Loaded Red Beans
Sink your spoon into a soul-warming bowl of Loaded Red Beans, a hearty and flavorful dish that pays homage to classic Southern comfort food. Perfectly tender red beans are simmered low and slow with savory smoked sausage, aromatic vegetables, and a blend of spices like smoked paprika and cumin, creating a rich and smoky flavor profile. A splash of chicken broth and a touch of mashed beans lend a luscious, creamy texture to the dish. Served over fluffy white rice and garnished with fresh green onions, this one-pot wonder is a hearty meal that’s perfect for feeding a crowd. Whether you’re craving comfort or looking to elevate your weeknight dinner rotation, this recipe is a satisfying blend of taste and tradition, with the option to add hot sauce for a spicy kick.
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Recipe Information
Ingredients
- 1 pound dried red beans
- 6 cups water
- 2 tablespoons olive oil
- 12 ounces smoked sausage, sliced
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons dried thyme
- 2 leaves bay leaves
- 4 cups chicken broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups cooked white rice
- 0.25 cup green onions, sliced (for garnish)
- hot sauce (optional)
Instructions
Rinse the dried red beans under cold water, removing any debris or broken beans, and soak them in water overnight. Drain and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the smoked sausage slices and cook until browned on both sides, about 5 minutes. Remove the sausage and set aside.
In the same pot, add the diced onion, green bell pepper, celery, and garlic. Sauté until softened and fragrant, about 5 minutes.
Stir in the smoked paprika, ground cumin, and dried thyme. Cook for 1 minute to toast the spices.
Add the soaked and drained red beans, bay leaves, chicken broth, and 6 cups of water to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beans are tender, stirring occasionally.
Once the beans are tender, remove the bay leaves and mash some of the beans against the side of the pot with the back of a spoon to thicken the liquid slightly.
Return the browned sausage to the pot and stir to combine. Season with salt and black pepper to taste.
Serve the loaded red beans over cooked white rice. Garnish with sliced green onions and a dash of hot sauce, if desired.
Nutrition Facts
Calories |
3900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 9161 mg | 398% | |
| Total Carbohydrate | 500.5 g | 182% | |
| Dietary Fiber | 79.7 g | 285% | |
| Total Sugars | 26.2 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 853 mg | 66% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 8858 mg | 188% | |
*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.
