Description
Red beans and rice, a classic Louisiana dish, showcase rich Creole culinary heritage with hearty flavors. Simmered kidney beans, smoky andouille sausage, and tender rice create a comforting meal you’ll savor with Southern charm.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) dried red beans
- 1 pound (454 grams) smoked sausage, sliced
- 1 cup (185 grams) rice, cooked
Vegetables and Aromatics:
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 green onions, chopped (for garnish)
Seasonings and Liquids:
- 1 tablespoon (15 milliliters) vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon Creole seasoning
- 1 bay leaf
- 6 cups (1.4 liters) water or chicken broth
Instructions
- Thoroughly cleanse red beans, immerse in water overnight, then drain completely.
- Warm olive oil in a substantial cooking vessel over moderate heat, sautéing aromatic trinity (onion, bell pepper, celery) until they become translucent and tender.
- Incorporate minced garlic and robust Cajun spices, creating a fragrant base that infuses deep flavors into the dish.
- Introduce sliced smoked sausage, allowing it to caramelize and release its smoky essence for approximately 5 minutes.
- Pour in soaked beans, add a bay leaf, and cover with water or rich stock, elevating the liquid to a vigorous boil.
- Reduce temperature to a gentle simmer, partially cover the pot, and let the mixture slowly evolve for 2-3 hours, periodically stirring to prevent scorching.
- Gently crush a portion of the beans against the pot’s side, creating a luxuriously creamy consistency while maintaining some whole beans for texture.
- Taste and calibrate seasonings, ensuring a harmonious blend of spices.
- Ladle the hearty bean mixture over fluffy steamed rice, adorning with freshly chopped green onions for a vibrant finish.
Notes
- Soak beans thoroughly to reduce cooking time and improve digestibility, ensuring they’re fully submerged in cold water overnight.
- Use andouille sausage for an authentic Creole flavor, but substitute with turkey sausage for a leaner protein option.
- Mash a portion of beans against the pot’s side to create a rich, creamy consistency without losing the beans’ entire texture.
- Prep vegetables in advance to streamline the cooking process and enhance the dish’s deep, layered flavor profile.
- Prep Time: 12 hours
- Cook Time: 2 hours 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Creole
Nutrition
- Serving Size: 6
- Calories: 360 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 50 mg