Description
This classic New Orleans-Style Red Beans and Rice recipe features tender red beans simmered with smoked sausage and aromatic vegetables, seasoned with traditional Creole spices. Perfectly paired with fluffy cooked rice, this hearty dish offers a comforting taste of Louisiana’s vibrant culinary heritage.
Ingredients
Scale
Beans and Vegetables
- 1 pound dried red beans
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
Spices and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt, to taste
Protein
- 1 pound smoked sausage, sliced
Serving
- Cooked rice, for serving
Instructions
- Prepare the Beans: Rinse the red beans thoroughly under cold water to remove any debris. Place them in a large pot filled with water and soak overnight to soften.
- Cook the Vegetables: Drain and rinse the soaked beans. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, green bell pepper, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
- Add Spices and Garlic: Stir in the minced garlic, dried thyme, dried oregano, bay leaves, cayenne pepper, and salt. Cook the mixture for 2 minutes to release the flavors.
- Simmer the Beans: Add the drained beans to the pot and pour in enough water to cover the beans by 2 inches. Bring to a boil, then reduce heat and simmer gently for 1.5 to 2 hours until the beans are tender.
- Add the Sausage: Stir in the sliced smoked sausage and continue to simmer for an additional 30 minutes to meld the flavors and heat the sausage through.
- Serve: Remove and discard the bay leaves. Adjust seasoning with additional salt or cayenne pepper if needed. Serve the red beans and sausage hot over a bed of cooked rice.
Notes
- Soaking the beans overnight reduces cooking time and ensures even cooking.
- For a thicker consistency, mash some beans against the side of the pot during the last 30 minutes of cooking.
- Adjust cayenne pepper to control the heat level according to your preference.
- Smoked sausage can be substituted with Andouille or Kielbasa for variation.
- Leftovers taste even better the next day as flavors continue to develop.
- Prep Time: 12 hours (including soaking time)
- Cook Time: 2 hours 20 minutes
- Category: Stovetop
- Method: Stovetop
- Cuisine: Creole, Cajun, Southern US
