-
Prep time
4 hours 15 minutes
-
Cook time
1 hour 30 minutes
-
makes
10 to 12 cups
Test Kitchen Notes
This dish shines in its simplicity. The small step that makes all the difference? Soak the beans overnight, and mash a bit of the final mixture, to get a super creamy, rich texture. Serve over rice to soak up all the extra flavors. —Food52
Watch This Recipe
Red Beans & Rice
Ingredients
-
1 1/2 pounds
dried red beans
-
1 pound
Andouille sausage, sliced into ½-inch-thick rounds
-
4 tablespoons
extra-virgin olive oil, divided
-
6
garlic cloves, minced
-
2
medium sweet onions, chopped
-
2
large celery stalks, sliced
-
1
large green bell pepper, de-seeded and large diced
-
1 teaspoon
ground black pepper, plus more to taste
-
1/2 teaspoon
ground cayenne pepper (optional)
-
2 teaspoons
Cajun seasoning
-
2
bay leaves
-
1 teaspoon
dried basil
-
Kosher salt, to taste
-
1 cup
fresh parsley, roughly chopped
-
1 bunch
fresh green onions, sliced
-
Cooked long-grain white rice, for serving
Directions
-
In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
-
In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, followed by the onions, celery, and bell pepper. Sauté for 5 minutes. Sauté over medium heat until onions are translucent and the other vegetables are soft, about 10 to 12 minutes. Add garlic and sauté until fragrant, about 2 minutes.
-
Pour soaked beans (with the soaking water) into the pot and bring to a simmer. Add black pepper, cayenne, Cajun seasoning, bay leaves, and basil.
-
Cook until beans are softened, about 1 ½ to 2 hours. Taste and adjust seasonings as desired.
-
15 minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them. Stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer for about 15 minutes, taste and adjust seasoning, then add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve warm over rice.
See what other Food52ers are saying.