Classic Creole Red Beans and Rice
Hearty, comforting, and deeply rooted in Southern tradition, red beans and rice are a quintessential dish born from Louisiana’s Creole heritage. Typically served on Mondays—a wash day when laundry left little time for elaborate meals—this dish simmered low and slow while chores got done. Today, it’s celebrated for its rich, smoky flavor, vibrant spices, and nourishing heartiness that brings people together around the dinner table.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Mixing bowl
- Chef's Knife
- Cutting board
- Wooden spoon
Ingredients
- 1 pound dried red kidney beans rinsed and soaked overnight
- 2 tablespoons olive oil preferably extra virgin
- 1 cup yellow onion finely diced
- 1 cup green bell pepper diced
- 1 cup celery diced
- 4 cloves garlic minced
- 1 pound smoked andouille sausage sliced into 1/4-inch rounds
- 2 teaspoons Creole seasoning adjust to taste
- 1 teaspoon dried thyme
- 2 pieces bay leaves
- 6 cups low-sodium chicken broth or water
- 2 tablespoons parsley chopped, for garnish
- 1 batch steamed white rice about 3 cups cooked
Instructions
- Heat olive oil in a large Dutch oven over medium heat (about 350°F / 175°C). Once shimmering, add the onion, bell pepper, and celery. Sauté for 8–10 minutes until vegetables are softened and translucent.
- Add garlic and sausage; cook for another 5 minutes, stirring frequently until sausage is browned and fragrant.
- Drain soaked beans and add them to the pot along with Creole seasoning, thyme, bay leaves, and chicken broth. Stir to incorporate.
- Bring to a boil, then reduce heat to low (around 190°F / 88°C). Cover and simmer for 2.5–3 hours, stirring occasionally, until beans are tender and creamy. Add more broth or water if needed.
- Once done, remove bay leaves. Taste and adjust seasoning. If you prefer a creamier consistency, mash some beans against the pot wall using a spoon and stir in.
- Serve hot over steamed white rice and garnish with fresh chopped parsley.
Notes
- For a vegetarian version, omit sausage and use vegetable broth. Add smoked paprika or liquid smoke for depth.
- Make a day ahead—the flavor deepens overnight and it’s even better the next day.
- Soaking beans overnight helps them cook evenly and reduces cooking time.
Nutrition
Calories: 605kcalCarbohydrates: 56gProtein: 37gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 65mgSodium: 712mgPotassium: 1647mgFiber: 13gSugar: 5gVitamin A: 616IUVitamin C: 29mgCalcium: 107mgIron: 7mg
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