Description
A heartwarming and traditional dish from Louisiana that combines red beans and smoked sausage for a comforting meal.
Ingredients
- 1 pound dried red kidney beans, soaked overnight
- 1 pound smoked sausage (turkey or beef), sliced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (adjust for spice preference)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 bay leaves
- 6 cups water or low-sodium chicken broth
- 2 tablespoons olive oil
- 1 teaspoon Worcestershire sauce
- 2 cups cooked white rice
- Green onions and hot sauce for garnish (optional)
Instructions
- Soak the dried red kidney beans in a large bowl covered with ample water overnight. Drain and rinse the beans.
- In a large pot, heat olive oil over medium heat. Add the sliced sausage and brown for about 5 minutes, then remove and set aside.
- Add the onion, bell pepper, and celery to the pot, sauté until softened (about 5 minutes). Stir in garlic, thyme, paprika, cayenne, salt, and black pepper; cook for 30 seconds.
- Add the soaked beans, bay leaves, and water/broth. Bring to a boil, then reduce to low heat and simmer uncovered for 2 to 3 hours, stirring occasionally.
- Once beans are tender, mash some against the pot’s side for a creamy texture.
- Return browned sausage to the pot, stir in Worcestershire sauce, and simmer for another 10 minutes.
- Remove bay leaves and serve over rice, garnished with green onions and hot sauce if desired.
Notes
Soak the beans overnight for best results. Feel free to adjust spice levels and experiment with different proteins.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern