Description
Authentic New Orleans–style red beans and rice made with slow-simmered red beans, beef sausage, and the classic ‘holy trinity’ of Creole cooking. This hearty dish is loaded with bold spices and perfect for a comforting Southern meal.
Ingredients
- 1 lb dried red beans or kidney beans
- 1½ tablespoons vegetable oil or lard
- 10 ounces beef sausage, sliced into ½-inch rounds
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 1 medium green bell pepper, chopped
- 3 cloves garlic, minced
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon Cajun seasoning
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cayenne pepper (adjust to taste)
- 2 bay leaves
- 4 cups low-sodium chicken broth
- 3 cups cooked rice (for serving)
- Hot sauce (optional, for serving)
Instructions
- Rinse and sort the beans, removing any debris. Soak overnight in cold water (about 2 inches above beans) in the refrigerator. Drain and rinse before cooking.
- In a Dutch oven, heat 1 tablespoon of oil over medium heat. Add sliced beef sausage and brown on both sides. Remove with a slotted spoon and set aside.
- If needed, add remaining oil. Sauté onion, celery, and bell pepper over medium-low heat until softened.
- Reduce heat to low. Stir in garlic, parsley, thyme, oregano, paprika, Cajun seasoning, black pepper, and cayenne. Cook for 1 minute, stirring often.
- Add soaked beans, bay leaves, and chicken broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 1 to 1½ hours, stirring occasionally.
- Add cooked sausage back to the pot. Continue to simmer for another 30–40 minutes, until beans begin to break down and mixture thickens. Mash some beans with a spoon to further thicken if desired. Remove bay leaves.
- Serve hot over cooked rice. Garnish with parsley and add hot sauce if desired.
Notes
- For a quicker version, use 3 (15 oz) cans of red or kidney beans (drained and rinsed), skip soaking, and simmer for about 30 minutes.
- Tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days.
- To thicken, mash some of the beans with the back of a spoon or blend a small portion and stir back in.
- Use andouille sausage for a spicier, more traditional Creole flavor.
- Prep Time: 15 minutes
- Cook Time: 2 hours 10 minutes
- Category: Dinner, Main Meal
- Method: Stovetop
- Cuisine: Creole/Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 586
- Sugar: 4g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 13g
- Protein: 28g
- Cholesterol: 45mg
