Description
A hearty and flavorful Louisiana classic, Red Beans and Rice features slow-simmered red beans with smoky sausage, savory aromatics, and Creole spices. This traditional Southern dish is perfect for a comforting family meal and showcases the rich culinary heritage of Louisiana.
Ingredients
Scale
Beans and Sausage
- 1 lb dried red beans, soaked overnight and drained
- 1 lb smoked sausage or andouille sausage, sliced
Vegetables and Aromatics
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Seasonings and Broth
- 2 tablespoons Creole seasoning
- 1/4 teaspoon cayenne pepper (optional)
- 2 bay leaves
- 6 cups chicken or vegetable broth
For Serving and Garnish
- Cooked white rice (for serving)
- Green onions, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Soak Beans: Begin by soaking the dried red beans overnight in plenty of water. This helps soften them and reduces cooking time. Once soaked, drain and set the beans aside.
- Sauté Aromatics and Sausage: In a large pot over medium heat, sauté the diced onion, green bell pepper, and celery until they become soft and fragrant, about 5-7 minutes. Add the minced garlic and sliced sausage, cooking until the sausage is browned and the garlic is aromatic.
- Simmer Beans: Stir in the Creole seasoning, cayenne pepper if using, bay leaves, and the drained red beans. Pour the 6 cups of chicken or vegetable broth into the pot, making sure the beans are fully covered. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 2 hours, or until the beans are tender and creamy.
- Mash Beans (Optional): For a thicker, creamier texture, mash some of the beans against the side of the pot with the back of a spoon. This step is optional but recommended to enhance the dish’s consistency.
- Serve: Spoon the red beans over freshly cooked white rice. Garnish with chopped green onions and fresh parsley before serving to add brightness and freshness to the dish.
Notes
- Soaking the beans overnight reduces cooking time and improves digestibility.
- Andouille sausage offers authentic smoky flavor, but any smoked sausage works well.
- Adjust the cayenne pepper amount to control the heat level.
- For a vegetarian version, omit sausage and use vegetable broth.
- Leftovers keep well in the fridge for up to 4 days and freeze beautifully.
