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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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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