Ingredients
Scale
- 1 pound dried red beans
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon thyme
- 2 bay leaves
- 1 smoked sausage, sliced (optional)
- 4 cups chicken broth
- 2 cups long-grain rice
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Rinse and soak the red beans overnight or use the quick soak method.
- In a large pot, sauté onions, bell pepper, celery, and garlic until softened.
- Add soaked beans, chicken broth, paprika, thyme, bay leaves, and sausage if using.
- Bring to a boil, then reduce heat and simmer for 1.5-2 hours until beans are tender.
- Cook rice separately according to package instructions.
- Remove bay leaves, season with salt and pepper, and serve beans over rice, garnished with green onions.
Notes
- Use dried beans for authentic texture; canned beans can be used for quick version.
- Add hot sauce for extra spice.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Method: Simmering
- Cuisine: Louisiana Creole
- Diet: Meat option included
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 15 g
- Protein: 20 g
- Cholesterol: 40 mg