Red Beans and Rice

By Katerina Petrovska · diethood.com

8 hrs 30 min (mostly soaking)Serves 10

A New Orleans classic: slow-simmered red beans with andouille sausage, aromatics and spices, served over rice.

Adjust▾

🌐Translate

⋯

prepSoak 1 pound / 450 g dry red beans in water for 8 hours or overnight, covered by 2 inches of water.
30 ml olive oil	Brown sausage, remove & set aside				Add beans & sausage, stir	Add bay leaves, boil, simmer 1.5–2 hrs until tender	Remove bay leaves, mash 1 cup beans, return & stir	Add water or broth if too thick, adjust seasoning	Stir in parsley & green onions, cook 5 min	Serve over cooked rice
12 to 14 oz / 340 to 400 g andouille sausage, cut into 1/4-inch slices
7 g butter	Sauté onion 3 min, add celery & peppers 4 min	Add garlic, cook 15 sec	Add seasonings, cook 1 min	Pour in broth, scrape bottom
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 (or to taste)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/8 teaspoon ground cayenne red pepper (or to taste)
freshly ground black pepper (to taste)
6 to 7 cups / 1.4 to 1.7 L low sodium vegetable broth
2 bay leaves
drained and rinsed soaked red beans
15 g chopped fresh parsley (plus more for garnish)
15 g chopped fresh green onions (plus more for garnish)
300 g long grain brown or white rice, cooked

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.