Print

Red Beans and Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Red Beans and Rice is a classic Louisiana Creole dish packed with smoky sausage, tender red beans, and bold Cajun spices. Simmered to perfection, this dish is hearty, flavorful, and budget-friendly. Serve it with fluffy white rice for the ultimate comfort meal!

Ingredients

Scale

For the Beans:

  • 1 lb dried red beans (or 3 cans, drained and rinsed)
  • 8 cups water or chicken broth
  • 1 tbsp olive oil
  • 12 oz smoked sausage (andouille or kielbasa), sliced
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp Cajun seasoning (or Creole seasoning)
  • ½ tsp cayenne pepper (optional, for heat)
  • 2 bay leaves
  • 1 tsp Worcestershire sauce
  • 1 tbsp hot sauce (optional)

For Serving:

  • 4 cups cooked white rice
  • 2 green onions, sliced (for garnish)
  • Fresh parsley, chopped (optional)

Instructions

Step 1: Prepare the Beans

  1. If using dried beans, soak them in water overnight, then drain and rinse.

Step 2: Cook the Sausage & Vegetables

  1. Heat olive oil in a large pot over medium heat.
  2. Add sliced sausage and cook for 5 minutes until browned. Remove and set aside.
  3. In the same pot, sauté onion, bell pepper, celery, and garlic for 5 minutes, until softened.

Step 3: Simmer the Beans

  1. Add the red beans, broth, bay leaves, salt, black pepper, smoked paprika, thyme, Cajun seasoning, cayenne, Worcestershire sauce, and hot sauce.
  2. Bring to a boil, then reduce heat to low and let simmer 1.5 to 2 hours, stirring occasionally, until beans are tender.
  3. If the mixture is too thick, add extra broth or water as needed.

Step 4: Mash & Finish

  1. Remove 1 cup of beans, mash them with a fork, then stir back into the pot to thicken the sauce.
  2. Return the sausage to the pot and simmer for another 10 minutes.

Step 5: Serve & Enjoy

  1. Serve hot over cooked white rice, garnished with green onions and parsley.
  2. Add extra hot sauce for spice!

Notes

  • Vegetarian Option: Omit sausage and use vegetable broth.
  • Shortcut Version: Use canned beans and simmer for 30 minutes.
  • Extra Creamy: Mash more beans for a thicker texture.
  • Storage: Refrigerate for up to 4 days or freeze for up to 3 months.

Find it online: https://ukfinda.com/red-beans-and-rice/