Name: Louisiana Red Beans and Rice
Prep time: 20 min
Cook time: PT-486368H54M30S
Total time: PT-486368H54M30S
Cuisine: Southern
Ingredients: 1 lb dry red beans; 2 Tbsp olive oil; 12–14 oz smoked sausage, sliced ¼″ thick; ½ Tbsp butter; 1 large yellow onion, diced; 2 celery ribs, diced; 1 small red bell pepper, diced; 1 small green bell pepper, diced; 6 cloves garlic, minced; 1 tsp salt (adjust to taste); 1 tsp dried oregano; ½ tsp dried thyme; ½ tsp paprika; ⅛ tsp cayenne pepper (or more for extra heat); Freshly ground black pepper, to taste; 6–8 cups low-sodium chicken or vegetable broth; 2 bay leaves; ½ cup fresh parsley, chopped, plus more for garnish; ¼ cup fresh green onions, chopped, plus more for garnish; 1½ cups cooked long-grain rice (white or brown)

Description

A comforting and hearty Southern classic, Louisiana-style red beans and rice made with smoky sausage and simmered in a rich Creole broth. Perfect over fluffy rice for a soul-warming meal.

Ingredients

1 lb dry red beans
2 Tbsp olive oil
12–14 oz smoked sausage, sliced ¼″ thick
½ Tbsp butter
1 large yellow onion, diced
2 celery ribs, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
6 cloves garlic, minced
1 tsp salt (adjust to taste)
1 tsp dried oregano
½ tsp dried thyme
½ tsp paprika
⅛ tsp cayenne pepper (or more for extra heat)
Freshly ground black pepper, to taste
6–8 cups low-sodium chicken or vegetable broth
2 bay leaves
½ cup fresh parsley, chopped, plus more for garnish
¼ cup fresh green onions, chopped, plus more for garnish
1½ cups cooked long-grain rice (white or brown)

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Instructions

Soak the beans overnight in cold water with about 2″ headspace. Drain and rinse.
Heat olive oil in a Dutch oven over medium heat. Add sliced sausage and cook until browned. Remove with a slotted spoon.
Add butter to the pot, then stir in onion, celery, and bell peppers. Cook for about 3–4 minutes until soft. Add garlic and sauté for 15 seconds.
Stir in salt, oregano, thyme, paprika, cayenne, and black pepper. Cook for 1 minute. Pour in broth and scrape up any browned bits from the bottom.
Return the sausage to the pot along with beans and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer 1½ to 2 hours, until beans are tender.
Discard the bay leaves. Mash about 1 cup of beans and stir them back into the pot to thicken the mixture.
Add more broth or water if needed to adjust consistency. Taste and adjust seasoning as desired.
Stir in parsley and green onions. Simmer for 5 more minutes, then serve hot over rice with additional garnish if desired.

Notes

Use canned beans for a quicker version.
Adjust cayenne and hot sauce for heat preference.
Best made a day ahead for deeper flavor.
Store rice and beans separately to preserve texture.
Thickens naturally by mashing some beans.

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 4g
Sodium: 620mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 18g
Cholesterol: 35mg