Description
Louisiana Red Beans and Rice is a classic dish that combines tender red beans, smoked sausage, and flavorful spices served over fluffy rice.
Ingredients
Scale
- 1 pound dried red beans
- 4 cups water
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- 1 bay leaf
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 pound smoked sausage, sliced
- 4 cups chicken broth
- 2 cups long-grain white rice
- 2 tablespoons fresh parsley, chopped
- 2 green onions, chopped
Instructions
- Rinse the dried red beans thoroughly under cold water to remove any dirt or debris.
- In a large pot, add the rinsed red beans and four cups of water.
- Bring the water to a boil over high heat.
- Once boiling, reduce the heat to low and let the beans simmer for about 1 hour, or until they are tender but not mushy.
- While the beans are cooking, heat one tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion, bell pepper, and celery to the skillet.
- Cook the vegetables, stirring occasionally, for about 5 minutes, or until they begin to soften.
- Add the minced garlic to the skillet and cook for another minute, until fragrant.
- Stir in the tomato paste and cook for 2 minutes, allowing the tomato paste to slightly caramelize.
- Sprinkle in the smoked paprika, thyme, cayenne pepper, black pepper, and salt.
- Mix the seasonings into the vegetables and cook for 1 more minute to enhance the flavors.
- Add the sliced smoked sausage to the skillet and stir to combine with the vegetables and spices.
- Cook the sausage for 5-7 minutes, or until it is browned and slightly crispy around the edges.
- Transfer the sausage and vegetable mixture into the pot with the simmering beans.
- Add the bay leaf to the pot with the beans and stir the mixture to combine.
- Pour in four cups of chicken broth, then increase the heat to bring the pot to a simmer.
- Let the beans and sausage mixture cook together for an additional 30 minutes, stirring occasionally.
- While the beans are simmering, rinse the long-grain white rice under cold water to remove excess starch.
- In a separate medium-sized pot, bring two cups of water to a boil.
- Add the rinsed rice to the boiling water and stir once.
- Cover the pot, reduce the heat to low, and let the rice cook for 18-20 minutes, or until the water is absorbed and the rice is tender.
- Once the rice is cooked, remove the pot from the heat and let it sit, covered, for 5 minutes.
- After the beans have simmered for 30 minutes, check the consistency of the bean mixture.
- If it is too liquid, increase the heat to medium and let it cook uncovered for 10-15 minutes to thicken.
- Once the beans are at your desired consistency, remove the pot from the heat and discard the bay leaf.
- Fluff the rice with a fork before serving.
- To serve, spoon a generous amount of rice onto each plate and ladle the red beans and sausage mixture over the top.
- Garnish the dish with freshly chopped parsley and green onions.
- Serve hot and enjoy your Louisiana Red Beans and Rice.
Notes
- For a vegetarian version, omit the smoked sausage and use vegetable broth instead of chicken broth.
- Adjust the cayenne pepper to your spice preference.
- This dish can be made ahead of time and reheated for serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 40mg