Description
Red beans and rice deliver Louisiana’s hearty soul with creamy legumes and smoky andouille sausage. Comfort flows through each spoonful, inviting diners to savor classic Creole comfort that connects generations at the dinner table.
Ingredients
Scale
- 1 lb (454 grams) dry red beans
- 12 to 14 oz (340 to 397 grams) andouille sausage, cut into ¼-inch slices
- 6 cloves garlic, minced
- 1 large yellow onion, diced
- 2 celery ribs, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 6 to 7 cups (1.4 to 1.7 liters) low sodium vegetable broth (or chicken broth)
- 2 tbsps (30 milliliters) olive oil
- ½ tbsp (7 grams) butter
- ½ cup chopped fresh parsley plus more for garnish
- ¼ cup chopped fresh green onions plus more for garnish
- 2 bay leaves
- 1 tsp salt or to taste
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp paprika
- ⅛ tsp ground cayenne red pepper or to taste
- Freshly ground black pepper to taste
Instructions
- Preparation: Soak dried red beans overnight in cold water, ensuring thorough hydration and optimal texture.
- Sausage Foundation: In a large Dutch oven, sear andouille sausage over medium-high heat until golden and caramelized, then set aside while preserving the flavorful rendered fat.
- Aromatic Vegetable Base: Reduce heat and sauté onions, celery, bell peppers, and garlic in butter until vegetables become translucent and release their fragrant essence, creating a robust flavor foundation.
- Spice Infusion: Sprinkle Creole seasoning, cayenne, thyme, and black pepper, toasting briefly to amplify their complex flavor profile and awaken dormant aromatics.
- Liquid Integration: Deglaze the pot with vegetable broth, scraping accumulated browned bits, then reintroduce seared sausage, drained beans, and bay leaves.
- Slow Simmering: Bring to a vigorous boil, then reduce heat and simmer covered for 1.5-2 hours, occasionally stirring and monitoring bean tenderness.
- Texture Development: Gently crush a portion of beans to create a creamy consistency while maintaining some whole beans for textural contrast.
- Final Refinement: Adjust seasonings, fold in fresh parsley and green onions, and allow mixture to meld for an additional 10 minutes.
- Serving: Ladle the rich, hearty bean mixture over steamed white rice, garnishing with additional green onions for a vibrant presentation.
Notes
- Bean Soaking Strategy: Overnight hydration ensures even cooking and reduces digestive discomfort, transforming tough legumes into creamy, tender bites.
- Sausage Browning Technique: Golden-edged andouille develops deep, smoky flavors that infuse the entire dish with rich Creole character.
- Spice Toasting Secret: Briefly heating spices awakens their essential oils, amplifying complexity and creating a more robust taste profile.
- Consistency Control: Partially crushing beans midway through cooking creates a naturally thick, velvety texture without adding extra thickeners.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 7
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 25 g
- Cholesterol: 40 mg