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Red Beans and Rice

Red Beans and Rice 🍛🌶️


  • Author: Aurora Recipe
  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings 1x

Description

A classic Southern dish that’s hearty, budget-friendly, and full of bold flavors. Perfect for meal prep or a cozy dinner, this dish combines smoky andouille sausage, tender beans, and perfectly cooked rice for a comforting meal.


Ingredients

Scale
  • 1 lb red beans (soaked overnight or use canned)
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1/2 cup fresh parsley, chopped
  • 1 lb andouille sausage, sliced
  • 1 lb neck bones (or ham hocks)
  • 4 cups chicken broth
  • Salt and pepper, to taste
  • 1/2 tsp cayenne pepper (optional, for heat)
  • 2 cups cooked rice
  • Green onions, chopped (for garnish)

Instructions

  1. Prep the Ingredients:
    • Dice the onion, bell pepper, and celery. Mince the garlic.
    • If using dry red beans, soak them overnight in a large bowl of water. Drain before use. If using canned beans, drain and rinse them under cold water.
  2. Brown the Sausage and Neck Bones:
    • In a large pot or Dutch oven, heat over medium heat and add the sliced andouille sausage. Cook until browned on all sides, about 5-7 minutes. Remove the sausage and set aside.
    • In the same pot, brown the neck bones (or ham hocks) for about 5-7 minutes, turning occasionally to get an even sear. This step helps enhance the rich, smoky flavor of the dish.
  3. Sauté the Vegetables:
    • Add the diced onion, bell pepper, celery, and minced garlic to the same pot. Sauté the vegetables in the remaining fat until softened, about 5-7 minutes. Stir occasionally to prevent burning.
  4. Cook the Beans:
    • Add the soaked (or canned) red beans to the pot along with 4 cups of chicken broth, bay leaf, chopped parsley, and cayenne pepper (if using). Return the browned sausage and neck bones to the pot. Stir everything together to combine.
  5. Simmer:
    • Cover the pot and reduce the heat to low. Let the mixture simmer for 2-3 hours, stirring occasionally. The beans should become tender and the broth should thicken into a rich sauce. If the mixture begins to dry out, add additional water or broth as needed during cooking.
  6. Season and Mash:
    • Once the beans are fully cooked and tender, remove the neck bones or ham hocks from the pot. Season the mixture with salt and pepper to taste.
    • For a thicker consistency, use a spoon to mash some of the beans against the side of the pot. This will help create a creamy texture while leaving some whole beans intact.
  7. Serve:
    • Spoon the red bean mixture over a bed of cooked rice. Garnish with freshly chopped green onions for an added burst of flavor and color.
  8. Enjoy:
    • Savor the comforting and rich flavors of this Southern classic! It’s perfect for meal prep or serving at gatherings, and leftovers taste even better the next day.

Notes

  • Make it Spicy: If you like extra heat, feel free to add more cayenne or a splash of hot sauce before serving.
  • Storage: This dish keeps well in the fridge for up to 4 days or can be frozen for up to 3 months. Simply reheat on the stove, adding a little water or broth if needed.
  • Vegetarian Option: To make this dish vegetarian, skip the sausage and neck bones and use vegetable broth instead of chicken broth. You can add smoked paprika for a smoky flavor without the meat.
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Cuisine: Southern American