Description
A hearty, one-pot Louisiana Red Beans and Rice recipe that’s perfect for busy weeknights and customizable based on available ingredients.
Ingredients
Scale
- 1 lb Dried Red Beans, soaked overnight
- 12 oz Smoked Sausage or Andouille Sausage, sliced
- 1 medium Onion, diced
- 1 medium Green Bell Pepper, diced
- 2 stalks Celery, diced
- 4 cloves Garlic, minced
- 2 tablespoons Creole Seasoning
- Pinch of Cayenne Pepper (optional)
- 2 Bay Leaves
- 4 cups Chicken or Vegetable Broth
- 3 cups Cooked White Rice
- Green Onions, for garnish
- Fresh Parsley, for garnish
Instructions
- Soak the dried red beans overnight. Drain and rinse them, then set aside.
- In a large pot over medium heat, add olive oil and sauté the diced onion, green bell pepper, and celery for 5-7 minutes until softened.
- Add the minced garlic and sliced sausage; cook for another 3-4 minutes until fragrant and browned.
- Toss in the Creole seasoning, cayenne, bay leaves, and soaked beans into the pot.
- Pour in the chicken or vegetable broth until beans are submerged. Bring to a boil, then reduce heat to low and simmer for 1 to 1.5 hours until beans are tender, stirring occasionally.
- For a creamier texture, mash some beans against the side of the pot.
- Serve Louisiana Red Beans over cooked white rice, topped with chopped green onions and fresh parsley.
Notes
Leftovers can be stored in an airtight container for up to 3-4 days. This recipe is freezer-friendly for 3-6 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 13g
- Protein: 20g
- Cholesterol: 45mg