CLASSIC RED BEANS & RICE

July 17, 2017

Time for us to add that cajun favorite to our weeknight dinner rotation. We include andouille sausage in ours, but the seasoning for the red beans gives so much flavor, you could easily skip the sausage for a meatless meal.

Usually you soak beans overnight, but I find in a pinch 6-8 hours does the trick. So if its the morning of when you wanted to make this, you can totally still sneak it in.

CLASSIC RED BEANS & RICECLASSIC RED BEANS & RICE
Serves 4

1 pound dried red beans
2 tablespoons olive oil
1 onion, diced
2 stalks celery, diced
2 bell peppers, diced
4 andouille sausage links, sliced
2 cups vegetable broth
2 cups water
1 tablespoon worcestershire sauce
2 teaspoons hot sauce
2 tablespoons red wine vinegar
1 teaspoon garlic powder
1 tablespoon mustard powder
2 teaspoons salt
1 teaspoon thyme
2 teaspoons pepper
1 teaspoon red pepper flake
White rice
Green onions, sliced

Soak red beans in eight cups water overnight. Saute onions, celery, and bell peppers in a skillet over medium heat until tender. Add sausage to pan and brown. Add vegetable broth, water, red beans, worcestershire sauce, hot sauce, red wine vinegar, garlic powder, mustard powder, salt, thyme, pepper, and red pepper flake.

Increase heat to medium-high and and bring to a boil. Once boiling, turn heat to low and simmer for two hours, until beans are tender. Serve with rice and top with green onion.

CLASSIC RED BEANS & RICE
 
Author:
Ingredients
  • 1 pound dried red beans
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 bell peppers, diced
  • 4 andouille sausage links, sliced
  • 2 cups vegetable broth
  • 2 cups water
  • 1 tablespoon worcestershire sauce
  • 2 teaspoons hot sauce
  • 2 tablespoons red wine vinegar
  • 1 teaspoon garlic powder
  • 1 tablespoon mustard powder
  • 2 teaspoons salt
  • 1 teaspoon thyme
  • 2 teaspoons pepper
  • 1 teaspoon red pepper flake
  • White rice
  • Green onions, sliced
Instructions
  1. Soak red beans in eight cups water overnight.
  2. Saute onions, celery, and bell peppers in a skillet over medium heat until tender. Add sausage to pan and brown.
  3. Add vegetable broth, water, red beans, worcestershire sauce, hot sauce, red wine vinegar, garlic powder, mustard powder, salt, thyme, pepper, and red pepper flake. Increase heat to medium-high and and bring to a boil.
  4. Once boiling, turn heat to low and simmer for two hours, until beans are tender.
  5. Serve with rice and top with green onion.

 

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