Description
A classic Southern comfort dish featuring tender red beans simmered with flavorful beef sausage and aromatic vegetables, served over fluffy long-grain rice. This hearty recipe offers a rich blend of spices and a creamy texture achieved by mashing part of the beans, perfect for a satisfying meal.
Ingredients
Beans and Broth
- 1 pound dry red beans
- 6 to 7 cups low sodium vegetable broth (or chicken broth)
- 2 bay leaves
Meat and Fats
- 2 tablespoons olive oil
- 12 to 14 ounces beef sausage, cut into 1/4-inch slices
- ½ tablespoon butter
Vegetables
- 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
Seasonings and Herbs
- 1 teaspoon salt, or to taste
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ⅛ teaspoon ground cayenne red pepper, or to taste
- Freshly ground black pepper, to taste
- ½ cup chopped fresh parsley, plus more for garnish
- ¼ cup chopped fresh green onions, plus more for garnish
Side
- 1½ cups long-grain brown or white rice, cooked per package instructions
Instructions
- Soak the beans: Place the dry red beans in a large bowl or soup pot and cover with water, ensuring the water rises about 2 inches above the beans. Let them soak for 8 hours or overnight to soften and reduce cooking time.
- Brown the beef sausage: Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the sliced beef sausage and cook until browned on both sides, stirring frequently. Remove the sausage from the pot and set aside to preserve their texture and flavor.
- Sauté the vegetables: Add ½ tablespoon butter to the pot. Once melted, add the diced onions and cook for 3 minutes until translucent. Add celery and both red and green bell peppers; cook for an additional 4 minutes, adding more butter if necessary. Stir in the minced garlic and cook for 15 seconds to release its aroma.
- Add seasonings and broth: Stir in salt, dried oregano, dried thyme, paprika, cayenne pepper, and freshly ground black pepper; let cook for 1 minute to bloom the spices. Pour in the broth and scrape up any browned bits from the bottom of the pot to incorporate deep, rich flavors.
- Add beans and sausage: Drain and rinse the soaked beans, then add them to the pot along with the browned beef sausage, mixing well to combine all ingredients.
- Simmer: Add the bay leaves. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let simmer gently for 1½ to 2 hours until the beans are soft and tender. Test doneness by squeezing a bean gently; the skin should resist slightly while the inside feels creamy like a baked potato.
- Mash the beans: Remove and discard the bay leaves. Take 1 cup of beans from the pot, mash them with a fork, and then stir the mashed beans back into the pot to thicken and add creaminess to the dish.
- Adjust consistency and seasoning: If the mixture appears too thick, add up to 1 cup of water or broth to reach the desired consistency. Taste and adjust salt, pepper, or other seasonings as needed for balanced flavor.
- Finish and serve: Stir in the chopped fresh parsley and green onions, cooking for an additional 5 minutes to meld flavors. Remove from heat. Serve the red beans warm over the cooked long-grain rice, garnished with extra parsley and green onions for freshness.
Notes
- Soaking the beans overnight improves digestibility and reduces cooking time.
- Using low sodium broth allows you to control the salt level better.
- You can substitute beef sausage with smoked sausage or Andouille sausage for different flavor profiles.
- For a vegetarian version, omit the sausage and use vegetable broth.
- Long simmering is key to developing deep, rich flavors and tender beans.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern American
