Red Bean Creole
Dive into the bold and comforting flavors of Red Bean Creole, a hearty Louisiana-inspired dish that’s perfect for family dinners or make-ahead meals. This recipe combines tender, slow-simmered dried red beans with a flavorful mix of smoked sausage, aromatic vegetables, and Cajun spices like smoked paprika and cayenne pepper, all cooked together in a rich broth of chicken stock and tomatoes. The dish comes together beautifully after hours of simmering, developing a creamy texture and deeply satisfying taste. Serve this Creole classic over fluffy white rice, and don’t forget the garnish of fresh green onions and a dash of hot sauce for a spicy finish. Simple yet robust, this one-pot wonder is a true celebration of Southern comfort food and a must-try for anyone craving authentic Creole cuisine.
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Recipe Information
Ingredients
- 1 pound dried red beans
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 12 ounces smoked sausage, sliced into rounds
- 6 cups chicken broth
- 1 15-ounce can canned diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups white rice (for serving)
- 0.25 cup green onions, sliced (for garnish)
- hot sauce (optional, for serving)
Instructions
Rinse and sort the dried red beans, removing any debris. Place the beans in a large bowl and cover them with water. Soak overnight, then drain and rinse.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the diced onion, celery, and green bell pepper to the pot. Sauté for 5–7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced smoked sausage to the pot and cook for 3–4 minutes until lightly browned.
Stir in the soaked red beans, chicken broth, canned diced tomatoes (with juices), bay leaves, thyme, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 2–3 hours, stirring occasionally, until the beans are tender and the liquid has thickened.
Taste and adjust seasonings as needed.
Cook the white rice according to package instructions while the beans are finishing.
Serve the Red Bean Creole over the cooked white rice. Garnish with sliced green onions and a drizzle of hot sauce if desired.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1479 mg | 64% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 15.0 g | 53% | |
| Total Sugars | 7.8 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1736 mg | 37% | |
*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.
