Description
A classic Louisiana comfort dish featuring creamy red beans slow-simmered with spices and sausage, served over fluffy white rice.
Ingredients
- 1 lb dried red kidney beans
- 1 tablespoon vegetable oil
- 12 oz smoked sausage, sliced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- 6 cups chicken broth or water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups cooked white rice
- 2 tablespoons fresh parsley or green onions, chopped (for garnish)
Instructions
- Rinse and soak the red beans overnight in plenty of water. Drain and rinse before using.
- Heat vegetable oil in a large pot over medium heat.
- Add sliced sausage and cook until lightly browned. Remove and set aside.
- In the same pot, add onion, bell pepper, and celery. Cook until softened, about 5 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in paprika, thyme, oregano, cayenne, and bay leaves.
- Add soaked beans and chicken broth. Bring to a boil, then reduce to a simmer.
- Cover and simmer for 1.5–2 hours, stirring occasionally, until beans are tender and creamy.
- Mash some of the beans against the side of the pot to thicken.
- Return sausage to the pot and season with salt and black pepper.
- Simmer uncovered for another 15 minutes.
- Serve hot over cooked white rice and garnish with parsley or green onions.
Notes
- Traditionally served on Mondays in Louisiana.
- The beans should be creamy, not soupy.
- Adjust cayenne pepper to control heat level.
- Prep Time: 15 minutes (plus soaking)
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Louisiana / Creole