Creole Beans and Rice
Bursting with bold Creole flavors, this comforting Beans and Rice recipe is a soulful classic that combines tender dried red beans, smokey sausage, and aromatic trinity vegetables (onion, celery, and green bell pepper). Simmered in a rich, spiced broth with hints of thyme, paprika, and cayenne, this dish offers a hearty taste of Louisiana-inspired cuisine. Served over fluffy white rice and garnished with vibrant green onions, it's perfect for satisfying weeknight dinners or cozy gatherings. With just a bit of prep and low-and-slow cooking, this recipe delivers a wholesome, flavor-packed meal that’s as nourishing as it is delicious. Don’t forget a dash of hot sauce for a zesty finishing touch!
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Recipe Information
Ingredients
- 1 cup dried red beans
- 12 oz smoked sausage
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups white rice
- 4 cups water
- 2 green onions, sliced (for garnish)
- hot sauce (optional)
Instructions
Rinse the dried red beans under cold water and soak them in a large bowl filled with water for at least 8 hours or overnight.
Drain and rinse the soaked beans, then set them aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the smoked sausage slices and cook until browned, about 5-7 minutes. Remove the sausage and set aside.
Using the same pot, add the diced onion, green bell pepper, and celery. Sauté for 5 minutes or until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the soaked beans, chicken or vegetable broth, bay leaf, dried thyme, paprika, cayenne pepper, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 60-75 minutes, or until the beans are tender. Stir occasionally to prevent sticking, and add more broth or water if needed.
While the beans are cooking, prepare the rice. In a medium saucepan, bring 4 cups of water to a boil. Add the 2 cups of rice, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is fully absorbed.
Once the beans are tender, return the cooked sausage to the pot and stir well. Simmer for an additional 10 minutes to allow the flavors to meld together.
Remove the bay leaf and adjust the seasoning with additional salt or spices, if needed.
To serve, spoon the beans and sausage mixture over a bed of fluffy white rice. Garnish with sliced green onions and a splash of hot sauce, if desired.
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 9880 mg | 430% | |
| Total Carbohydrate | 252.8 g | 92% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 21.2 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4738 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
