Description
This New Orleans-style red beans and rice recipe is a classic Southern comfort dish that’s hearty, flavorful, and perfect for feeding a crowd. The creamy red beans are seasoned with aromatic spices and served over a bed of fluffy white rice, creating a satisfying meal with a touch of Creole flair.
Ingredients
Scale
For the Red Beans:
- 1 pound dried red kidney beans, soaked overnight and drained
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 pound andouille sausage, sliced
- 2 teaspoons Creole seasoning
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 bay leaves
- 6 cups chicken broth or water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving:
- 4 cups cooked long-grain white rice
- 2 tablespoons chopped green onions
- 2 tablespoons chopped parsley
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, bell pepper, and celery, cooking until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute.
- Add sausage slices and cook until browned.
- Stir in Creole seasoning, thyme, paprika, and bay leaves.
- Add soaked beans and broth, stirring to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until beans are tender and creamy.
- If mixture becomes too thick, add a splash of water or broth.
- Season with salt and pepper to taste.
- Remove bay leaves before serving.
- Spoon beans over bowls of cooked rice and garnish with green onions and parsley.
Notes
- For a creamier texture, mash some of the beans against the side of the pot before serving.
- This dish tastes even better the next day as the flavors meld.
- If andouille sausage isn’t available, substitute smoked sausage or kielbasa.
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Creole, Southern
Nutrition
- Serving Size: 1 1/2 cups beans with rice
- Calories: 480
- Sugar: 5 g
- Sodium: 880 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 10 g
- Protein: 22 g
- Cholesterol: 40 mg
