Louisiana Red Beans and Rice
Ingredients:
1 pound dried red beans, soaked overnight and drained
12 ounces andouille or smoked sausage, sliced
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 tablespoon Creole seasoning
¼ teaspoon cayenne pepper (optional)
2 bay leaves
6 cups chicken or vegetable broth
3 cups cooked white rice
2 green onions, chopped
2 tablespoons fresh parsley, chopped
Instructions:
If using dried beans, soak them overnight in a large bowl of water. Drain and rinse before using.
In a large pot over medium heat, sauté the onion, bell pepper, and celery until softened, about 5–7 minutes. Stir often to avoid sticking.
Add the garlic and sliced sausage. Cook until the sausage is browned and fragrant.
Stir in the Creole seasoning, cayenne pepper (if using), and bay leaves.
Add the soaked beans and pour in enough broth to fully cover the beans. Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 1.5 to 2 hours, stirring occasionally.
For a creamier texture, mash some of the beans against the side of the pot and stir them back in.
Serve the red beans over warm cooked white rice. Garnish with chopped green onions and parsley.
Notes:
If short on time, you can use canned red beans—just rinse them well and reduce the simmer time by half.
Adjust the spice level by skipping the cayenne or using mild sausage.
Leftovers taste even better the next day and freeze well for easy meals later.
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