Creole Style Beans and Rice
Experience the bold, comforting flavors of the South with this Creole Style Beans and Rice recipe, a hearty dish that’s perfect for weeknight dinners or casual gatherings. Highlighting tender red beans simmered to perfection with savory andouille sausage, aromatic vegetables, and a rich blend of Creole spices like smoked paprika, cayenne, and thyme, this dish brings authentic Louisiana flavors straight to your table. Served over a fluffy bed of white rice and topped with fresh green onions, it's a satisfying, soul-warming meal that pairs spice, texture, and tradition in every bite. Whether you make it mild or spice it up with hot sauce, this slow-cooked classic is as versatile as it is delicious. Perfectly balanced and deeply flavorful, Creole Beans and Rice is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup dried red beans
- 6 cups water
- 2 tablespoons olive oil
- 8 ounces andouille sausage (sliced)
- 1 large yellow onion (diced)
- 1 medium green bell pepper (diced)
- 2 stalks celery stalks (diced)
- 3 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 bay leaf
- 4 cups chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups white rice (uncooked)
- 3 green onions (sliced, for garnish)
- 1 tablespoon hot sauce (optional)
Instructions
Wash the dried red beans thoroughly and soak them in 6 cups of water overnight, or for at least 8 hours. Drain and set aside.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
In the same pot, add diced onion, green bell pepper, and celery. Cook until softened, about 5 minutes.
Add minced garlic to the pot and sauté for 1 minute, or until fragrant.
Stir in smoked paprika, dried thyme, cayenne pepper, dried oregano, and the bay leaf. Cook for 30 seconds to toast the spices.
Add the soaked and drained beans, chicken broth, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for 60-75 minutes, stirring occasionally. Cook until the beans are tender.
While the beans are simmering, cook the white rice according to the package instructions. Set aside and keep warm.
Once the beans are tender, return the browned sausage to the pot and simmer for an additional 10 minutes. Adjust seasoning with more salt, pepper, or hot sauce as desired.
Remove the bay leaf from the pot. Serve the beans over a bed of white rice, garnished with sliced green onions. Optionally, drizzle with additional hot sauce for extra heat.
Nutrition Facts
Calories |
2940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 6898 mg | 300% | |
| Total Carbohydrate | 413.3 g | 150% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 25.9 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 631 mg | 49% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 5437 mg | 116% | |
*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.
