Description
Enjoy the flavors of New Orleans with this hearty and flavorful recipe for Red Beans and Rice. This classic dish is a staple in Creole cuisine, featuring tender red kidney beans, aromatic vegetables, and savory smoked sausage, all seasoned to perfection.
Ingredients
For the Red Beans:
- 1 lb dried red kidney beans
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- 1 tsp salt
- ½ tsp black pepper
- 1 bay leaf
- 1 tsp Creole or Cajun seasoning
- 6 cups water or low-sodium chicken broth
Additional Ingredients:
- 1 lb smoked sausage, such as andouille, sliced
- 4 cups cooked white rice
- 2 green onions, sliced (for garnish)
- Hot sauce (optional, for serving)
Instructions
- Rinse and Soak the Beans: Rinse the beans and soak them overnight in water. Drain and set aside.
- Sauté Aromatics: In a large pot, heat olive oil and sauté onion, bell pepper, and celery until softened. Add garlic, thyme, paprika, cayenne, salt, pepper, bay leaf, and Creole seasoning. Cook until fragrant.
- Cook the Beans: Add soaked beans and water or broth. Simmer for about 2 hours until beans are tender. Add browned sausage slices in the last 30 minutes of cooking.
- Adjust and Serve: Adjust seasoning to taste. Serve red beans over hot cooked rice, garnished with green onions and optional hot sauce.
Notes
- If short on time, use canned red kidney beans and reduce simmer time to 30-40 minutes.
- For a vegetarian version, omit sausage and use vegetable broth.
