Description
A comforting and nutritious staple of Creole cooking, Louisiana Red Beans and Rice is rich in flavor and history, perfect for a satisfying meal.
Ingredients
Scale
- 1 pound red beans (or substitute with kidney beans or pinto beans)
- 1 pound Andouille sausage (or turkey sausage for a healthier option)
- 1 chopped onion (preferably yellow)
- 1 chopped bell pepper (red, yellow or green)
- 2 chopped celery stalks
- 3 cloves minced garlic
- 2 bay leaves
- 1 tablespoon dried thyme (1 teaspoon for fresh thyme)
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon black pepper
- Salt to taste
- 6 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 cups long-grain white or brown rice
Instructions
- Rinse the beans under cold water.
- In a large pot, heat oil over medium heat, add onion, bell pepper, and celery, and sauté for 5-7 minutes.
- Mix in garlic and sausage, sautéing for another 5 minutes.
- Add cayenne pepper, black pepper, thyme, and bay leaves, stirring for about 2 minutes.
- Incorporate rinsed beans and chicken broth, bringing the mixture to a boil.
- Reduce heat and let it simmer for at least 1 hour, stirring occasionally.
- Cook rice according to package instructions while beans simmer.
- After beans are tender, adjust seasoning and remove bay leaves.
- Serve beans over rice, garnished with fresh herbs if desired.
Notes
For a healthier version, use turkey sausage and brown rice. Store leftovers in an airtight container for up to 4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 50mg
Keywords: Louisiana, Red Beans and Rice, Comfort Food, Creole Cuisine, Southern Cooking