Ingredients

• 1 1/4 teaspoons table salt
• 1 pound small red beans (about 2 cups), rinsed and sorted
• 4 slices bacon (about 3 1/2 ounces), finely chopped
• 1 medium onion, finely chopped (about 1 cup)
• 1 small green bell pepper, finely chopped (about 3/4 cup)
• 1 celery stalk, finely chopped (about 1/2 cup)
• 1 teaspoon granulated garlic
• 1/2 teaspoon dried thyme leaves
• 1 teaspoon sweet paprika
• 2 bay leaves
• 1/4 teaspoon cayenne pepper
• Ground black pepper to taste
• 3 cups low-sodium chicken broth
• 5 cups water
• 8 ounces andouille sausage, halved lengthwise and sliced 1/4 inch thick
• 6 cups cooked white rice
• 1 teaspoon red wine vinegar, plus extra for seasoning
• 3 scallions, finely sliced
• Hot sauce (optional)

Useful Tips Before Starting

For a quicker soak, bring the beans and brining liquid to a boil in Step 1, remove from heat, cover, and let sit for 1 hour. Drain and rinse thoroughly after.

If andouille sausage is unavailable, kielbasa can be a good substitution, or use 4 ounces of finely chopped tasso for a more authentic taste. Skip the bacon and paprika if using tasso, and sauté it until browned in 2 teaspoons of oil.

For the beans to help thicken the liquid naturally during cooking, keep the simmer slightly bubbly in Step 2. Cooked beans can be made ahead: after cooling, cover and refrigerate for up to two days. When reheating, add a splash of water if necessary.

Soak the Beans

In a large bowl, dissolve the salt in cold water. Add the beans and soak them at room temperature for at least 8 hours, and up to 24 hours. Then, drain and rinse the beans well.

Build the Flavor Base

In a Dutch oven over medium heat, cook the bacon until it is browned and most of the fat has rendered out, which should take about 5 to 8 minutes.

Add the onion, green bell pepper, and celery. Cook these vegetables until they are soft, around 6 to 7 minutes.

Stir in the granulated garlic, dried thyme, paprika, bay leaves, cayenne pepper, and black pepper. Cook these spices until they release their aroma, about 30 seconds.

Simmer the Beans

Add the drained beans, chicken broth, and water to the pot. Bring to a boil over high heat, then reduce to a lively simmer.

Cook the beans, stirring occasionally, until they begin to tenderize and the liquid starts to thicken slightly, which will take about 45 to 60 minutes.

Add the Sausage and Finish

Stir in the andouille sausage and the red wine vinegar. Continue cooking until the beans are completely tender, and the sauce becomes thick and creamy, about 30 more minutes.

Adjust the seasoning to taste with additional salt, black pepper, and red wine vinegar if necessary.

Serve the Dish

Serve the beans over a bed of cooked white rice, topping with finely sliced scallions. Offer hot sauce on the side for those who like a bit of extra heat.

Print Pin

Red Beans & Rice

Red Beans and Rice with smoky andouille sausage, aromatic vegetables, and a rich, savory broth, all melded together and served over fluffy white rice.

Cook Time 1 hour hr 30 minutes mins

Bean Soaking 8 hours hrs

Ingredients

• ▢ 1 1/4 teaspoons table salt
• ▢ 1 pound small red beans about 2 cups, rinsed and sorted
• ▢ 4 slices bacon about 3 1/2 ounces, finely chopped
• ▢ 1 medium onion finely chopped (about 1 cup)
• ▢ 1 small green bell pepper finely chopped (about 3/4 cup)
• ▢ 1 celery stalk finely chopped (about 1/2 cup)
• ▢ 1 teaspoon granulated garlic
• ▢ 1/2 teaspoon dried thyme leaves
• ▢ 1 teaspoon sweet paprika
• ▢ 2 bay leaves
• ▢ 1/4 teaspoon cayenne pepper
• ▢ Ground black pepper to taste
• ▢ 3 cups low-sodium chicken broth
• ▢ 5 cups water
• ▢ 8 ounces andouille sausage halved lengthwise and sliced 1/4 inch thick
• ▢ 6 cups cooked white rice
• ▢ 1 teaspoon red wine vinegar plus extra for seasoning
• ▢ 3 scallions finely sliced
• ▢ Hot sauce optional

Instructions

• Dissolve salt in cold water in a large bowl. Add beans, soak 8-24 hours, then drain and rinse.
• In a Dutch oven over medium heat, cook bacon until browned, 5-8 minutes. Add onion, bell pepper, and celery; cook until soft, 6-7 minutes. Stir in garlic, thyme, paprika, bay leaves, cayenne, and black pepper; cook 30 seconds.
• Add beans, broth, and water. Bring to boil, reduce to a lively simmer. Cook, stirring occasionally, 45-60 minutes until beans tenderize and liquid thickens slightly.
• Add sausage and red wine vinegar. Continue cooking until beans are fully tender, sauce thickens to creamy, about 30 minutes. Adjust seasoning with salt, pepper, and vinegar.
• Serve beans over white rice, garnish with scallions. Hot sauce optional.