Red Beans and Rice is a family favorite crave food! I even like the leftovers served cold as a salad.
Red Beans and Rice blends hearty dark red beans with smoky sausage. Perfect for an economical main dish, or beside a rack of ribs.
Without further ado, here’s the Red Beans and Rice recipe (a more compact, printable version appears below):
Table of Contents
- Red Beans and Rice Recipe: Ingredients
- How to Make Red Beans and Rice
- Red Beans and Rice Printable Recipe
- Red Beans and Rice Tips for Success
Red Beans and Rice Recipe: Ingredients
- 1T. olive oil
- 1/4 lb. smoky, cooked sausage, such as kielbasa or choriço, diced
- 2T. onion, chopped
- 2T. green pepper , chopped
- 2 cloves garlic, minced
- 1t. thyme
- 1T. tomato paste
- 1c. rice, uncooked
- 2 1/4 c. hot water
- 1T. beef bouillon powder
- 1 can dark red kidney beans, drained and rinsed
- 1T. parsley or cilantro
How to Make Red Beans and Rice
- In 4-qt. pan, sauté sausage, onion and pepper in olive oil for a few minutes, until softened.
- Stir in garlic, thyme, tomato paste, and rice. Stir well to coat rice. Shut off heat.
- Stir in water and bouillon powder. Bring to a boil over high heat.
- Add beans. Return to boiling, stirring to make sure it’s not sticking.
- Turn heat to low, cover, and simmer for 17 minutes.
- Leaving cover on, remove from heat and let sit 10 minutes.
- Stir in parsley and serve.
Red Beans and Rice Printable Recipe
Red Beans and Rice
Red Beans and Rice blends hearty dark red beans with smoky sausage. Perfect for an economical main dish, or beside a rack of ribs.
Servings: 4
Calories: 320kcal
Cost: $3.50
Ingredients
- 1 T. 1T. olive oil
- ¼ lb. smoky, cooked sausage such as kielbasa or choriço, diced
- 2 T. onion chopped
- 2 T. green pepper chopped
- 2 cloves garlic minced
- 1 t. thyme
- 1 T. tomato paste
- 1 c. rice uncooked
- 2¼ c. hot water
- 1 T. beef bouillon powder
- 1 can dark red kidney beans drained and rinsed
- 1 T. parsley or cilantro
Instructions
- In 4-qt. pan, sauté sausage, onion and pepper in olive oil for a few minutes, until softened.
- Stir in garlic, thyme, tomato paste, and rice. Stir well to coat rice. Shut off heat.
- Stir in water and bouillon powder. Bring to a boil over high heat.
- Add beans. Return to boiling, stirring to make sure it’s not sticking.
- Turn heat to low, cover, and simmer for 17 minutes.
- Leaving cover on, remove from heat and let sit 10 minutes.
- Stir in parsley and serve.
Red Beans and Rice Tips for Success
- Feel free to make this meatier! Simply increase the sausage, up to 1 lb.. You can also change it to a bigger cut, such as slices or 1” chunks. Do not go bigger than that, though; or the sausage will not express enough fat to flavor the rice.
- You may use any red bean, but the dark red kidney beans have the richest flavor.
- This recipe needs a solid pan with no dents and a well-fitted lid, such as this made-in-Italy classic (view here).
- If beans do not agree with you, rinse them really well, and stir them in just before serving, plus a pinch of baking soda.
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