Easy Red Beans and Rice
Ingredients:
1 pound dry red beans
2 tablespoons olive oil
12 to 14 ounces andouille sausage, sliced
1/2 tablespoon butter
1 large yellow onion, diced
2 celery ribs, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
6 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/8 teaspoon ground cayenne pepper (optional)
Freshly ground black pepper, to taste
6 to 7 cups low-sodium vegetable or chicken broth
2 bay leaves
1/2 cup chopped fresh parsley
1/4 cup chopped fresh green onions
1 1/2 cups cooked long-grain white or brown rice
Instructions:
Soak the beans: Place dry red beans in a large bowl or pot and cover with water by a couple of inches. Soak overnight or for at least 8 hours. If using canned beans, skip this step.
Brown the sausage: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add sausage slices and cook until browned. Remove and set aside.
Sauté the vegetables: In the same pot, melt butter. Add diced onion and cook for about 3 minutes. Stir in celery and bell peppers, and cook for another 4 minutes. Add minced garlic and cook for 15 seconds.
Add spices and broth: Stir in salt, oregano, thyme, paprika, cayenne (if using), and black pepper. Mix well. Pour in the broth, scraping the bottom of the pot to lift any browned bits.
Simmer with beans: Drain and rinse soaked beans. Add them to the pot along with the browned sausage and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the beans are tender.
Thicken the dish: Remove bay leaves. Mash about 1 cup of beans in a bowl and stir them back into the pot. If it’s too thick, add more broth or water.
Finish and serve: Stir in chopped parsley and green onions, and let it simmer for 5 more minutes. Serve hot over cooked rice.
Notes:
Forgot to soak beans? Use canned red beans and simmer for just 30 minutes.
To boost the smoky flavor without meat, try smoked paprika or tofu.
Add a splash of vinegar or lemon juice at the end to brighten the dish.
Store rice and beans separately in the fridge for up to 1 week or freeze for later use.
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