Description
Juneteenth red beans and rice is a soulful dish that encapsulates flavor, history, and togetherness. This delightful recipe combines tender red beans with smoky sausage and aromatic vegetables, creating a hearty meal perfect for celebrations or family dinners. With its rich textures and vibrant colors, this dish not only nourishes the body but also warms the heart, making it an essential part of any festive gathering.
Ingredients
Scale
- 1 cup dried red beans (soaked overnight)
- 1 cup Andouille sausage (sliced)
- 1 medium onion (diced)
- 1 bell pepper (diced)
- 1 stalk celery (chopped)
- 2 tsp garlic powder
- 1/2 tsp cayenne pepper (adjust to taste)
- 4 cups chicken broth or water
- Salt and pepper to taste
- Cooked white rice for serving
Instructions
- Soak the dried red beans overnight in plenty of water. If using canned beans, rinse under cold water.
- In a large pot, heat a drizzle of oil over medium heat. Sauté onions, bell peppers, and celery until softened (about 5 minutes).
- Stir in the sliced Andouille sausage and cook until browned on all sides (about 5 minutes).
- Add the soaked red beans along with enough broth or water to cover by an inch. Season with garlic powder, cayenne pepper, salt, and pepper. Bring to a boil.
- Reduce heat and let it simmer uncovered for about one hour or until the beans are tender, stirring occasionally.
- Serve over fluffy white rice or with cornbread. Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg