Description
Enjoy the authentic taste of Louisiana Red Beans and Rice, a comforting Creole dish packed with bold flavors, smoky sausage, and tender beans.
Ingredients
- 1 lb dried red kidney beans, soaked overnight
- 1 tbsp olive oil
- 1 lb smoked sausage, sliced
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tsp Creole seasoning
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (optional)
- 2 bay leaves
- 6 cups water or chicken broth
- 1 cup white rice, cooked
- Salt and black pepper, to taste
- Green onions, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned. Remove and set aside.
- In the same pot, sauté onion, bell pepper, celery, and garlic until softened.
- Stir in Creole seasoning, thyme, cayenne pepper (if using), and bay leaves. Cook for 1 minute.
- Add the soaked beans and pour in the water or chicken broth. Bring to a boil, then reduce to a simmer.
- Cover and cook for 1.5–2 hours, stirring occasionally, until the beans are tender.
- Return the sausage to the pot and simmer for another 15 minutes. Adjust seasoning with salt and pepper.
- Serve over cooked rice and garnish with chopped green onions.
Notes
- For extra smoky flavor, add a smoked ham hock or diced bacon.
- Use a pressure cooker or Instant Pot to reduce cooking time.
- Adjust the spice level by increasing or omitting the cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 2 hour
- Category: Main Course
- Method: Simmering
- Cuisine: Creole, Southern
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 920mg