Description
Hearty Louisiana red beans and rice deliver classic Creole comfort straight from New Orleans kitchens. Spicy andouille sausage and tender beans blend with aromatic rice, creating a soulful meal you’ll crave again and again.
Ingredients
Scale
Protein and Meat:
- 1 pound (454 grams) dried red beans
- 1 pound (454 grams) smoked sausage, sliced
Vegetables and Aromatics:
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- Chopped green onions (for garnish)
Seasonings and Liquids:
- 2 teaspoons Creole seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cups water or chicken broth
- 2 cups cooked white rice
- Salt to taste
- Black pepper to taste
Instructions
- Submerge red beans in cold water overnight, allowing them to expand and soften. Thoroughly drain and cleanse beans before cooking preparation.
- Heat a robust pot and sizzle smoked sausage until achieving a rich golden-brown exterior. Extract sausage and reserve for later incorporation.
- Within the same pot, gently caramelize aromatic vegetables – onions, bell peppers, celery, and minced garlic – until they transform into a translucent, tender medley.
- Introduce soaked red beans, Creole seasoning, fragrant thyme, and a bay leaf into the vegetable mixture. Pour in water or chicken broth, creating a harmonious blend.
- Escalate temperature to achieve a vigorous boil, then immediately reduce heat to a gentle simmer. Allow beans to slowly cook for 2-3 hours, periodically stirring and monitoring liquid levels. Replenish moisture if the mixture appears dry.
- When beans reach a luxuriously creamy consistency, reintegrate the reserved sausage. Continue cooking for an additional 15-20 minutes. Calibrate seasoning with salt and freshly ground black pepper.
- Nestle the hearty bean mixture atop fluffy white rice, finishing with a sprinkle of fresh green onion garnish.
Notes
- Soaking beans overnight helps reduce cooking time and makes them easier to digest, breaking down complex sugars that cause gas.
- Choose andouille sausage for authentic Louisiana flavor, but can substitute with kielbasa or smoked turkey sausage for lighter protein options.
- For vegetarian adaptation, replace sausage with smoked paprika, liquid smoke, or plant-based sausage to maintain deep, rich flavor profile.
- Slow cooking develops complex flavors, so resist rushing the process; low and slow creates creamy, melt-in-your-mouth beans with intense seasoning penetration.
- Prep Time: 12 hours 20 minutes
- Cook Time: 3 hours 15 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Creole
Nutrition
- Serving Size: 6
- Calories: 423 kcal
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 25 g
- Cholesterol: 50 mg