Get ready to transport your taste buds straight to the heart of New Orleans with this legendary Creole classic that's been warming hearts and satisfying hunger for generations! Red Beans and Rice isn't just a meal—it's a culinary tradition that tells a story of resilience, flavor, and pure comfort. Imagine a dish so rich and hearty that each spoonful feels like a warm embrace from a Louisiana grandmother, packed with smoky sausage, tender beans, and a symphony of aromatic spices that will make your kitchen smell absolutely irresistible.
Prep Time: 10 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 40 mins
Cuisine: Creole
Serves: 4 servings
Ingredients
- 1 pound red beans
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 smoked sausage, sliced
- 4 cups chicken broth
- 2 bay leaves
- 1 teaspoon thyme
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Rinse the red beans thoroughly and sort through them, removing any stones or damaged beans.
- In a large heavy-bottomed pot or Dutch oven, sauté the chopped onion, green bell pepper, and celery over medium heat until vegetables are soft and translucent, about 5-7 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Add sliced smoked sausage to the pot and cook for 2-3 minutes to release its smoky flavors.
- Pour in the rinsed red beans and chicken broth, then add bay leaves, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low and cover the pot, allowing the beans to simmer slowly.
- Stir occasionally and check liquid levels, adding more broth or water if the beans become too dry during cooking.
- Cook for approximately
- 5 hours, or until beans are tender and have a creamy consistency, mashing some beans against the side of the pot to help thicken the sauce.
- Remove bay leaves and adjust seasoning with additional salt and pepper to taste.
- Serve the red beans hot over steamed white rice, garnishing with chopped green onions if desired.
Tips
- Soak your beans overnight for faster, more even cooking and better digestibility.
- Use high-quality smoked sausage for maximum flavor depth—andouille is traditional and recommended.
- Don't rush the cooking process; slow simmering is key to developing rich, creamy bean texture.
- Mash some beans against the pot's side to naturally thicken the sauce without using additional thickeners.
- For extra authenticity, use a cast-iron Dutch oven if you have one.
- Save leftover red beans—they often taste even better the next day as flavors continue to meld.
- Garnish with fresh chopped green onions for a bright, fresh contrast to the rich, hearty beans.
Nutrition Facts
Calories: 514kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 20mg
