Creole Red Beans and Rice (Printable)
Tender red beans with smoked sausage, vegetables, and bold Creole spices served over fluffy rice. Hearty comfort food.
# What You'll Need:
→ Beans and Sausage
01 - 2 cups dried red kidney beans, or 3 cans (15 oz each), drained and rinsed
02 - 10.5 oz halal smoked beef sausage or chicken sausage, sliced
03 - 1 smoked halal turkey leg, optional
→ Vegetables
04 - 1 large yellow onion, finely chopped
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
→ Liquids and Base
08 - 6 cups water or low-sodium chicken broth
→ Herbs and Spices
09 - 2 bay leaves
10 - 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon cayenne pepper
13 - ½ teaspoon freshly ground black pepper
14 - 1 teaspoon kosher salt, plus more to taste
15 - ½ teaspoon dried oregano
→ Rice
16 - 2 cups long-grain white rice
17 - 4 cups water
18 - ½ teaspoon salt
→ Garnish
19 - 3 tablespoons fresh parsley, chopped
20 - 2 to 3 green onions, sliced
21 - Hot sauce for serving
# How to Make It:
01 - If using dried beans, rinse thoroughly and soak overnight. Drain and rinse before cooking.
02 - In a large Dutch oven or heavy pot, heat a splash of oil over medium heat. Add sausage slices and brown for 3 to 4 minutes. Remove and set aside.
03 - In the same pot, sauté onion, bell pepper, and celery until soft, approximately 6 to 8 minutes. Add minced garlic and cook for 1 minute more.
04 - Return browned sausage to the pot. Add beans, smoked turkey leg if using, water or broth, bay leaves, thyme, paprika, cayenne, black pepper, salt, and oregano. Stir to combine thoroughly.
05 - Bring to a boil. Reduce heat, cover, and simmer for 1 to 1.5 hours for dried beans or 45 minutes for canned beans, stirring occasionally, until beans are very tender and the liquid becomes creamy.
06 - In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and cook for 15 to 18 minutes until water is absorbed. Fluff with a fork.
07 - Discard bay leaves. Remove turkey leg and shred meat, returning it to the pot if desired. Adjust seasoning to taste.
08 - Serve beans over hot rice. Garnish with fresh parsley, sliced green onions, and a dash of hot sauce.
# Expert Advice:
01 -
- The beans develop a naturally creamy texture that coats your spoon just right without any added dairy or thickeners.
- It's one of those magical dishes that tastes even better the next day, making it perfect for meal prep or when you need a comforting leftover lunch.
02 -
- The beans should maintain their shape while being soft enough that they yield easily to gentle pressure, which usually takes about 90 minutes of simmering for dried beans.
- Adding salt too early can make beans tough, so I learned to wait until they're starting to soften before adjusting seasonings.
03 -
- Save the bean cooking liquid if you need to store leftovers separately from the rice, as it preserves the texture and prevents the beans from drying out.
- For an authentic touch, add a teaspoon of apple cider vinegar right at the end of cooking, which cuts through the richness and brightens all the flavors without tasting vinegary.