Description
A comforting and delicious slow-cooked Louisiana classic that fills the home with warm aromas and provides a family-friendly meal.
Ingredients
Scale
- 1 pound red beans
- 1 pound Andouille sausage, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 teaspoons Creole seasoning
- 1 bay leaf
- Salt and pepper to taste
- Cooked long grain rice for serving
- Chopped green onions for garnish
Instructions
- Rinse and soak the red beans in water overnight or for at least 6 hours.
- Drain and set aside.
- In a large pot, heat some oil over medium heat. Add the Andouille sausage and cook until browned. Remove and set aside.
- In the same pot, add onion, bell pepper, celery, and garlic. Sauté until vegetables are tender. Stir often so the garlic does not burn.
- Add the soaked beans, chicken broth, Creole seasoning, bay leaf, and the cooked sausage back to the pot. Give it a good stir so everything gets acquainted.
- Bring to a boil, then reduce the heat and let it simmer uncovered for about 90 to 120 minutes, stirring occasionally, until the beans are tender.
- Season with salt and pepper to taste. Taste as you go and remember that the sausage is salty, so add salt slowly.
- Serve over cooked long grain rice and garnish with chopped green onions.
Notes
If the beans are still firm after the simmer, add 15 to 30 minutes and a splash of hot water. For creamier beans, mash a few against the pot sides and stir them back in.
- Prep Time: 360 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 50mg