Description
Indulge in a hearty and comforting dish with this Red Beans and Rice Recipe. Combining tender red beans with a medley of vibrant vegetables and savory chicken sausage, this one-pot meal is rich in flavor and nutrition. Perfect for family dinners or meal prep, it’s easy to make and will warm your heart with every bite. Whether served as a main course or side dish, this recipe is versatile enough to please everyone at the table.
Ingredients
Scale
- 1 pound dry red beans
- 12 to 14 ounces chicken sausage, sliced
- 6 to 7 cups low-sodium vegetable broth
- 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
- 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)
- 2 bay leaves
- ½ cup chopped fresh parsley (plus more for garnish)
- ¼ cup chopped fresh green onions (plus more for garnish)
- 1½ cups long grain brown rice or white rice (cooked according to the directions on the package)
Instructions
- Soak the beans overnight in water.
- In a Dutch oven, brown the chicken sausage in olive oil over medium heat; set aside.
- Sauté onions in butter until softened; add celery and bell peppers, cooking until tender.
- Stir in garlic and seasonings; then pour in the vegetable broth.
- Add drained beans and browned sausage; bring to a boil.
- Reduce heat to low; cover and simmer for 1½ to 2 hours until beans are soft.
- Mash some beans for creaminess; adjust consistency if needed.
- Stir in chopped parsley and green onions before serving hot over rice.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Simmering
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 4g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 60mg