Description

Indulge in the comforting flavors of our Red Beans and Rice Recipe, a classic dish that brings warmth and satisfaction to any meal. This hearty recipe combines tender red beans with an array of aromatic spices and fresh vegetables, creating a delightful harmony of flavors. Cooked together with chicken sausage and served over fluffy rice, it’s perfect for family dinners or gatherings with friends. Easy to prepare and packed with protein and fiber, this dish is not only filling but also versatile; serve it as a main course or a side, and enjoy its rich taste any day of the week!

Ingredients

Scale

1 pound dry red beans
2 tablespoons olive oil
12 to 14 ounces chicken sausage (sliced)
1 large yellow onion (diced)
2 celery ribs (diced)
1 small red bell pepper (diced)
1 small green bell pepper (diced)
6 cloves garlic (minced)
6 to 7 cups low sodium vegetable broth
1½ cups long grain brown or white rice (cooked)

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Instructions

Soak the dry beans in water overnight.
In a Dutch oven, heat olive oil over medium heat and brown the chicken sausage slices. Set aside.
In the same pot, sauté diced onions for about 3 minutes. Add celery, bell peppers, and cook for another 4 minutes. Stir in minced garlic.
Add salt, oregano, thyme, paprika, cayenne pepper, and black pepper; cook for an additional minute before pouring in vegetable broth.
Drain soaked beans, rinse well, and add them along with the browned sausage to the pot. Add bay leaves.
Bring to a boil then reduce heat; cover and simmer for 1½ to 2 hours until beans are tender.
Mash some beans for creaminess if desired, adjust consistency if too thick, then stir in chopped parsley and green onions before serving over rice.

Prep Time: 15 minutes
Cook Time: 120 minutes
Category: Main
Method: Simmering
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 15g
Protein: 20g
Cholesterol: 55mg