Description
A classic Louisiana Creole dish featuring red beans simmered with spices, smoked sausage, and vegetables, traditionally served over white rice.
Ingredients
Units
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- 1 pound dried red beans, soaked overnight
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 pound smoked sausage, sliced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- 6 cups water or chicken broth
- Salt and pepper to taste
- Cooked white rice, for serving
- Chopped green onions, for garnish (optional)
Instructions
- Rinse and drain the soaked red beans.
- In a large pot, heat vegetable oil over medium heat.
- Add chopped onion, bell pepper, and celery; sauté until softened, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add the smoked sausage and cook until browned.
- Stir in thyme, paprika, cayenne pepper, bay leaves, and drained beans.
- Pour in water or chicken broth and bring to a boil.
- Reduce heat, cover, and simmer for 2 to 2.5 hours, or until beans are tender and creamy, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot over cooked white rice, garnished with green onions if desired.
Notes
- For a vegetarian version, omit sausage and use vegetable broth.
- Using a ham hock or turkey leg can deepen the flavor.
- Can be made in a slow cooker on low for 8 hours.
- Leftovers taste even better the next day.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 35mg