Creole Red Beans and Rice
Dive into the bold, comforting flavors of Creole Red Beans and Rice, a quintessential Louisiana dish that combines the creamy richness of slow-simmered red kidney beans with the smoky spice of Andouille sausage and aromatic trinity vegetables: onion, green bell pepper, and celery. Infused with fragrant herbs like thyme and bay leaves, plus a pinch of cayenne for gentle heat, this hearty meal is cooked to perfection with a savory broth and served over fluffy white rice. Garnished with fresh parsley and green onions, and optionally spiked with hot sauce, this one-pot Southern classic is as soulful as it is satisfying. Ideal for meal prepping or sharing with a crowd, it’s a perfect balance of spicy, smoky, and savory flavors everyone will love.
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Recipe Information
Ingredients
- 1 pound Dried red kidney beans
- 8 cups Water
- 2 tablespoons Olive oil
- 12 ounces Andouille sausage, sliced
- 1 large Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 Celery stalks, diced
- 4 Garlic cloves, minced
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 0.25 teaspoons Cayenne pepper
- 8 ounces Smoked sausage or ham hock (optional)
- 4 cups Chicken or vegetable broth
- 4 cups Cooked white rice
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 3 Green onions, chopped (for garnish)
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 1 to taste Hot sauce (optional)
Instructions
Rinse the dried red kidney beans and sort through to remove any debris. Place the beans in a large bowl and cover with water. Let soak overnight, or for at least 8 hours. Drain and rinse before cooking.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced Andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage and set aside.
In the same pot, add the diced onion, green bell pepper, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the drained red beans, bay leaves, dried thyme, paprika, and cayenne pepper to the pot. If using smoked sausage or ham hock, add it at this stage.
Pour in the chicken or vegetable broth and an additional 4 cups of water. Stir well and bring the mixture to a boil.
Reduce the heat to low and let the mixture simmer uncovered for 2 to 2.5 hours, stirring occasionally, until the beans are tender and creamy. Add more water if the mixture becomes too thick during cooking.
Once the beans are tender, remove the bay leaves and discard. Season the beans with salt and ground black pepper. Add the cooked Andouille sausage back to the pot and stir to combine.
Serve the red beans over a bed of cooked white rice. Garnish with chopped green onions and parsley. Add a dash of hot sauce, if desired, for extra spice.
Enjoy your Creole Red Beans and Rice fresh and warm. It also tastes great the next day as leftovers!
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 2039 mg | 89% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 6.0 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1573 mg | 33% | |
*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.
