Description
A soulful and comforting bowl of red beans simmered with sausage, vegetables, and Creole spices, served over or stirred into fluffy white rice—classic Southern-style flavor at its best.
Ingredients
1 lb dried small red beans
1 Tbsp olive or avocado oil
12 oz andouille sausage, sliced into thin coins
1 small onion, diced
3 ribs celery, diced
1 small green bell pepper, diced
3 cloves garlic, minced
2 bay leaves
1 Tbsp Creole seasoning (adjust to taste)
3 cups cooked or leftover white rice
¼ cup minced fresh flat-leaf Italian parsley
Instructions
- Heat oil in a 5–6 quart pot over medium heat. Brown sausage, then transfer out.
- Sauté onion, celery, and bell pepper until softened, about 5 minutes.
- Add garlic, cook 30 seconds. Stir in drained beans and 5 cups water. Add bay leaves.
- Bring to a boil, skim foam, then simmer with lid ajar for 1–1½ hours until beans are tender.
- Remove bay leaves. Stir in Creole seasoning and salt to taste.
- Mash some beans against the pot wall for creaminess. Stir in sausage and parsley.
- Serve over or with rice. Garnish with reserved parsley.
Notes
- For creamy texture, mash some beans or blend part of the soup.
- Use day-old rice or refrigerate freshly cooked rice for best texture.
- Add chopped greens in the final 10 minutes for a nutritious twist.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 35mg
