Welcome to Eating Plebian! In this video, we’ll show you how to make the ultimate Southern comfort food: red beans and rice. This isn’t just a recipe; it’s a piece of Monday history, a “set it and forget it” meal that’s perfect for busy days. I’ll walk you through preparing this delicious and easy dish, from soaking the red beans overnight to perfectly searing the andouille sausage. I’ll also teach you a classic cooking trinity of onions, celery, and green peppers, similar to a French mirepoix, and show you how to get that perfect, thick, gravy-like consistency by mashing the beans. If you want to learn to make really good food without the high costs of restaurants and takeout, then this is the video for you. Don’t forget to like and subscribe for more plebeian eating tips!
Special Equipment:
Medium Dutch oven or other thick-walled pot, Potato masher, Large skillet (for the sausage)
Ingredients:
- 8 oz red kidney beans, pre-soaked overnight in a couple of quarts of water
- Cooking oil (2-3 tablespoons)
- 1/2 an onion, chopped
- 2 celery stalks, chopped
- 1 green pepper, chopped
- 3-5 garlic cloves, finely minced
- 4-6 cups of low-sodium chicken broth
- 2 teaspoons of Cajun spice mix
- 1 dash of red pepper flakes (or up to 1/2 teaspoon, depending on preference)
- 3 bay leaves
- 1 teaspoon of sage
- 2 teaspoons of thyme
- 1 1/2 pounds of Andouille sausage (or other preferred sausage)
- Salt and pepper, to taste
- Chopped green onions or scallions, for garnish
- Hot sauce, for serving (optional)
Directions:
Drain the pre-soaked red beans. Set aside the chopped green onions and sausage, as they are not needed until the end of the cooking process.
Heat a Dutch oven over medium heat. Add 2 to 3 tablespoons of cooking oil to the pot.
Add the chopped onion, green pepper, and celery to the pot. Cook for a couple of minutes until the onions are translucent. This vegetable combination is known as a “trinity.”
Add the minced garlic and saute until aromatic, about 2 to 3 minutes.
Add the drained beans and four cups of chicken broth to the pot. Add the Cajun spice mix, red pepper flakes, sage, thyme, and bay leaves. Stir everything together.
Bring the mixture to a low simmer and cook for at least one hour, a preferably 2 to 2.5 hours, stirring occasionally and checking the fluid level. Do not allow the fluid to drop below the level of the solids, as they can burn easily.
Every half hour, check the liquid level and add more chicken broth as needed. The total amount of broth used will be around five to six cups.
While the beans are finishing, prepare the rice by bringing one cup of white rice, a half teaspoon of salt and two cups of water to a boil, then simmering for 11-12 minutes.
Separately, sear the andouille sausage in a large, hot pan to create a sear on the outside. You do not need to cook it through, as smoked sausage is often safe to eat as it is. This step is done separately to prevent the rendered fat from the sausage from getting into the beans.
Remove the bay leaves from the beans. Season the beans with salt and pepper to taste.
Use a potato masher to mash some of the beans to create a thicker, gravy-like consistency. This releases starches and helps thicken the dish.
To serve, plate the rice and top with the red beans and sausage. Garnish with chopped green onions and hot sauce.
Yields four to six servings
