned red beans and simmer for 30–40 minutes.