Louisiana Red Beans and Rice
Ingredients:
1 lb dried red beans, soaked overnight and drained
12 oz andouille or smoked sausage, sliced
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 tbsp Creole seasoning
1/4 tsp cayenne pepper (optional)
2 bay leaves
6 cups chicken or vegetable broth
3 cups cooked white rice
2 green onions, chopped
2 tbsp fresh parsley, chopped
Instructions:
Soak beans overnight in water, then drain and rinse.
In a large pot, sauté onion, bell pepper, and celery over medium heat until softened, about 5–7 minutes.
Add garlic and sausage. Cook until sausage is browned and veggies are tender.
Stir in Creole seasoning, cayenne (if using), bay leaves, beans, and broth.
Bring to a boil, then reduce heat and simmer partially covered for 1.5 to 2 hours, stirring occasionally.
Mash some beans with the back of a spoon for a creamier consistency, if desired.
Serve hot over white rice. Garnish with chopped green onions and parsley.
Notes:
For a quicker version, use canned beans and reduce cooking time by half.
Vegetarian option: skip sausage and use vegetable broth with a touch of smoked paprika.
Simmer uncovered near the end to thicken if needed.
Store leftovers in the fridge for 3 days or freeze (without rice) for up to 3 months.
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