This red beans and rice recipe is red beans and smoked sausage, creamy enough to spoon over rice. It is not chili or jambalaya with the rice cooked in the pot.
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Red Beans and Rice
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
Description
Red Beans and Rice. From Your Daily Hit.
Ingredients
- 1 pound (450g) dried red beans, soaked
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves
- 12 ounces (340g) smoked sausage, sliced
- 6 cups (1.4L) water
- 1 teaspoon thyme
- 1 1/2 teaspoons salt
- Cooked rice for serving
Instructions
- Put beans, onion, pepper, celery, garlic, sausage, water, and thyme in a pot.
- Simmer until the beans are tender, about 1 1/2 to 2 hours.
- Mash a cup of beans against the side of the pot.
- Salt, simmer 10 minutes more, and serve over rice.
Notes
Soak dried beans overnight, or use the quick soak on the package. Canned beans will not get creamy in the same way.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
Creamy
The mashed cup is the gravy. Whole beans in thin water are not done.
Sausage
Smoked, not fresh Italian. It seasons the pot.
Rice
Cooked beside the beans, not in them.
Water
Keep the beans just covered. A dry pot scorches.
Nutrition (estimated)
About 390 calories per serving. Estimate only, not a lab test.
FAQ
No soak?
It still cooks. Add 30 minutes and more water.
Ham hock?
A hock instead of sausage is the older pot. This one uses sausage.
Salt early?
Salt at the end. Early salt can keep the skins firm.
Leftovers?
Better the next day. Loosen with water.