---
id:
aliases: []
title: Red Beans and Rice
tags:
  - type/recipe
---
# Red Beans and Rice

## Ingredients

* **1 lb** dry red beans, soaked overnight, drained, and rinsed
* **2 tbsp.** cooking oil
* **12--16** oz Andouille sausage, sliced into rounds
* **1** yellow onion, diced
* **1** green bell pepper, diced
* **3 ribs** celery, diced
* **4 cloves** garlic, minced
* **6 cups** water
* **1⁄4 cup** chopped parsley
* **1 tbsp.** salt

### Spices

* **2 tsp.** smoked paprika
* **1 tsp.** dried oregano
* **1 tsp.** dried thyme
* **1⁄2 tsp.** garlic powder
* **1⁄2 tsp.** onion powder
* **1⁄4 tsp.** cayenne pepper
* **1⁄4 tsp.** freshly cracked black pepper
* **2** bay leaves

## Instructions

1. Heat the **oil** in a large pot over medium heat.
   Add the **sausage** and cook until browned.
   Remove the sausage to a bowl and refrigerate.

2. Add the **onion**, **bell pepper**, **celery**, and **garlic** to the pot.
   Sauté over medium heat until the onions are soft.

3. Add the **spices**. Stir and continue to sauté for another minute.

4. Add the **beans** and **water**. Cover and bring to a boil.

5. Once boiling, turn the heat down to medium-low and boil for one hour, stirring occasionally.

6. Smash the beans against the side of the pot with the back of a spoon.
   Continue smashing the beans while simmering uncovered for 30 minutes.

7. Once the red beans have thickened,
   add the sausage back to the pot along with the **parsley**.
   Stir to combine.

8. Serve hot with rice.

## Notes

* Makes 9 cups.

* Because the rice is cooked separately,
  and (assuming leftovers) in multiple batches,
  I've omitted it from this recipe.
  I like 1⁄2 cup (dry) per serving.
