Description
Louisiana Red Beans and Rice is a quintessential Southern dish that promises to warm your heart and satisfy your cravings. This delightful recipe features slow-cooked red kidney beans blended with smoky sausage, aromatic vegetables, and a robust mix of spices. Traditionally served on Mondays to use up leftover meats, it’s perfect for gatherings or cozy weeknight dinners. With its rich flavors and comforting textures, this dish pairs beautifully with crusty bread or cornbread. Follow our easy steps to recreate this authentic taste of Louisiana in your kitchen.
Ingredients
– 1 cup dried red kidney beans (soaked overnight)
– 1 pound Andouille sausage (sliced)
– 1 medium yellow onion (finely chopped)
– 1 green bell pepper (chopped)
– 2 celery stalks (finely diced)
– 3 garlic cloves (minced)
– 2 bay leaves
– 1/2 teaspoon cayenne pepper (adjust to taste)
– 4 cups water or broth
– Cooked long-grain white rice for serving
Instructions
1. Soak the red kidney beans overnight in water.
2. Drain the beans and chop the onion, bell pepper, celery, and garlic.
3. In a large pot, brown the sausage over medium heat, then remove it while keeping the drippings.
4. Sauté the chopped vegetables in the same pot until softened.
5. Add the sausage back with soaked beans, bay leaves, cayenne pepper, salt, and enough water or broth to cover everything by an inch.
6. Bring to a boil, reduce heat, cover partially, and simmer for about one hour until beans are tender.
Notes
– For added depth of flavor, consider marinating ingredients overnight before cooking.
– To make this dish vegetarian or vegan, substitute sausage with smoked tofu or tempeh and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
Nutrition
- Calories: 350
- Carbohydrates: 50g
- Protein: 15g