Smoky Creole Red Beans and Rice

Ingredients

Estimated total cost: €12.56 · €2.09/serving

• 2 tablespoons of vegetable oilEst. price €0.08–€0.20
• 1 large onion, roughly chopped (sauté until translucent for extra sweetness)Est. price €0.40–€0.90
• 1 medium green bell pepper, roughly chopped (roast under broiler for smoky flavor)Est. price €0.70–€1.50
• 2 stalks of celery, roughly chopped (slice diagonally for added visual appeal)Est. price €0.30–€0.60
• 1 pound of dried kidney beans, soaked overnight and drained (cook until tender but not mushy)Est. price €2.50–€4.50
• 3 cloves of garlic, finely chopped (let rest for 10 minutes after chopping for enhanced flavor)Est. price €0.15–€0.30
• 2 fresh bay leaves (crush gently before adding to release aroma)Est. price €0.40–€0.80
• 8 cups (or more) of low-sodium chicken broth or 4 cups of low-sodium chicken broth plus 4 cups of water (use homemade broth for richer taste)Est. price €3.20–€5.00
• 1 cup of finely chopped parsley, plus extra for garnishing (add at the end for fresh herb flavor)Est. price €0.60–€1.20
• 1 tablespoon of Cajun seasoning (adjust to taste for desired spiciness)Est. price €0.25–€0.50

Steps

1. 1

   Begin by heating vegetable oil in a large Dutch oven over medium heat. Add coarsely chopped onion, green bell pepper, and celery to the pot. Stir occasionally until the onion becomes translucent, which should take around 5 minutes. Once the vegetables are ready, introduce soaked and drained kidney beans along with finely chopped garlic and fresh bay leaves into the pot. Keep stirring this mixture for about 2 minutes.

2. 2

   Begin by pouring 8 cups of low-sodium chicken broth into a pot and bringing it to a boil. You can also use 4 cups of low-sodium chicken broth and 4 cups of water for this step. Next, stir in ¼ cup of finely chopped parsley, 1 tablespoon of Cajun seasoning, 1½ teaspoons of Diamond Crystal salt or 1 teaspoon of Morton kosher salt, along with 1 teaspoon of ground sage and 2 teaspoons of freshly ground pepper. Once the broth is seasoned, reduce the heat to medium-low and let it simmer. Make sure to add more broth or water (up to half a cup) if needed to keep the beans submerged in the liquid. Allow the beans to cook until they are tender yet still hold their shape; this should take around 1½ to 2 hours. After that, introduce 6 ounces of andouille sausage that has been cut into pieces measuring half an inch. Let everything simmer together for an additional 30 minutes. Taste the dish at this point and adjust the seasoning by adding more salt if necessary. Finally, don't forget to remove and discard the bay leaves before serving your flavorful bean soup.

3. 3

   In a medium saucepan, heat 4 cups of water until it reaches a boil. Stir in 2 cups of long-grain rice and sprinkle in 2 tsp. Diamond Crystal salt or 1¼ tsp. Morton kosher salt. Allow the mixture to come back to a boil before lowering the heat to a simmer. Cover the saucepan with a lid and cook the rice gently until it is tender, and all liquid is absorbed for about 30–35 minutes.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  This dish originates from Louisiana Creole cuisine, blending French, Spanish, African, and Native American influences. It is a staple in Creole cooking and is often enjoyed during Mardi Gras celebrations and other festive occasions in the region.

• Seasonal note

  This dish is perfect for cold weather months as it is hearty and warming. Beans are often harvested in the fall and can be stored for long periods, making them readily available year-round.

• Health note

  Smoky Creole Red Beans and Rice is a nutritious meal high in fiber, protein, and essential vitamins like A and C. However, it is also relatively high in sodium and saturated fat due to the sausage, so it's best enjoyed in moderation as part of a balanced diet.