Description
A classic Creole dish featuring tender red beans simmered with savory spices and served over fluffy rice.
Ingredients
Scale
- 1 pound dried red beans, sorted and rinsed
- 8 cups water
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound smoked sausage (like andouille), sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or to taste)
- Salt and black pepper to taste
- Cooked white rice, for serving
Instructions
- Place the rinsed red beans in a large pot and cover with 8 cups of water. Bring to a boil, then reduce heat and simmer for 1 hour, or until beans are tender.
- Add the chopped onion, bell pepper, and celery to the pot. Cook for 10 minutes, or until vegetables begin to soften.
- Stir in the minced garlic, sliced sausage, thyme, oregano, and cayenne pepper.
- Continue to simmer for another 30-45 minutes, stirring occasionally, until the beans are very tender and the sauce has thickened.
- Season with salt and black pepper to taste.
- Serve hot over cooked white rice.
Notes
- For a creamier texture, mash some of the beans against the side of the pot.
- Adjust cayenne pepper for your desired level of heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Creole
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 15g
- Protein: 25g
- Cholesterol: 40mg
Keywords: red beans and rice, creole, cajun, southern, beans, rice, sausage, classic, flavorful