Description
This classic Louisiana Red Beans and Rice recipe is a soul-warming, hearty dish perfect for cozy nights. Featuring tender red kidney beans simmered with smoked sausage, aromatic vegetables, and a blend of spices, it delivers rich, comforting flavors served over fluffy white rice. An authentic Creole meal that’s satisfying and easy to prepare, ideal for family dinners.
Ingredients
Scale
Beans and Sausage
- 1 lb dried red kidney beans (soaked overnight)
- 1 lb smoked sausage (sliced)
Vegetables and Aromatics
- 1 medium onion (diced)
- 1 green bell pepper (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
Seasonings
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 2 bay leaves
- 1 tsp Worcestershire sauce
Liquids
- 6 cups water or low-sodium chicken broth
To Serve
- 2 cups cooked white rice
- Green onions and hot sauce (for garnish, optional)
Instructions
- Soak the Beans: Place the dried red kidney beans in a large bowl and cover with plenty of water. Leave to soak overnight to soften and reduce cooking time.
- Brown the Sausage: Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced smoked sausage and cook for about 5 minutes until browned. Remove the sausage and set aside to prevent overcooking.
- Sauté Vegetables: In the same pot with the sausage drippings, add the diced onion, green bell pepper, and celery. Cook for about 5 minutes until softened. Stir in the minced garlic, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper to develop the dish’s signature flavor.
- Simmer Beans: Drain the soaked beans and add them to the pot along with bay leaves and 6 cups of water or low-sodium chicken broth. Bring everything to a boil, then reduce heat to a simmer. Let the beans cook uncovered for 2 to 3 hours, stirring occasionally, until they become tender and flavorful.
- Mash Beans Slightly: Once the beans are tender, use the back of a spoon to gently mash some of them against the pot’s sides. This releases starch and creates a creamy, hearty texture in the dish.
- Combine and Finish Cooking: Return the browned sausage to the pot and stir in Worcestershire sauce. Continue simmering for another 10 minutes to blend the flavors and heat through the sausage.
- Serve: Remove bay leaves. Spoon the red beans over cooked white rice and garnish with sliced green onions and hot sauce if desired for extra zest and freshness.
Notes
- Soaking beans overnight helps reduce cooking time and improves texture.
- Adjust cayenne pepper amount based on your preferred spice level.
- For a vegetarian version, omit sausage and use vegetable broth instead of chicken broth.
- Leftovers taste even better the next day as flavors continue to meld.
- If you prefer quicker cooking, use a pressure cooker but adjust cooking times accordingly.
