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Louisiana Red Beans and Rice
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Louisiana Red Beans and Rice

2 h 30 minServes 6Nutri-Score B€€
from @feralmamavibes1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • dry red beans (soaked 8 hours or overnight, drained)Pantry454 g
  • andouille sausage (sliced)Meat397 g
  • red bell pepper (small, diced)Produce1 piece
  • green bell pepper (small, diced)Produce1 piece
  • onion (diced)Produce0.5 pieces
  • celery (stalks, diced)Produce2 pieces
  • garlic (cloves, minced)Produce6 pieces
  • dried oregano (1 tsp)Spices1 g
  • paprika (1/2 tsp)Spices1 g
  • dried thyme (1/2 tsp)Spices500 mg
  • bay leavesSpices2 pieces
  • vegetable broth (6 cups)Pantry1.4 litres
  • cooked rice (of choice, for serving)Grains900 g

per serving

Nutrition

432kcal

Carbs
57 g
Proteins
18 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Colander
  • Potato masher

step by step

Method

  1. Soak the beans

    • Place the dry red beans in a large bowl and cover with water, about two inches above the beans.
    • Soak for 8 hours or overnight.
    Step 1

  2. Brown the sausage

    • Brown the sliced andouille sausage in a soup pot over medium heat.
    • Set the sausage aside, keeping the rendered fat in the pot.
    Step 2

  3. Cook the vegetables

    • Add the diced red pepper, green pepper, onion, celery and garlic to the same pot.
    • Cook until tender, stirring occasionally.
    Step 3

  4. Add seasonings and broth

    • Stir in the oregano, paprika, thyme and bay leaves.
    • Pour in the vegetable broth.
    Step 4

  5. Add beans and sausage

    • Drain the soaked beans.
    • Add the beans and the reserved sausage to the pot.
    Step 5

  6. Simmer until tender

    • Simmer, partially covered, until the beans are tender.
    • Remove a cup of beans, mash them, then return them to the pot to thicken the sauce.
    Step 6

  7. Serve

    • Spoon the red beans over cooked rice of choice.
    Step 7
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