Dutch Oven Red Beans and Rice with Smoky Sausage
If you’re looking for a hearty Southern Inspired side dish, this Dutch oven Red Beans and Rice is the answer! This incredibly flavorful and satiating recipe can be whipped up in a matter of 25 minutes using pantry staple ingredients.
Serve red beans and rice with tacos, burritos, grilled meats, or any of your favorite meals..or a meal by itself.
While similar to Spanish rice, this red beans and rice recipe also calls for chopped Andouille sausage, meaning that you could quite easily opt to enjoy a serving as a main on its own!
HOW IS THIS RECIPE ANY DIFFERENT TO SPANISH RICE?
Technically, this red bean and rice recipe could in fact be called Spanish rice since there are so many variations of Spanish rice on the internet these days.
Whether you want to refer to it as red beans and rice or Spanish rice is of little consequence. Irrespective of the name, it falls within Mexican-inspired cuisine and is great to serve just as you would with a traditional Spanish rice recipe.
HOW TO STORE RED BEANS AND RICE
Red beans and rice can be stored in an airtight container for 4-5 days or in the freezer for up to 1 month.
To reheat your stored red beans and rice without drying out the dish, add it to a microwave safe dish and sprinkle a couple tablespoons of water over the dish per cup leftover. Place a paper towel over the bowl and heat the leftovers for about 20 second intervals until it’s hot throughout.
Ideally, reheated rice should reach 165℉ for food safety purposes.
IS THIS COOKED ON THE STOVETOP OR IN THE OVEN?
You could cook your red beans and rice in a Dutch oven on the stovetop or in the oven, although it may be a little easier to cook this dish on the stovetop since it requires checking.
Another great option is to cook this dish on the grill, this is particularly helpful if you are camping!
WHAT SHOULD I SERVE WITH RED BEANS AND RICE?
Since this dish has Spanish cuisine influence, it would be great to serve alongside Mexican-inspired dishes such as:
- Beef barbacoa
- Chicken fajitas
- Pork carnitas
- Tacos
- Quesadillas
Apart from Mexican recipes, red beans and rice can also be enjoyed with everyday foods, too, as a great way to bulk up a meal.
TIPS FOR MAKING RED BEANS AND RICE
- It’s never a good idea to reheat rice more than once, for the risk of food poisoning. Keep this in mind if you have any leftover red beans and rice, and plan accordingly to use it up quickly during the following days.
- While red beans and rice is typically enjoyed as a side dish, you can also enjoy it as a meal in themselves. If you do so, consider serving it with some finely chopped green onions and fresh cilantro. A dollop of sour cream would also prove to be delicious!
- You can easily halve or double this recipe depending on how many you plan to feed, as well as the size of your Dutch oven or pot.
Dutch Oven Red Beans and Rice
Ingredients
Method
- Heat oil over medium heat in dutch oven or heavy stock pot. Add onion, pepper, celery and sausage. Cook for 5 minutes or until the onion softens and sausage lightly browns. Reduce heat to medium low. Add garlic, oregano and Cajun seasoning; cook for 1 minute.
- Add red beans, chicken broth, tomatoes (if desired) and rice. Make sure that the rice is down in the broth. Stir to combine and bring to low boil. Reduce heat, cover and cook for 15-20 minutes or until rice is tender.
