Authentic Red Beans and Rice
Creamy red kidney beans slow-simmered with smoky sausage, Cajun spices, and aromatics, served over fluffy white rice for a comforting Louisiana classic.
Ingredients
Instructions
Rinse dried red beans and soak overnight in a large bowl of cold water. Drain before cooking.
Heat olive oil in a large Dutch oven over medium heat. Add sliced smoked sausage and cook until browned on both sides. Remove and set aside.
In the same pot, add onion, bell pepper, and celery. Sauté for 5–7 minutes until softened and fragrant. Add minced garlic and cook for 30 seconds.
Return sausage to the pot. Add soaked beans, chicken broth, thyme, bay leaves, smoked paprika, and cayenne. Stir well.
Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 1½ to 2 hours, stirring occasionally, until beans are tender and mixture thickens.
During the last 20 minutes, mash some beans against the side of the pot to create a creamy texture.
Season with salt and black pepper to taste. Remove bay leaves.
Serve hot over freshly cooked white rice and garnish with chopped parsley.
Nutrition
- Calories
- 420 kcal
- Serving Size
- 1 serving
