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Juneteenth Red Beans Rice Andouille Sausage

A flavorful and hearty dish combining red beans, rice, and Andouille sausage, celebrating the rich culinary heritage of Juneteenth.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Creole, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Beans and Rice
  • 1 cup dried red beans soaked overnight
  • 1 cup long-grain white rice rinsed
  • 4 cups water
Meat and Seasoning
  • 1 lb Andouille sausage sliced
  • 1 medium onion chopped
  • 1 medium green bell pepper chopped
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tbsp Creole seasoning
  • 1 tsp black pepper
  • 1 tsp salt to taste

Method
 

Prepare the Beans
  1. Drain and rinse the soaked red beans. Set aside.
Cook the Sausage and Vegetables
  1. In a large pot, heat olive oil over medium heat. Add the sliced Andouille sausage and cook until browned, about 5 minutes.
  2. Add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are soft, about 5 minutes.
Combine and Simmer
  1. Add the drained red beans, water, Creole seasoning, black pepper, salt, and bay leaf to the pot. Bring to a boil.
  2. Reduce heat to low, cover, and let simmer for 45 minutes, stirring occasionally.
Cook the Rice
  1. In a separate pot, bring 2 cups of water to a boil. Add the rinsed rice, cover, and reduce heat to low. Cook for 18-20 minutes until rice is tender.
Serve
  1. Remove the bay leaf from the beans. Serve the red beans mixture over the cooked rice.

Notes

This dish can be made a day ahead and tastes even better the next day as the flavors meld.