Red Beans And Rice Recipe

→ Main Ingredients

→ For Serving

Place dry red beans in a large soup pot or bowl. Cover with water so the water level sits 2 inches above the beans. Soak for at least 8 hours or overnight.

Heat olive oil in a large Dutch oven over medium heat. Add sausage slices and cook, turning as needed, until browned on both sides. Remove the sausage from the pot and set aside.

Add butter to the same pot. Once melted, add diced onion and cook over medium heat for 3 minutes until starting to soften. Add celery and both diced bell peppers; continue cooking for 4 minutes, adding a bit more butter if needed. Stir in garlic and cook for 15 seconds.

Add salt, dried oregano, thyme, paprika, cayenne, and black pepper to the vegetables. Cook for an additional minute, then pour in the broth, scraping to release any browned bits from the bottom.

Drain and rinse the soaked beans. Add them to the Dutch oven with the vegetables and broth, then return the browned sausage to the pot. Stir to combine.

Add bay leaves. Raise heat to high and bring to a boil, then immediately reduce to low. Cover and simmer gently for 90 to 120 minutes, or until beans are tender.

After about 90 minutes, begin testing beans by mashing one between your fingers. The skin should resist slightly while the center is soft, like a baked potato.

When beans are done, discard the bay leaves. Remove 1 cup of beans from the pot, mash them with a fork, and return to the Dutch oven. Stir well to thicken the mixture.

If the beans are too thick, add up to 1 cup water or broth. Taste and adjust salt, pepper, and seasonings as desired.

Stir in the chopped parsley and green onions. Cook for an additional 5 minutes, then remove from heat.

Spoon the red beans and sausage mixture over prepared rice. Garnish with additional parsley and green onions if desired.