Description
A classic Creole dish featuring slow-simmered red beans and smoky Andouille sausage served over fluffy white rice. This hearty and flavorful meal is perfect for a comforting family dinner, bursting with Cajun spices and savory depth.
Ingredients
Scale
Beans and Sausage
- 1 lb. dry red beans
- 2 Tbsp cooking oil
- 14 oz. Andouille sausage
Vegetables and Seasonings
- 1 yellow onion
- 1 green bell pepper
- 3 ribs celery
- 4 cloves garlic
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp freshly cracked black pepper
- 2 bay leaves
- 1 Tbsp salt, or to taste
- 1/4 cup chopped parsley
Rice
- 1.5 cups long grain white rice, uncooked
- 3 green onions (for garnish)
- Water as needed for cooking
Instructions
- Soak the Beans: The night before cooking, place the dry red beans in a large bowl and cover them with double their volume in water. Soak the beans in the refrigerator overnight to soften and reduce cooking time.
- Cook the Sausage: Slice the Andouille sausage and brown it in a large pot using the cooking oil. Once browned, remove the sausage slices and set them aside for later use.
- Sauté the Vegetables: In the same pot, add the chopped onion, green bell pepper, celery, and minced garlic. Cook these vegetables over medium heat until they soften and become fragrant, about 5-7 minutes.
- Add Seasonings: Stir in the smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, black pepper, and bay leaves. Cook for about one minute to toast the spices and enhance their flavors.
- Cook the Beans: Drain the soaked beans and add them to the pot. Pour in 6 cups of water and bring the mixture to a boil, then reduce to a simmer. Let the beans cook gently for about 1 hour until tender.
- Thicken the Beans: Use a spoon or a masher to smash some of the beans against the side of the pot. This will release starch and thicken the sauce. Continue to simmer uncovered for another 30 minutes to reach a creamy consistency.
- Cook the Rice: In a separate pot, bring water to a boil and add the long grain white rice. Reduce the heat, cover, and simmer the rice for 15 minutes until tender. Remove from heat and let it rest covered for an additional 5 minutes.
- Finish the Dish: Return the browned Andouille sausage to the pot with the beans. Stir in chopped parsley and salt to taste. Serve the hot red beans and sausage mixture over the cooked white rice. Garnish with sliced green onions for a fresh, crisp finish.
Notes
- Soaking the beans overnight helps to soften them and reduce cooking time significantly.
- If Andouille sausage is not available, smoked sausage can be used as a substitute.
- Adjust cayenne pepper to control the heat level according to your preference.
- Leftover beans and rice can be refrigerated for up to 4 days and reheat well.
- For extra flavor, cook the rice in chicken broth instead of water if not keeping the dish vegetarian.
