If you’re searching for a hearty, flavorful dish that feels like comfort in a bowl, this Domingo Rojo Beans recipe is just what you need. Packed with smoky spices, tender beans, and savory sausage, it’s a wholesome meal that satisfies both hunger and soul.
Inspired by Southern-style cooking, this dish brings together the holy trinity of onion, bell pepper, and celery, enhanced by garlic and Cajun spices. The slow-simmered beans absorb all the rich flavors, creating a dish that’s deeply comforting like the Pete Chili Recipe with Beans.
Whether served over rice or enjoyed on its own, this recipe is perfect for weeknight dinners, family gatherings, or whenever you crave something warm, rustic, and filling.
What Makes This Domingo Rojo Beans So Delicious?
The first spoonful of these Domingo Rojo Beans greets you with a smoky, savory depth from the paprika and andouille sausage, similar to Bojangles Pinto Beans. The slow-cooked beans are soft and creamy, perfectly carrying the flavors of the broth.
Each bite balances earthiness from the beans, sweetness from sautéed onions and peppers, and a touch of heat from cayenne. The herbs-oregano, thyme, and bay leaves-add an aromatic layer that makes the dish taste cozy and well-rounded.
Topped with fresh parsley and green onions, this dish is both hearty and vibrant, making it not just filling, but also refreshing with every bite.
Ingredients Required for Domingo Rojo Beans Recipe
Here’s the list of Ingredients you’ll need to make this Domingo Rojo Beans
- 1 lb. dry Red Beans or Kidney Beans
- 2 tbsp cooking oil
- 14 oz. Andouille sausage, sliced
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 tsp minced garlic
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 2 bay leaves
- 6 cups water
- 1/4 cup chopped fresh parsley (or dried)
- 1 tbsp salt, or to taste
- 3 green onions, sliced
Kitchen Tools You’ll Need
- Large pot or Dutch oven
- Cutting board & knife
- Wooden spoon
- Measuring spoons & cups
- Ladle
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 6–8 servings
Copycat Domingo Rojo Beans Recipe
Simply follow the steps given below to make your Domingo Rojo Beans at home
1. Prepare the beans
Start by rinsing and sorting through the dry beans to remove any debris. Place them in a large bowl, cover with plenty of water, and soak overnight. This softens the beans and reduces cooking time. The next day, drain and set aside while you prepare the rest of the ingredients.
2. Brown the sausage
In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the sliced andouille sausage and cook until browned on both sides, about 5 minutes. This step builds a smoky base for the dish. Remove the sausage and set aside.
3. Sauté the vegetables
Using the same pot, add chopped onion, bell pepper, and celery. Sauté for 6–7 minutes until softened and fragrant. Stir in the minced garlic and cook for another minute to release its aroma.
4. Add spices and beans
Sprinkle in smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper. Stir well to coat the vegetables. Add the drained beans, bay leaves, and 6 cups of water. Stir and bring to a gentle boil.
5. Simmer slowly
Lower the heat, cover the pot, and simmer for about 1 hour, stirring occasionally. Check the liquid level and add a little more water if needed.
6. Finish and serve
Return the browned sausage to the pot and continue simmering another 45–60 minutes, until the beans are creamy and tender. Stir in chopped parsley, adjust salt to taste, and garnish with fresh green onions before serving.
Some Tasty Ways To Customize and Serve This Domingo Rojo Beans
1. Over Steamed White Rice
Honestly, our favorite way to enjoy these beans is the classic-served over a warm bowl of fluffy white rice. The rice soaks up all that smoky, savory broth, making every bite incredibly comforting.
2. With Cornbread on the Side
Whenever we make this dish, we can’t resist baking a skillet of cornbread. The sweet, buttery crumbs pair beautifully with the spicy beans, and dipping the cornbread into the sauce is heavenly.
3. Topped with Pickled Jalapeños
Sometimes, we like to add a little zing. A few slices of pickled jalapeños on top brighten the flavors and give the beans a tangy kick that cuts through the richness.
4. Alongside Collard Greens
On nights when we want a full Southern-inspired spread, we pair the beans with collard greens. The earthy greens balance the smoky sausage and make the meal feel complete.
5. Served with Crusty French Bread
When we don’t feel like rice, a loaf of crusty bread is the perfect swap. We love tearing off a piece and using it to soak up that flavorful broth-it never disappoints.
6. With Roasted Vegetables
We’ve found that roasted carrots, Brussels sprouts, or even sweet potatoes go really well with these beans. The caramelized sweetness of roasted veggies contrasts beautifully with the smoky, spicy notes.
7. Over Creamy Mashed Potatoes
This one feels extra indulgent. When served over mashed potatoes, the beans almost act like a rich gravy, turning the dish into a stick-to-your-ribs comfort meal.
8. Topped with Fresh Avocado Slices
Whenever we crave a fresher touch, we add slices of creamy avocado on top. The cool, buttery avocado balances the heat from the cayenne and makes each spoonful velvety.
9. As a Side to Grilled Meats
If you’re having a cookout, these beans are a fantastic side. We’ve served them with grilled chicken, pork chops, and even steak-the smoky flavors tie everything together.
10. With a Sprinkle of Shredded Cheese
On lazy nights, we sometimes top the beans with a little cheddar or pepper jack cheese. It melts right in and gives the dish an extra layer of richness that’s hard to resist.
Some Tips on This Domingo Rojo Beans Recipe
- Soak your beans – Let the beans sit in water overnight. This helps them cook faster and softer.
- Rinse well – Wash the beans before cooking. It makes them clean and ready to eat.
- Cut veggies the same size – Chop the onion, bell pepper, and celery small and even. This helps them cook the same way.
- Brown the sausage – Cook the sausage first. This makes the beans taste yummy and smoky.
- Don’t skip garlic – Garlic gives the beans a big flavor. Use fresh if you can.
- Stir sometimes – While the beans cook, stir now and then so nothing sticks to the pot.
- Check the water – If it looks dry, add a little more water to keep the beans soft.
- Taste before adding salt – Add salt at the end. If you put it too early, beans can get tough.
- Add green onions last – Put them on top before you eat. It makes the dish fresh and pretty.
- Let it rest – After cooking, wait 5 minutes. The beans will be extra creamy.
Storage Guide and Reheating Instructions for Domingo Rojo Beans
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop with a splash of water or broth, or microwave in short intervals until hot.
Domingo Rojo Beans Recipe
Ingredients
Method
- Start by rinsing and sorting through the dry beans to remove any debris. Place them in a large bowl, cover with plenty of water, and soak overnight. This softens the beans and reduces cooking time. The next day, drain and set aside while you prepare the rest of the ingredients.
- In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the sliced andouille sausage and cook until browned on both sides, about 5 minutes. This step builds a smoky base for the dish. Remove the sausage and set aside.
- Using the same pot, add chopped onion, bell pepper, and celery. Sauté for 6–7 minutes until softened and fragrant. Stir in the minced garlic and cook for another minute to release its aroma.
- Sprinkle in smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper. Stir well to coat the vegetables. Add the drained beans, bay leaves, and 6 cups of water. Stir and bring to a gentle boil.
- Lower the heat, cover the pot, and simmer for about 1 hour, stirring occasionally. Check the liquid level and add a little more water if needed.
- Return the browned sausage to the pot and continue simmering another 45–60 minutes, until the beans are creamy and tender. Stir in chopped parsley, adjust salt to taste, and garnish with fresh green onions before serving.
Video
Notes
Common Queries on This Domingo Rojo Beans Recipe
Here, we’ve got you covered with some common questions about the Domingo Rojo Beans that people often ask.
1. Are red beans the same as kidney beans?
Not exactly. From our cooking experience, red beans are smaller, rounder, and have a softer texture when cooked, while kidney beans are larger and a bit firmer. For this recipe, you can use either one, but red beans give that classic creamy consistency we love.
2. What are the types of red beans?
There are a few different types, including small red beans (often used in Latin and Cajun cooking), adzuki beans (popular in Asian desserts), and kidney beans (a larger variety). For Domingo Rojo Beans, small red beans or kidney beans work beautifully.
3. What is another name for red beans?
Red beans are sometimes called Domingo Rojo beans or common beans, depending on the region. In Cajun and Creole cooking, you’ll often hear them just referred to as “red beans,” especially when served with rice.
4. Do I have to soak the beans overnight?
From our experience, soaking makes a big difference. It helps the beans cook faster and gives them a softer, creamier texture. If you’re in a hurry, you can use the quick-soak method by boiling them for 5 minutes and then letting them sit for an hour before cooking.
5. Can I make this recipe with canned beans?
Yes, you can! We’ve tried it with canned beans when short on time. Just reduce the cooking time to about 30–40 minutes since canned beans are already cooked. The flavor is still delicious, but the texture is creamier with dry beans.
6. How spicy is this Domingo Rojo Beans recipe?
It has a gentle heat from the cayenne and smoked paprika, but it’s not overpowering. If you like it spicier, add extra cayenne or even a diced jalapeño. When cooking for kids, we sometimes cut back on the cayenne, and it still tastes great.
7. What’s the best way to serve Domingo Rojo Beans?
We love serving them over fluffy white rice-it’s a classic combination. They also pair well with cornbread, crusty bread, or even just on their own in a big bowl topped with fresh parsley and green onions.
8. Can I freeze Domingo Rojo Beans?
Absolutely. This recipe freezes very well. We usually portion it into containers and freeze for up to 3 months. Just thaw overnight in the fridge and reheat on the stovetop with a splash of water or broth.
9. What makes this recipe so flavorful?
The combination of the “holy trinity” (onion, bell pepper, and celery), andouille sausage, and smoky spices really builds layers of flavor. Letting it simmer slowly gives the beans time to soak up all that goodness-that’s the secret to making it taste like home cooking.
10. Can I make this Domingo Rojo Beans Recipe vegetarian or vegan?
Yes, we’ve tried it without sausage before, and it’s still hearty and delicious. You can replace the sausage with smoked paprika, a bit of liquid smoke, or even add some mushrooms for extra depth. It becomes a wonderful plant-based dish.
This Domingo Rojo Beans recipe is proof that simple ingredients can create bold, comforting flavors when cooked with care. Whether you’re enjoying it as a main dish or alongside rice, it’s sure to become a family favorite.
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I’m so impressed with this recipe. It’s quick, delicious, and makes cooking fun, even for someone who isn’t a chef.