Ingredients
Scale
- 1 lb dried red beans
- 1 lb smoked sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 6 cups chicken broth
- 2 bay leaves
- 1 tsp thyme
- 1 tsp paprika
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 4 cups cooked white rice
- 2 tbsp chopped parsley
Instructions
- Rinse and soak the red beans overnight.
- In a large pot, brown the sausage over medium heat.
- Add onion, bell pepper, celery, and garlic. Cook until soft.
- Drain the soaked beans and add them to the pot.
- Pour in chicken broth and add bay leaves, thyme, paprika, black pepper, cayenne, and salt.
- Bring to a boil, then reduce heat and simmer for 2 hours, stirring occasionally.
- Remove bay leaves and mash some beans to thicken the mixture.
- Serve over cooked rice and garnish with parsley.
Notes
- Soaking beans overnight reduces cooking time.
- Adjust cayenne for more or less heat.
- Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Louisiana
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 40mg