Description
Juneteenth red beans and rice is a heartwarming dish that beautifully encapsulates celebration, community, and rich culinary tradition. This flavorful recipe features tender red beans simmered with smoky Andouille sausage and a medley of aromatic vegetables, served over fluffy rice.
Ingredients
Scale
- 1 cup dried red beans (or 2 cans, drained)
- 1 cup Andouille sausage, sliced
- 1 medium onion, diced
- 1 green bell pepper, chopped
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 bay leaves
- 1 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Soak the dried red beans overnight in water or use canned beans for convenience.
- In a large pot over medium heat, add oil and sauté onion, bell pepper, celery, and garlic until fragrant (about 5 minutes).
- Stir in sliced Andouille sausage and cook until slightly browned.
- Add the soaked or canned red beans along with vegetable broth, bay leaves, salt, pepper, and cayenne. Bring to a boil.
- Reduce heat to low; cover and let simmer for about 1 hour for dried beans or 20 minutes for canned beans until creamy.
- Serve over fluffy cooked rice and garnish with fresh parsley or green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 45mg