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Hearty Creole Red Beans and Rice Recipe

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A comforting and authentic Southern dish featuring slow-simmered red beans with smoky andouille sausage served over fluffy white rice. Perfect for a hearty family meal with rich Creole flavors.

Ingredients

Scale
  • 1 ½ cups dried red kidney beans or 3 cans, rinsed and drained
  • 12 oz andouille sausage, sliced (substitute smoked kielbasa if needed)
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 2 cups uncooked long-grain white rice
  • 2 tablespoons Creole seasoning (e.g., Tony Chachere’s)
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Hot sauce (optional, for serving)

Instructions

  1. If using dried beans, rinse 1 ½ cups of red kidney beans under cold water, removing any debris. Soak overnight or quick-soak by boiling for 2 minutes, then let sit off heat for 1 hour. Drain and set aside.
  2. Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add diced onion, green bell pepper, and celery (about 1 cup each). Cook for 5-7 minutes until softened and fragrant, stirring occasionally.
  3. Add minced garlic and sliced andouille sausage. Cook for another 5 minutes until sausage is browned and garlic is aromatic.
  4. Add soaked and drained beans or canned beans, chicken broth, bay leaves, and Creole seasoning. Stir well.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours if using dried beans, or 30-40 minutes if using canned beans. Stir occasionally and add water if needed to keep beans submerged.
  6. Check beans for tenderness and creaminess. Remove bay leaves. Mash some beans against the pot side for extra creaminess, leaving plenty whole for texture.
  7. Meanwhile, rinse rice under cold water. In a medium saucepan, combine rice with 4 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and cook 15-18 minutes until water is absorbed and rice is fluffy.
  8. Taste beans and rice, adjusting salt and black pepper as needed. Add hot sauce if desired.
  9. Serve by spooning rice onto plates and ladling the Creole red beans over the top. Garnish with chopped green onions or parsley if desired.

Notes

If beans are too thick, thin with broth or water. If too watery, remove lid during last 10 minutes to reduce liquid. Slow simmering is key for tender beans and rich flavor. For vegetarian version, substitute sausage with smoked tempeh or mushrooms and use vegetable broth. Leftovers store well in fridge for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of water or broth.

Nutrition

Keywords: Creole red beans and rice, Southern dinner, andouille sausage, red kidney beans, comfort food, authentic Creole recipe

Find it online: https://pokirecipes.com/hearty-creole-red-beans-and-rice-recipe-easy-authentic-southern-dinner/