What Is Red Beans And Rice
Straight from the heart of New Orleans, Louisiana, this popular classic packs a punch of flavor and comfort! Red beans and rice is a hearty and satisfying combination of red beans, the aromatic holy trinity, smoked sausage, and a flavorful blend of Cajun spices slowly simmered to perfection. The delicious bean stew is then served over a bowl of warm fluffy white rice to complete its warm and tasty embrace.
Red Beans: These small, rounded beans have a faintly nutty taste and are light red in color. You can also use red kidney beans if you can’t find red beans. Smoked Sausage: Adds depth and a hint of smokiness to the dish. Andouille sausage is the most popular choice and adds a little spice too. Holy Trinity: A common ingredient in Cajun recipes, it’s a mixture of onions, bell peppers, and celery. In this red beans and rice recipe I used green bell pepper but you can use whatever you’ve got on hand. Garlic: Infuses the dish with a rich, pungent garlicky flavor. Seasonings: Salt and black pepper enhance the overall flavor of the dish. Herbs and Spices: A combination of paprika, cayenne pepper, bay leaves, and thyme adds aromatic flavor and a little kick! Water: Needed for cooking and simmering the beans. Long-Grain White Rice: Serves as the base for serving the beans and provides a neutral canvas for the flavors. Chopped Green Onions: Used to garnish the dish, it adds fresh mild onion flavor and a pop of color.
This recipe is straightforward and stress-free! Whether you’re an experienced cook or a beginner, you’ll find that whipping up a hearty bowl of this popular Cajun dish is both convenient and delicious. To begin, cook the sausage over medium heat in a large pot until well browned. Then remove it from the pot and set it aside, but leave the fat. Next, add the chopped onion, green bell pepper, celery, and minced garlic to the same pot. Then saute the mixture for about 5 minutes until the vegetables have become softened. First, put the browned sausage back in the pot. Next, add the soaked beans, salt, black pepper, paprika, cayenne pepper, bay leaves, and thyme. Then stir everything together well, pour in the water, and bring the mixture to a rapid boil. After you’ve got everything in the pot, lower the heat to low. Then cover the pot with a lid and let the beans simmer for about 2 hours, stirring occasionally. When done, the beans will be tender. Once cooked, take the back of a spoon and mash some of the beans against the side of the pot. This step thickens up the beans and makes the dish creamy. When ready, ladle the flavorful bean stew over a bed of perfectly cooked white rice. Then garnish the dish with some freshly chopped green onions and serve your red beans and rice!
Storage
If you have leftovers, you’ll want to store the red beans and rice in separate airtight containers. They will both keep in the fridge for up to 4 days or in the freezer for up to 3 months. Then just gently reheat the dish on the stove in a saucepan or in the microwave on medium heat.
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