Description
Savory Louisiana Red Beans and Rice reveals Southern comfort with rich, hearty flavors that dance on palates. Creamy beans and spicy seasonings create a soulful dish perfect for slow-simmered weekend meals you’ll crave again and again.
Ingredients
Scale
Meat and Protein:
- 1 lb (450 g) smoked sausage (like Andouille), sliced
- 1 lb (450 g) dried red beans, soaked overnight and drained (or use 3 cans, rinsed and drained)
Vegetables and Aromatics:
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Spices, Seasonings, and Additional Ingredients:
- 2 tablespoons vegetable oil or bacon drippings
- 1 teaspoon smoked paprika
- 1 teaspoon thyme (dried or fresh)
- 1 teaspoon dried oregano
- 1 bay leaf
- ½ teaspoon cayenne pepper (adjust for spice)
- 1 teaspoon black pepper
- 1 teaspoon salt (more to taste)
- 6 cups (1.5 L) chicken broth or water
- 2 tablespoons hot sauce (optional, for extra heat)
- 2 tablespoons fresh parsley or green onions, for garnish
- 2 cups (400 g) long-grain white rice
- 4 cups (960 ml) water or chicken broth
- 1 tablespoon butter (optional for flavor)
- Pinch of salt
Instructions
- Prepare dried beans by soaking them overnight in abundant water, then thoroughly drain and rinse to remove excess starch.
- Heat oil in a substantial pot, creating a perfect base for developing deep flavor profiles.
- Sear sausage slices until golden brown and caramelized, extracting maximum flavor, then temporarily remove from the pot.
- Introduce a classic Louisiana mirepoix of onions, bell peppers, celery, and minced garlic, sautéing until vegetables become translucent and fragrant.
- Reintegrate browned sausage into the vegetable mixture, creating a robust flavor foundation.
- Pour in soaked beans along with an aromatic blend of smoked paprika, thyme, oregano, bay leaf, cayenne, salt, and pepper, complemented by rich chicken broth.
- Bring the mixture to a vigorous boil, then reduce heat to a gentle simmer, allowing ingredients to marry and develop complex flavors.
- Maintain an uncovered simmer for approximately 90-120 minutes, periodically stirring and monitoring liquid levels, adding water if the mixture becomes too dry.
- Simultaneously prepare rice by combining water, butter, and a delicate pinch of salt in a separate pot.
- Add rice, cover, and cook on low heat until liquid is completely absorbed and grains are perfectly tender.
- Gently crush a portion of beans against the pot’s side to create a luxuriously creamy texture.
- Taste and refine seasoning, incorporating additional salt, pepper, or hot sauce to personal preference.
- Plate the beans generously over fluffy rice, garnishing with freshly chopped parsley or vibrant green onions for a final touch of freshness.
Notes
- Choose dark red kidney beans for authentic flavor and creamy texture when cooked slow and low.
- Swap smoked sausage with turkey sausage for a leaner protein option without sacrificing smoky richness.
- Reduce sodium by using low-sodium chicken broth and controlling salt during seasoning process.
- Freeze leftovers in airtight containers for up to 3 months, which helps develop deeper flavors when reheated.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Louisiana Creole
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 10 g
- Protein: 20 g
- Cholesterol: 50 mg