Saucepan@saucepan · Shared this recipeFollowAmerican · dinnerThe Best Red Beans and Rice RecipeA hearty Southern comfort dish of tender red beans and spicy andouille sausage simmered with aromatics and served over rice.total10 hr 30 minprep20 mincook2 hrservings10Original recipe on diethood.comKeep this recipeAdd a copy of The Best Red Beans and Rice Recipe to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients10 servingsBack to 10 servings1 lb dry red beans2 tbsp olive oil12 oz andouille sausage, cut into 1/4-inch slices0.5 tbsp butter1 large yellow onion, diced2 celery ribs, diced1 small red bell pepper, diced1 small green bell pepper, diced6 clove garlic, minced1 tsp salt, or to taste1 tsp dried oregano0.5 tsp dried thyme0.5 tsp paprika0.125 tsp ground cayenne red pepper, or to tastefreshly ground black pepper, to taste6 cup low sodium vegetable broth, you can also use chicken broth2 bay leaves0.5 cup chopped fresh parsley, plus more for garnish0.25 cup chopped fresh green onions, plus more for garnish1.5 cup long grain brown rice or white rice, cooked according to the directions on the packageStepsClear checksTap an ingredient or step to check it off.1Step 1: Soak the beans. Put the dry beans in a large soup pot or a large bowl; cover in water and soak for 8 hours or overnight. Water should come up about 2 inches over the beans.2Step 2: Brown the andouille sausages. When ready to cook, heat 2 tablespoons olive oil in a large Dutch oven or a heavy pot over medium heat. Add the sausage slices to the heated oil and cook until browned on both sides. Stir frequently. Remove the browned sausages from the pot and set them aside.3Step 3: Sauté the vegetables. Add butter to the pot and let it melt. Stir in the onions and cook over medium heat for 3 minutes or until starting to soften. Add celery and bell peppers; continue to cook for 4 minutes. Add a little more butter if needed. Stir in garlic and cook for 15 seconds.4Step 4: Stir in the seasonings and broth. Add salt, oregano, thyme, paprika, cayenne, and black pepper; continue to cook for 1 more minute. Pour in the vegetable broth and stir, scraping up all the browned bits from the bottom of the pot.5Step 5: Add the beans and sausage. Drain the soaked beans and rinse; add the beans to the pot and stir in the browned andouille sausage.6Step 6: Simmer. Add the bay leaves, increase the heat to high, and bring the mixture to a boil. Reduce heat to low; cover and simmer for 1-½ to 2 hours or until beans are soft and tender. Start checking for doneness around the 1-½ hour mark by mashing or squeezing the beans between your fingers. The skin should be a bit resistant to pressure, but the interior should be the consistency and appearance of a baked potato.7Step 7: Mash the beans. When the beans are cooked through, remove the bay leaves from the pot and discard them. Remove 1 cup of beans to a bowl; mash the beans with the back of a fork, and then return them to the pot and stir until blended.8Step 8: Adjust. If the mixture is too thick, add up to 1 cup of water or broth. Taste the mixture for salt, pepper, and seasonings, and adjust accordingly.9Step 9: Finish and serve. Stir in the parsley and green onions, and cook for an additional 5 minutes. Remove the beans from the heat and serve them over cooked rice.getsaucepan.com/r/546ebe9a-1bce-4c85-bb07-fb469ca6f46e · Original: https://diethood.com/red-beans-and-rice/
