Description
A classic Creole dish featuring flavorful red beans slow-cooked with Andouille sausage and a blend of aromatic vegetables and spices, served over fluffy white rice. This traditional recipe offers a hearty, comforting meal perfect for family gatherings or a satisfying weeknight dinner.
Ingredients
Scale
Beans and Sausage
- 1 lb. dry red beans
- 2 Tbsp cooking oil
- 14 oz. Andouille sausage
Vegetables
- 1 yellow onion
- 1 green bell pepper
- 3 ribs celery
- 4 cloves garlic
Spices and Herbs
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp freshly cracked black pepper
- 2 bay leaves
- 1/4 cup chopped parsley
- 1 Tbsp salt, or to taste
Liquids
- 6 cups water
Rice and Garnish
- 1.5 cups long grain white rice, uncooked
- 3 green onions
Instructions
- The Night Before: Add the dry red beans to a large bowl and cover with double their volume in water. Soak the beans overnight in the refrigerator to soften and prepare them for cooking.
- Cook the Sausage: Slice the Andouille sausage and brown it in a pot with cooking oil to develop rich flavor. Once browned, remove the sausage and set it aside for later.
- Sauté the Veggies: In the same pot, cook diced onion, green bell pepper, celery, and minced garlic until they become soft and fragrant, forming the flavor base for the dish.
- Season the Pot: Add the smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, freshly cracked black pepper, and bay leaves to the pot. Cook the spices for about a minute to release their aromas.
- Cook the Beans: Drain the soaked beans and add them to the pot along with 6 cups of water. Bring to a boil, then reduce to a simmer and cook for about one hour until the beans are tender.
- Thicken the Beans: Using a spoon or potato masher, smash some of the beans against the side of the pot to help create a thicker, creamier texture. Continue to simmer uncovered for an additional 30 minutes.
- Cook the Rice: In a separate pot, simmer the long grain white rice in water for 15 minutes or until cooked through. Remove from heat and let it rest, covered, to steam perfectly fluffy rice.
- Finish the Dish: Add the browned sausage, chopped parsley, and salt to the beans. Stir well, adjust seasoning if needed, and serve the rich Creole red beans over the cooked rice. Garnish with sliced green onions for a fresh, crisp finish.
Notes
- Soaking the beans overnight significantly reduces cooking time and improves digestibility.
- You can substitute Andouille sausage with smoked kielbasa if unavailable.
- Adjust cayenne pepper to control the heat level according to preference.
- For a richer flavor, cook the beans longer for creamier texture.
- Leftovers store well in the refrigerator for up to 4 days and taste even better after a day.
- Prep Time: 10 hours (including soaking time)
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
