Description
A slow-simmered bean dish with garlic, onion, and smoked sausage served over rice, embodying smoky and savory flavors.
Ingredients
Scale
- 1 pound dried red beans, sorted and rinsed
- 1 pound smoked sausage or andouille sausage, sliced into rounds
- 1 large onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 tablespoons Creole seasoning, plus extra to taste
- 1/4 to 1/2 teaspoon cayenne pepper (optional)
- 2 bay leaves
- 8 to 10 cups chicken or vegetable broth, more as needed
- About 6 cups cooked white rice, for serving
- 3 green onions, chopped for garnish
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Soak the dried red beans overnight, rinse, and drain.
- In a large pot, sauté diced onion, green bell pepper, and celery until they begin to soften.
- Add minced garlic and sliced sausage, cooking until the sausage is browned and the vegetables are tender.
- Add Creole seasoning, cayenne pepper, bay leaves, and the soaked beans to the pot.
- Pour in the broth, ensuring the beans are fully submerged.
- Bring to a boil, then reduce heat and let it simmer for about 120 minutes until the beans are tender.
- For a creamier texture, mash some of the beans against the side of the pot.
- Serve over cooked white rice and garnish with green onions and parsley.
Notes
Refrigerate leftovers in an airtight container for up to 4 days; freeze for 2 to 3 months. Reheat gently with broth.
- Prep Time: 480 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 1100mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 15g
- Protein: 35g
- Cholesterol: 70mg