Description
A true New Orleans classic! Slow-simmered red beans seasoned with the “holy trinity” of onion, bell pepper, and celery, smoky andouille sausage, and Creole spices—creamy, comforting, and full of Southern soul. Traditionally served on Mondays across Louisiana, this hearty dish is deliciously served over fluffy white rice for a fulfilling meal.
Ingredients
Red Beans
- 1 lb dried red kidney beans, rinsed and soaked overnight
- 1 tbsp vegetable oil or bacon drippings
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 12 oz andouille sausage, sliced
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (or to taste)
- 1–2 tsp Creole seasoning (like Tony Chachere’s), to taste
- 6 cups water or low-sodium chicken broth
- Salt & black pepper to taste
- Optional: 1 smoked ham hock or 1 cup chopped cooked ham for extra smoky depth
- Optional: ½ cup chopped green onions for serving
Rice
- 3 cups cooked long-grain white rice
Instructions
- Sauté the Holy Trinity: Heat oil in a large heavy pot over medium heat. Add diced onion, green bell pepper, and celery. Cook for 6–8 minutes until the vegetables are softened and fragrant.
- Add Garlic and Sausage: Stir in minced garlic and sliced andouille sausage. Continue cooking for 2–3 minutes until the sausage is lightly browned, enhancing the flavor of the dish.
- Combine Beans and Spices: Add the soaked red beans to the pot along with dried thyme, bay leaves, smoked paprika, cayenne pepper, Creole seasoning, and pour in the water or low-sodium chicken broth. Stir well to combine all ingredients.
- Simmer: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 1½ to 2½ hours. Stir occasionally to prevent sticking, until the beans are very tender and creamy in texture.
- Thicken the Beans: To achieve a creamier consistency, mash some of the beans against the side of the pot with the back of a spoon. Remove the bay leaves once the desired texture is reached.
- Adjust Seasoning: Taste the red beans and season with salt, black pepper, and additional Creole seasoning if desired to enhance the flavor.
- Serve: Spoon the hot red beans generously over bowls of cooked white rice. Garnish with chopped green onions if using, and enjoy a comforting Southern staple.
Notes
- No-soak method: If you skip soaking the beans, add an extra 30–45 minutes to the cooking time and be sure to keep the liquid level topped up as the beans absorb water.
- For an even creamier texture (authentic style), simmer the beans longer and mash about ½ cup of the cooked beans into the broth to thicken the dish naturally.
- Customize the spice level by adding more cayenne pepper or hot sauce according to your preference.
- Leftovers freeze beautifully, making this dish great for meal prep or future quick meals.
- If andouille sausage isn’t available, smoked sausage or turkey andouille are excellent substitutes without compromising flavor.
- Prep Time: 15 minutes (plus overnight soaking of beans)
- Cook Time: 2 hours
- Category: Dinner, Main Dish
- Method: Stovetop
- Cuisine: Creole / Southern
