Comforting Easy Red Beans and Rice – A Hearty, Flavor-Packed Southern Classic Made Simple
Easy Red Beans and Rice is hearty and satisfying.Slow-simmered beans create a creamy texture.Smoky sausage adds depth and richness.Aromatic vegetables build bold flavor.Perfect for meal prep or family dinners.Classic Southern comfort in every bite.
Ingredients
- 1 pound dried red beans (or 3 cans, drained and rinsed)
- 1 tablespoon olive oil
- 1 smoked sausage (Andouille preferred), sliced
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional)
- 2 bay leaves
- 6 cups water or chicken broth
- Salt and black pepper to taste
- 3 cups cooked white rice
Instructions
- If using dried beans, soak overnight in water. Drain and rinse before cooking.
- In a large pot, heat olive oil over medium heat. Add sausage and cook until browned. Add onion, bell pepper, celery, and garlic. Sauté until softened.
- Add soaked beans, thyme, paprika, cayenne, bay leaves, and broth. Bring to a boil, then reduce heat and simmer for 1–1½ hours until beans are tender and creamy.
- Lightly mash some beans against the side of the pot to thicken the mixture naturally.
- Remove bay leaves. Season with salt and pepper. Serve hot over steamed white rice and garnish with parsley or green onions.
Notes
- Dried beans give the best texture and flavour.
- The “Holy Trinity” (onion, bell pepper, celery) is essential for authentic taste.
- Use Andouille sausage for traditional flavour.
- Beans thicken as they cool.
- Adjust cayenne for spice level.
- Stir occasionally to prevent sticking.
- Leftovers taste even better the next day.
- Freezes well for up to 3 months.