Creole Red Beans and Rice is a classic Southern dish bursting with rich, savory flavors. This hearty meal features tender red beans simmered in a flavorful mixture of aromatic vegetables, including bell peppers, onions, and celery, combined with garlic, baseasoning. Often paired with smoky andouille sausage or ham hocks, it creates a satisfying blend of textures and tastes. Served over a bed of fluffy white rice, Creole Red Beans and Rice is not just a comforting staple but also a flavorful reflection of Creole culinary traditions.
Ingredients:
- 1 lb dried red beans (or 2 cans of red beans, drained and rinsed)
- 1 smoked sausage or Andouille sausage, sliced
- 1 onion, finely chopped
- 1 bell pepper (green or red), finely chopped
- 3 cloves garlic, minced
- 2 celery stalks, finely chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- Salt to taste
- Cooked white rice (for serving)
Instructions:
- Prepare the Beans:
o If using dried beans: Rinse and sort them, removing any debris. Soak the beans overnight in a large bowl of water. Drain and rinse before cooking.
o If using canned beans: Simply drain and rinse them. - Cook the Sausage:
o In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced sausage and cook until browned. Remove the sausage from the pot and set aside. - Sauté the Vegetables:
o In the same pot, add the chopped onion, bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for an additional minute. - Combine Ingredients:
o Return the sausage to the pot. Add the soaked (or canned) red beans, diced tomatoes, chicken or vegetable broth, bay leaves, thyme, paprika, cayenne pepper, and black pepper. Stir to combine. - Simmer:
o Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours (if using dried beans) or 30-45 minutes (if using canned beans). Stir
occasionally and add more broth or water if necessary. The beans should be tender and6. Adjust Seasoning:
o Taste and adjust the seasoning with salt and additional pepper if needed. Remove and discard the bay leaves. - Serve:
o Serve the Creole red beans over a bed of cooked white rice. Garnish with chopped green onions and parsley if desired. - Enjoy!
o Enjoy your hearty, flavorful Creole red beans and rice! Feel free to customize the recipe with additional ingredients like hot sauce or more vegetables to suit your taste!
