Description
Louisiana Red Beans and Rice is a classic Creole comfort food made with red beans simmered with smoked sausage, vegetables, and spices, served over fluffy white rice.
Ingredients
Units
Scale
- 1 lb dried red kidney beans
- 1 tbsp vegetable oil
- 1 lb smoked sausage, sliced
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 2 bay leaves
- 6 cups water or chicken broth
- Salt and pepper to taste
- 4 cups cooked white rice
- 2 tbsp chopped parsley (optional, for garnish)
Instructions
- Rinse and sort red beans. Soak overnight in water or use quick soak method by boiling for 5 minutes, then letting sit for 1 hour.
- In a large pot, heat oil over medium heat. Add sausage and cook until browned. Remove and set aside.
- In the same pot, sauté onion, bell pepper, and celery until soft, about 5 minutes. Add garlic and cook for another minute.
- Stir in soaked beans, thyme, paprika, cayenne, bay leaves, and water or broth.
- Bring to a boil, then reduce heat to low and simmer uncovered for 2–2.5 hours, stirring occasionally, until beans are tender and creamy. Add more water if needed.
- Return sausage to the pot during the last 30 minutes of cooking. Season with salt and pepper to taste.
- Remove bay leaves. Serve beans over cooked white rice and garnish with parsley if desired.
Notes
- For a creamier texture, mash some of the beans against the side of the pot during the last 30 minutes of cooking.
- Andouille sausage is traditional but any smoked sausage works.
- This dish freezes well and tastes even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 45mg