Description
Hearty Louisiana red beans and rice blend Creole comfort with rich, smoky flavors from slow-simmered beans and andouille sausage. Soulful spices and tender legumes invite you to savor a classic Southern dish that warms both plate and heart.
Ingredients
Scale
Protein and Meat:
- 12 to 14 ounces (340 to 397 grams) andouille sausage, cut into ¼-inch slices
- 1 pound (454 grams) dry red beans
Vegetables and Aromatics:
- 1 large yellow onion, diced
- 2 celery ribs, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 6 cloves garlic, minced
- ½ cup chopped fresh parsley plus more for garnish
- ¼ cup chopped fresh green onions plus more for garnish
Liquids, Fats, and Seasonings:
- 2 tablespoons (30 milliliters) olive oil
- ½ tablespoon (7 grams) butter
- 6 to 7 cups (1.4 to 1.7 liters) low sodium vegetable broth (or chicken broth)
- 2 bay leaves
- 1 teaspoon salt or to taste
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ⅛ teaspoon ground cayenne red pepper or to taste
- Freshly ground black pepper to taste
Instructions
- Submerge dried red beans in cold water, allowing them to hydrate for 8 to 12 hours or throughout the night.
- Select a large Dutch oven and warm olive oil (30 milliliters or ) over medium-high heat, then expertly brown sliced andouille sausage (340 grams or ) until golden edges develop.
- Transfer sausage to a separate plate, leaving flavorful drippings in the pot.
- Reduce heat and melt unsalted butter (28 grams or ), introducing diced yellow onions and sautéing until translucent and soft.
- Incorporate finely chopped celery, vibrant bell peppers, and minced garlic, cooking until vegetables release their aromatic essence.
- Sprinkle Creole seasoning, cayenne pepper, thyme, and black pepper, toasting spices for approximately 60 seconds to enhance their depth.
- Pour vegetable broth (470 milliliters or ) into the pot, carefully scraping accumulated browned bits from the bottom to capture maximum flavor.
- Return browned sausage to the pot, add soaked and drained red beans, and introduce bay leaves.
- Bring the mixture to a robust boil, then immediately reduce temperature, cover, and allow to simmer gently for 1.5 to 2 hours, stirring occasionally.
- Verify bean tenderness by gently mashing a few against the pot’s side; beans should be creamy yet maintain structural integrity.
- Crush approximately of beans and reincorporate them, creating a luxuriously thick consistency.
- Taste and calibrate seasonings, introducing fresh chopped parsley and thinly sliced green onions.
- Allow mixture to simmer an additional 10 minutes, letting flavors harmonize.
- Serve generously over steamed white rice, garnishing with additional green onions if desired.
Notes
- Discover the secret to authentic Creole comfort food with this time-honored Louisiana classic.
- Soaking beans overnight transforms tough legumes into creamy, melt-in-your-mouth deliciousness.
- Browning sausage first creates a deep, rich flavor foundation that infuses the entire dish.
- Slow-cooking allows spices to develop a complex, layered taste that captures the heart of Southern cooking.
- Mashing some beans at the end creates a luxurious, velvety texture that makes this recipe truly unforgettable.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 6
- Calories: 540 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 18g
- Protein: 30g
- Cholesterol: 70mg