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Creole Red Beans and Rice
A staple of Louisiana kitchens, this hearty bowl of red beans and rice brings deep, smoky flavor without the all-day simmer. Tender kidney beans mingle with savory smoked sausage, aromatic vegetables, and a bold blend of Cajun spices. You'll build layers of complexity quickly by browning the sausage and toasting the spices right in the pot. A dash of liquid smoke and a handful of fresh cilantro give the rich gravy a bright, complex finish. It's a comforting classic that's guaranteed to warm you up from the inside out.
Equipment
- Stovetop
- Dutch oven
- Saucepan
Ingredients
- 1 pound dried red kidney beans or 2 (15.5-ounce) cans red kidney beans with liquid
- 2–6 cups low- or no-sodium chicken broth
- ¼ cup olive oil
- 1 medium yellow onion, small diced
- 1 green bell pepper, small diced
- 2 small celery stalks, small diced
- 2 tablespoons minced garlic
- 12–16 ounces chicken sausage, smoked sausage, or andouille sausage
- 1 teaspoon Cajun seasoning, homemade ( page 20 ) or store-bought
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
- ¼ teaspoon dried sage
- 2 bay leaves
- 2 Roma tomatoes, small diced
- 1 tablespoon liquid smoke
- 4 cups low- or no-sodium chicken broth
- 2 cups long-grain white rice
- 2 tablespoons minced fresh cilantro
- 1. If you are using dried beans, allow them to soak overnight in a large bowl of water. Drain the beans and transfer them to a medium pot. Pour 6 cups chicken broth over the beans and lightly simmer over medium heat until the beans are tender, 1–1½ hours. (Be careful not to overcook or the beans may break and become mushy.) If you’re using canned beans for a shortcut, add the beans with their liquid to 2 cups simmering chicken broth and cook for about 10 minutes over medium heat.
Instructions
- 1Heat the olive oil in a large pot over medium-high heat. Add the diced yellow onion, green bell pepper, celery, and minced garlic. Sauté for 3 to 4 minutes until the vegetables soften and the onion turns translucent. Season with salt and black pepper, then transfer the mixture to a bowl and set aside.
- 2In the same empty pot, cook the sliced sausage for about 5 minutes until it develops a golden-brown crust. Browning the meat first builds a deep, savory fond on the bottom of the pot. Return the cooked vegetable mixture to the pot and stir everything together.
- 3Sprinkle in the Cajun seasoning, dried thyme, cayenne pepper, and dried sage. Cook for 1 minute, stirring constantly to toast the spices and release their essential oils without burning them.
- 4Stir in the bay leaves, diced Roma tomatoes, and liquid smoke. Remove the pot from the heat. Once your beans are tender and fully cooked, pour them along with their cooking liquid into the sausage and vegetable mixture. Stir well to combine, then discard the bay leaves.
- 5To prepare the rice, bring 4 cups of chicken broth to a rolling boil in a medium pot over medium-high heat. Stir in the long-grain white rice and a pinch of salt. Cover the pot, reduce the heat to medium-low, and simmer according to the package directions until the rice is tender and absorbs all the broth.
- 6Fluff the cooked rice with a fork and fold in the minced fresh cilantro. Spoon the warm red bean and sausage mixture generously over the rice.
Notes
- Dried beans: Soak dried beans overnight in water. Drain, then simmer in 6 cups of chicken broth over medium heat for 1 to 1.5 hours until tender. Watch them closely near the end so they don't turn mushy.
- Shortcut: If using canned beans, simply simmer the beans and their liquid in 2 cups of chicken broth for about 10 minutes over medium heat before mixing them into the sausage.
- Storage: Store leftover beans and rice in separate airtight containers in the fridge for up to 4 days. The beans will thicken as they cool; add a splash of broth or water when reheating.
- Smoke flavor: Adjust the liquid smoke to your preference. Start with half a tablespoon if you're sensitive to strong smoky flavors.