Description
A hearty and flavorful Creole dish featuring slow-simmered red beans paired with smoky Andouille sausage, aromatic vegetables, and seasonings, served perfectly over fluffy white rice. This classic Louisiana recipe delivers a comforting and spicy meal that’s ideal for family dinners or special occasions.
Ingredients
Scale
Beans and Stew
- 1 lb. dry red beans
- 2 Tbsp cooking oil
- 14 oz. Andouille sausage
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 3 ribs celery, chopped
- 4 cloves garlic, minced
- 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
- 6 cups water
- 1/4 cup chopped parsley
- 1 Tbsp salt, or to taste
Rice and Garnish
- 1.5 cups long grain white rice, uncooked
- 3 green onions, sliced for garnish
Instructions
- Soak the beans: The night before cooking, place the dry red beans in a large bowl and cover them with double their volume in water. Let them soak overnight in the refrigerator to soften and reduce cooking time.
- Cook the sausage: Slice the Andouille sausage and brown it in a large pot over medium heat using the cooking oil. Once browned, remove the sausage from the pot and set aside, leaving the drippings in the pot for flavor.
- Sauté the vegetables: Add the chopped onion, green bell pepper, celery, and minced garlic to the same pot. Cook over medium heat until the vegetables become soft and fragrant, about 5-7 minutes.
- Season the pot: Stir in smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, black pepper, and bay leaves. Cook the mixture for about one minute to bloom the spices and intensify their flavor.
- Cook the beans: Drain the soaked beans and add them to the pot along with 6 cups of water. Bring the mixture to a boil, then reduce the heat to low and simmer gently for about one hour, until the beans are tender.
- Thicken the beans: Use the back of a spoon to smash some of the beans against the pot sides to create a creamy consistency. Continue simmering uncovered for another 30 minutes to thicken the stew.
- Cook the rice: In a separate pot, bring water to a boil. Add the uncooked white rice, reduce heat to low, cover, and simmer for 15 minutes until the rice is tender. Remove from heat and let it rest covered.
- Finish the dish: Return the browned sausage to the bean pot. Stir in chopped parsley and salt to taste. Serve the Creole red beans topped with sliced green onions over the cooked white rice for a complete meal.
Notes
- Soaking the beans overnight significantly reduces cooking time and improves digestibility.
- Andouille sausage adds a smoky depth; substitute with smoked kielbasa if unavailable.
- Adjust cayenne pepper amount based on your preferred spice level.
- Leftover red beans and rice keep well refrigerated for up to 3 days.
- For a vegetarian version, omit the sausage and add smoked paprika or liquid smoke for flavor.
