Red Beans and Rice Recipe

Creole · Main course · 135 min total

A classic Louisiana Creole dish featuring slow-simmered red beans seasoned with smoked sausage and aromatic vegetables, served over fluffy white rice.

Ingredients

• 1 pound dried red kidney beans, soaked overnight and drained
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 pound smoked sausage (such as andouille or kielbasa), sliced into rounds
• 6 cups chicken broth or water
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 4 cups cooked white rice (from about 1 1/3 cups uncooked)

Instructions

1. In a large pot or Dutch oven, heat oil over medium heat. Add onion, bell pepper, and celery; cook until softened, about 8 minutes. Add garlic and cook 1 minute more.
2. Add sliced sausage and cook until lightly browned, about 5 minutes.
3. Stir in soaked and drained beans, broth, bay leaves, thyme, smoked paprika, and cayenne (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, until beans are tender and creamy. Stir occasionally and add more liquid if needed.
4. Remove about 1 cup of beans and mash them against the side of the pot, then stir back in to thicken the mixture. Season with salt and pepper to taste.
5. Serve over hot cooked rice. Remove bay leaves before eating.

Tips

• For extra flavor, use andouille sausage and add a ham hock or smoked turkey leg while simmering.
• Leftovers taste even better the next day; refrigerate and reheat gently.
• Serve with hot sauce and crusty bread for a complete meal.

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