Ingredients
Scale
- 1 pound dried red beans
- 1 smoked sausage, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 4 cups chicken broth
- Salt and pepper to taste
- Cooked white rice for serving
Instructions
- Sort and rinse the red beans; soak overnight if desired, or use quick soak method.
- In a large pot, sauté sausage slices until browned. Remove and set aside.
- In the same pot, sauté onions, bell peppers, celery, and garlic until tender.
- Add soaked beans, spices, bay leaf, chicken broth, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours until beans are tender.
- Remove bay leaf. Serve the beans over cooked white rice, garnished with chopped green onions if desired.
Notes
- Adjust spiciness by adding more cayenne or hot sauce.
- For vegan version, omit sausage and add smoked paprika for smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Method: Simmering
- Cuisine: Louisiana Creole
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 410 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 50mg