Description
Juneteenth red beans and rice is a vibrant tribute to cultural heritage, blending smoky sausage with creamy red beans served over fluffy rice. This hearty dish not only nourishes the body but also warms the heart, making it perfect for family gatherings or cozy dinners. With its rich flavors and inviting aroma, this meal celebrates resilience and togetherness, ensuring every bite is filled with comfort and joy.
Ingredients
Scale
- 1 cup dried red beans (or 2 cans, rinsed)
- 1 lb andouille sausage (or turkey sausage)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 4 cups long-grain white rice (jasmine or basmati recommended)
- 4 cups chicken broth (or water)
- 2 bay leaves
- 1 tsp thyme
- 1/2 tsp cayenne pepper
- Salt and black pepper to taste
Instructions
- Sauté onion and bell pepper in a large pot over medium heat until softened. Add garlic and cook for an additional minute.
- Stir in sliced sausage and brown for about 5 minutes.
- Add beans, bay leaves, thyme, cayenne pepper, salt, and black pepper. Mix well.
- Pour in broth or water until beans are covered by two inches. Bring to a simmer; reduce heat to low and cook for about an hour (longer if using dried beans) until tender.
- Prepare rice according to package instructions while the beans simmer.
- Once cooked, remove bay leaves and serve generous portions of red beans over fluffy rice.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Simmering
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 55mg