For a vegetarian option, omit the sausage and ham, and use vegetable broth instead of chicken broth. Adjust the amount of Creole seasoning to your preference. If you don't have time to soak the beans overnight, use the quick-soak method: Place the beans in a pot, cover with water, bring to a boil, and boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and proceed with the recipe. Serve with a side of cornbread for a complete meal.
My Red Beans and Rice
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PREP TIME10 mins
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COOK TIME3 hrs 55 mins
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TOTAL TIME12 hrs 5 mins
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SERVING6 People
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VIEWS90
A soul-satisfying rendition of Red Beans and Rice, simmered to creamy perfection with smoky sausage and vibrant Creole spices. This dish is a comforting classic, perfect for a hearty meal any day of the week.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate81 g
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Cholesterol27 mg
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Fiber22 g
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Protein27 g
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Saturated Fat4 g
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Sodium2124 mg
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Sugar8 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Soak the Beans: Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain. (8+ hours)
02 Step
Recipe View Prepare the Sausage: Heat a skillet over medium heat; cook sausage until cooked through, 10 to 15 minutes. Transfer sausage to a work surface and slice. (10-15 minutes)
03 Step
Recipe View Sauté the Aromatics: Heat butter in a large pot or Dutch oven over medium heat; cook and stir onions, bell pepper, celery, and bay leaves until softened, about 5 minutes. Add sausage, ham, and 1/2 of the Creole seasoning; saute over medium-high heat until lightly browned, about 10 minutes. Stir drained beans into sausage mixture. (15 minutes)
04 Step
Recipe View Simmer to Perfection: Mix chicken broth, garlic, and remaining Creole seasoning into bean mixture; cover pot and simmer on low for 3 hours. (3 hours)
05 Step
Recipe View Finish and Serve: Stir tomato sauce, vinegar, and 1/2 of the green onions into bean mixture, slightly smashing beans with a potato masher to help thicken. Simmer, uncovered, until thickened and beans are tender, about 30 minutes more. Mix remaining green onions and parsley into beans and serve hot over cooked rice. (30 minutes)
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Josefina Terry
Mar 23, 2025The instructions were easy to follow, and the dish turned out perfectly.
Jasper Schroeder
Jan 19, 2025I've made this several times, and it's always a hit. It's my go-to recipe for red beans and rice.
Kameron Kling
Aug 16, 2024I added a bit of cayenne pepper for extra heat, and it was delicious!
Willard Thompson
Jul 25, 2024This recipe is fantastic! The beans are so creamy and flavorful.