Prep Time 20 mins
Cook Time 1 hr
Rest Time 10 mins
Total Time 1 hr 30 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 93  C
Servings: 6
Best Season: Fall, Winter
Description

This Classic Creole Red Beans and Rice is a hearty, flavorful, and budget-friendly one-pot dish rooted in New Orleans tradition. Made with red kidney beans, smoked sausage, aromatic vegetables, and warm Creole spices, this recipe is perfect for cozy family dinners or meal prep. Serve it over fluffy white rice for an authentic Southern comfort meal that’s easy to make and packed with flavor.

Ingredients
    For the Red Beans
  • 1 lb (454 g) dried red kidney beans (soaked overnight and drained)
  • 1 tbsp olive oil
  • 1 large yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 celery stalks, finely chopped
  • 4 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp white pepper (optional)
  • 1 bay leaf
  • 1 lb (454 g) smoked andouille sausage (sliced into rounds)
  • 6 cup chicken broth (low sodium)
  • 1 tsp Creole or Cajun seasoning (store-bought or homemade)
  • 1 tbsp Worcestershire sauce
    • For the Rice
  • 2 cup long-grain white rice (uncooked)
  • 4 cup water
  • 1/2 tsp salt
  • 1 tbsp butter (optional, for flavor)
Instructions
    Prepare the Beans
  1. 1
    Soak the red kidney beans overnight in plenty of cold water. The next day, drain and rinse them thoroughly.
    2. Sauté the Holy Trinity
  2. 2
    Heat olive oil in a large Dutch oven or pot over medium heat. Add onions, bell pepper, and celery. Sauté for 5–6 minutes until soft and translucent. Stir in garlic and cook for another minute.
    3. Add Seasonings and Sausage
  3. 3
    Add smoked paprika, thyme, cayenne, black pepper, white pepper (if using), bay leaf, and sausage slices. Cook for 5 minutes, letting the sausage brown and release its flavor.
    4. Simmer the Beans
  4. 4
    Add the soaked beans, chicken broth, Worcestershire sauce, and Creole seasoning. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beans are tender and creamy. Add more broth or water if needed.
    5. Cook the Rice
  5. 5
    In a separate pot, combine rice, water, salt, and butter (if using). Bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes. Turn off heat and let it rest for 5 minutes before fluffing with a fork.
    6. Finish and Serve
  6. 6
    Remove bay leaf from the beans. Taste and adjust seasoning. Serve a generous scoop of beans over a bed of rice. Garnish with green onions or hot sauce if desired.
Note

Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Soaking Alternative: Use canned red beans (3 cans, drained and rinsed) and reduce cooking time to 30–40 minutes.

Vegetarian Version: Omit sausage and use vegetable broth; add smoked paprika or liquid smoke for depth.

Creamy Texture Tip: Mash a portion of the beans during the final 15 minutes of simmering to thicken the sauce.

Keywords: red beans and rice, Creole recipe, easy one-pot dinner, Southern comfort food, budget-friendly
Read it online: https://petitepanini.com/recipe/classic-creole-red-beans-and-rice-recipe/