Description
A classic Louisiana Creole dish made with red beans, smoked sausage, and spices simmered to perfection and served over rice. Traditionally enjoyed on Mondays, it’s hearty, flavorful, and satisfying.
Ingredients
- 1 pound dried red beans, soaked overnight and drained
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound smoked sausage, sliced
- 6 cups water or chicken broth
- 4 cups cooked white rice
- 2 green onions, sliced (for garnish)
- Hot sauce (optional, for serving)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, bell pepper, and celery. Cook until softened, about 5 minutes.
- Stir in garlic, thyme, paprika, cayenne pepper, salt, black pepper, and bay leaf.
- Add the soaked and drained red beans, smoked sausage, and water or broth.
- Bring to a boil, then reduce heat and simmer uncovered for 2 to 2.5 hours, or until beans are tender and creamy. Stir occasionally and add more liquid if needed.
- Remove the bay leaf and mash some beans against the side of the pot to thicken the mixture.
- Serve over cooked white rice and garnish with green onions.
- Add hot sauce to taste if desired.
Notes
- Soaking beans overnight shortens the cooking time and improves texture.
- Use andouille sausage for a more authentic Creole flavor.
- Leftovers taste even better the next day.
- Can be made vegetarian by omitting sausage and using vegetable broth.