Creole Red Beans and Rice (Printable version)
Classic Louisiana dish with tender red beans, smoked sausage, and aromatic vegetables served over fluffy rice.
# Ingredient List:
→ Beans and Sausage
01 - 2 cups dried red kidney beans or 3 cans drained and rinsed
02 - 10.6 oz halal smoked beef sausage or chicken sausage, sliced
03 - 1 smoked halal turkey leg, optional for extra flavor
→ Vegetables
04 - 1 large 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 - 0.5 teaspoon cayenne pepper, adjust to taste
13 - 0.5 teaspoon freshly ground black pepper
14 - 1 teaspoon kosher salt, plus more to taste
15 - 0.5 teaspoon dried oregano
→ Rice
16 - 2 cups long-grain white rice
17 - 4 cups water
18 - 0.5 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 and soak overnight. Drain and rinse thoroughly 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, about 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 mixture to a boil. Reduce heat, cover, and simmer for 1 to 1.5 hours, stirring occasionally, until beans are very tender and liquid is creamy. Use 45 minutes if cooking with canned beans.
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 - Remove bay leaves and turkey leg from bean mixture. Shred turkey leg meat and return to pot if desired. Adjust seasoning with additional salt as needed.
08 - Serve beans over hot rice. Garnish with fresh parsley, sliced green onions, and a dash of hot sauce.
# Expert Suggestions:
01 -
- The beans develop this velvety, almost buttery texture that somehow makes even the simplest rice feel like a luxury.
- You can prep everything the night before and let it simmer while you go about your day, coming home to a meal that tastes like you've been cooking for hours.
02 -
- The secret to that creamy texture is mashing about a quarter of the beans against the side of the pot during the last 20 minutes of cooking—my grandmother would use a wooden spoon for this, insisting that metal would change the flavor.
- Adding salt too early can make your beans tough, so wait until they're starting to soften before seasoning fully.
03 -
- For an extra layer of flavor, add a parmesan rind to the pot while simmering—it won't compromise the halal status but adds incredible umami depth that you can't quite place but definitely notice.
- The consistency should be creamy but not soupy—if it's too thin after your cooking time, increase the heat and simmer uncovered for the last 15 minutes.