Louisiana-style Red Beans and Rice
A heartwarming dish of creamy red beans and spicy andouille sausage, bringing warmth and tradition to your table.
Ingredients
Main ingredients
- 1 pound red beans Provides a creamy texture and earthy flavor.
- 1 pound andouille sausage, sliced Adds a delightful spicy kick.
- 1 onion, diced Adds sweetness and depth.
- 1 bell pepper, diced Adds color and sweetness.
- 2 stalks celery, diced Adds crunch and flavor, part of the holy trinity.
- 4 cloves garlic, minced Brings warmth and aromatic richness.
- 4 cups chicken broth Enhances flavors and creates a rich broth.
- 2 teaspoons Cajun seasoning Delivers the essence of Louisiana spice.
- 1 bay leaf Adds subtle depth to overall flavor.
- Salt and pepper to taste Essential for enhancing flavors.
- Cooked rice for serving The perfect base for the dish.
- Chopped green onions for garnish Adds brightness and color.
Instructions
Preparation
- Rinse and soak the red beans overnight if desired.
- In a large pot, sauté the onion, bell pepper, and celery in a bit of oil until softened.
- Add the andouille sausage and garlic, cooking for another few minutes until fragrant.
- Stir in the red beans, chicken broth, Cajun seasoning, bay leaf, and season with salt and pepper.
- Bring everything to a boil, then reduce heat and simmer for about 1.5 to 2 hours, or until the beans are tender.
- Remove the bay leaf and adjust seasoning if necessary.
- Serve over cooked rice and garnish with chopped green onions.
Notes
Soaking the red beans overnight makes them creamier and reduces cooking time. Leftovers can be stored in an airtight container in the fridge for up to three days.
Nutrition
Serving: 1gCalories: 400kcal
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