Description

This Red Beans and Rice recipe is a classic, comforting dish rooted in Louisiana Creole cuisine. It’s made with tender red beans simmered in a flavorful blend of smoky sausage, aromatic vegetables, and Cajun spices, served over fluffy white rice. Perfect for meal prep, weeknight dinners, or gatherings, this dish is hearty, satisfying, and full of bold flavors.

Ingredients

Units Scale

For the Red Beans:

1 lb (450 g) dried red beans, soaked overnight and drained (or 3 cans of red beans, drained and rinsed)
1 lb (450 g) smoked sausage (like Andouille), sliced
1 large onion, diced
1 green bell pepper, diced
3 celery stalks, diced
4 cloves garlic, minced
6 cups chicken broth (or water with bouillon)
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon salt (adjust to taste)
1 tablespoon hot sauce (optional, for extra heat)
2 tablespoons olive oil or butter

For the Rice:

2 cups long-grain white rice
4 cups water
1/2 teaspoon salt

Garnish (optional):

Chopped green onions
Fresh parsley
Extra hot sauce

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Instructions

Prepare the rice:
- In a pot, bring 4 cups of water and 1/2 teaspoon salt to a boil.
- Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and water is absorbed.
- Fluff with a fork and set aside.
Cook the sausage:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the sliced sausage and cook until browned, about 5 minutes. Remove and set aside.
Sauté the vegetables:
- In the same pot, add the onion, bell pepper, and celery (the “holy trinity” of Creole cooking).
- Sauté for 4-5 minutes until softened.
- Stir in the garlic and cook for another 30 seconds until fragrant.
Simmer the beans:
- Add the drained beans to the pot along with the cooked sausage.
- Pour in the chicken broth, then add the bay leaves, thyme, paprika, oregano, cayenne, black pepper, and salt.
- Bring to a boil, then reduce the heat to low and simmer uncovered for 1.5 to 2 hours (or until beans are tender), stirring occasionally.
- If the mixture becomes too thick, add a bit more broth or water.
Mash for creaminess:
- Once the beans are tender, mash some of the beans against the side of the pot with a spoon to create a creamier texture.
- Add hot sauce if desired, and adjust seasoning with more salt and pepper to taste.
Serve:
- Spoon the red beans over a bed of warm rice.
- Garnish with chopped green onions, parsley, and an extra dash of hot sauce if desired.

Notes

Shortcut: Use canned red beans to cut down on cooking time. Simmer for about 30 minutes instead of 2 hours.
Protein Swap: Use ham hocks, smoked turkey, or leave out the meat for a vegetarian version (use vegetable broth).
Spice Level: Adjust the cayenne and hot sauce based on your spice preference.