Description
A classic Creole dish featuring tender red beans simmered with savory sausage and served over fluffy rice.
Ingredients
Scale
- 1 pound dried red beans, soaked overnight
- 1 pound smoked sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- Cooked white rice, for serving
Instructions
- Drain soaked red beans.
- In a large pot, brown the sliced sausage over medium heat. Remove sausage and set aside.
- Add the chopped onion, bell pepper, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Return the sausage to the pot. Add the drained red beans, chicken broth, thyme, and cayenne pepper.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until beans are tender, stirring occasionally. Add more broth if needed.
- 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 during the last 30 minutes of simmering.
- Adjust cayenne pepper for your desired level of heat.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Creole
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 5g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 15g
- Protein: 25g
- Cholesterol: 60mg
Keywords: red beans and rice, creole recipe, sausage and beans, southern cooking, comfort food