Red Beans and Rice with Sausage Recipe

Red beans and rice is a classic New Orleans dish, and it’s one of the tastiest and easiest dishes to make that’s also packed with flavor. Thanks to this genuine, flavorful New Orleans–Style Red Beans and Rice recipe from Serious Eats, you can rest assured that you’ll be enjoying a hearty bowl of red beans and sausage in no time.

Ingredients:

Directions:

  1. In order to begin cooking this recipe by placing your red beans in a large bowl and covering it with about 6 cups of cold water. Add 2 tablespoons of kosher salt and stir until the salt is dissolved. Set this aside for around 8 to 16 hours at room temperature. Afterward, drain the pot and rinse.
  2. Next, place your vegetable oil into a large Dutch oven and heat it over medium-high heat until it shimmers. Add your andouille or smoked sausage and cook, stirring, until the discs are lightly browned. This will take about 5 minutes. Then, add in your finely chopped onion, bell pepper, and celery. Season with salt and cook, stirring, until the vegetables have softened and are just starting to brown around the edges. This will take approximately 8 minutes.
  3. Add in your minced garlic and cook until the Dutch oven is quite fragrant. Stir in your cayenne pepper, sage, and a generous dozen grinds of fresh black peppercorn before adding your rinsed beans along with enough water to cover the Dutch Oven by about 2 inches (roughly 6 to 8 cups). If using, place your ham hock, tasso, or pickled pork into the pot. Additionally, add in your thyme leaves and three bay leaves. Bring the mixture to a boil and then reduce the heat to low and simmer for 1 1/2 to 2 1/2 hours before cooking is complete. Note: older beans take much longer to cook thoroughly than more recent ones.
  4. After the initial cooking, remove the lid of your Dutch oven, and add a cup of water to the pot. After about 20 minutes, the liquid should be reduced and start to turn creamy. It will not be as smooth or creamy if you’re cooking in a crock pot.
  5. Once satisfied with the texture and consistency, you’ll discard your bay leaves and thyme stems. Season to taste with your preferred amount of dashes of hot sauce, cider vinegar (if using), and salt and pepper. For the best texture, let your red beans and rice cool overnight in the refrigerator before reheating tomorrow. When reheating, add more water occasionally to make it looser when served. Serve red beans over white rice.
  6. Enjoy!

Notes:

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