I love Louisiana and this classic Red Beans and Rice recipe is absolutely packed with flavor! The beans come out tender and the smokey flavor or andouille sausage and perfect blend of spices are delicious.
- 1 1/2 lbs New Orleans Camelia dried red beans (dried)
- 4 tbsp olive oil (divided)
- 1 lb Andouille sausage (1/2 inch thick slices)
- 2 1/2 tbsp garlic cloves (minced)
- 2 medium yellow onions (finely diced)
- 2 celery ribs (diced)
- 1 large green bell pepper (diced)
- 2 1/4 tsp salt
- 2 tsp black pepper
- 1/2 tsp cayenne
- 2 1/2 tsp dried basil
- 1 tsp rubbed sage
- 3 bay leaves
- 2 tbsp tomato paste
- 4-6 fresh scallions (chopped)
- 1 cup fresh parsley (chopped)
In a large mixing bowl, cover the beans in over an inch of water and soak overnight.
The next day, brown the Andoullie sausage in a large nonstick skillet in about half of the oil. Once the sausage is slightly crispy, add in the onions and saute over medium heat. Once the onions have softened, add the celery and bell pepper and saute for 5-7 minutes.
In a large soup pot, pour the pre-soaked beans with their water on medium-high heat and bring to a simmer. Add in the spices and herbs except for the parsley and scallions. Cook the beans for about 2 hours or until softened. If you want a creamier texture, remove about 1 ½ cups of the beans before serving and mash with a fork. Otherwise, add in the parsley and scallions. Adjust the seasoning and consistent with water. Discard the bay leaves. Serve hot over white rice.
Calories: 569kcal | Carbohydrates: 58g | Protein: 31g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1212mg | Potassium: 1518mg | Fiber: 15g | Sugar: 4g | Vitamin A: 896IU | Vitamin C: 31mg | Calcium: 117mg | Iron: 8mg