Description
Hearty Louisiana red beans and rice blend Creole comfort with robust flavors, simmering with smoky andouille sausage and tender beans. Spicy and satisfying, this classic dish offers a delicious journey through Southern culinary traditions you’ll savor to the last bite.
Ingredients
Scale
Main Protein:
- 1 lb dried red beans
- 1 lb smoked sausage, sliced
Vegetables and Aromatics:
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Seasonings and Liquids:
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 6 cups water or chicken broth
- 2 tablespoons olive oil
- 4 cups cooked white rice
- Salt and pepper to taste
Instructions
- Immerse dried red beans in cool water overnight, allowing them to plump and soften. Drain thoroughly and prepare for cooking.
- Warm olive oil in a substantial pot over medium heat. Gently sauté the holy trinity of Creole cooking – onions, bell peppers, and celery – until they become translucent and fragrant, approximately 5 minutes.
- Introduce minced garlic and allow its aroma to bloom for 60 seconds. Incorporate smoked sausage, browning it to develop rich, deep flavors.
- Pour in red beans, liquid (water or broth), bay leaves, thyme, smoked paprika, cayenne pepper, salt, and black pepper. Mix ingredients thoroughly to distribute seasonings evenly.
- Elevate temperature until mixture reaches a robust boil, then reduce to a gentle simmer. Cover pot and allow beans to cook for 1.5-2 hours at low heat, stirring intermittently to prevent sticking.
- Extract bay leaves from the mixture. Crush a portion of beans against pot’s side using a wooden spoon, creating a luxuriously creamy consistency.
- Ladle the hearty bean mixture over steamed white rice. Optionally, sprinkle fresh green onions or parsley on top for added brightness and color.
Notes
- Soak beans thoroughly to reduce cooking time and improve digestibility, ensuring they are fully submerged in water overnight.
- Allow extra time for slow cooking, as low and slow develops deeper, richer flavors in traditional Louisiana-style red beans.
- Use smoked sausage like andouille for authentic taste, but consider vegetarian alternatives like plant-based sausage or extra vegetables for dietary variations.
- Mashing some beans creates a luxurious, creamy texture without adding cream, making the dish naturally thicker and more satisfying.
- Prep Time: 8 hours 15 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Creole
Nutrition
- Serving Size: 6
- Calories: 472 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 10 g
- Protein: 27 g
- Cholesterol: 45 mg