Creole Red Beans and Rice Recipe
Overview
Creole Red Beans and Rice is a beloved dish that showcases the vibrant flavors of Louisiana cuisine. With its roots deeply embedded in Creole cooking traditions, this hearty and satisfying dish has become a staple, especially on Mondays in New Orleans. Historically, it was a practical way to use up leftover ham from Sunday dinners. This recipe, while simple, delivers robust flavors through a slow-cooking process that melds the beans, vegetables, and smoked sausage into a rich and comforting meal. Perfect for a budget-friendly yet filling lunch or dinner, Creole Red Beans and Rice is best enjoyed with a splash of Louisiana hot sauce for those who crave a bit more heat.
Recipe Details
- Cook Time: 5 hours
- Prep Time: 13 hours (including soaking time)
- Total Time: 18 hours
- Category: One Dish Meal
- Keywords: Lunch/Snacks, Rice, Beans, Creole, Weeknight, Stove Top, Easy, Inexpensive
- Servings: 6
- Calories: 486.4 per serving
Ingredients
Quantities and specifics for the Creole Red Beans and Rice:
- Red Kidney Beans – 1 pound (dry)
- Green Bell Pepper – 1, chopped
- Onion – 1 large, chopped
- Celery Ribs – 4, chopped
- Salt – 2 teaspoons
- Pepper – 2 teaspoons
- Garlic Cloves – 2, minced
- Water – 3 quarts for beans + 2 cups for rice
- Smoked Sausage – 3, cut into 1 1/2-inch rounds
- Rice – 1 cup (uncooked)
- Margarine – 1 tablespoon
Nutritional Information (per serving)
- Fat: 24.1g
- Saturated Fat: 7.6g
- Cholesterol: 46.3mg
- Sodium: 1466.3mg
- Carbohydrates: 48.6g
- Fiber: 7.7g
- Sugar: 2.7g
- Protein: 18.7g
Instructions
Preparation
-
Soak the Beans:
- Place the kidney beans in a large bowl.
- Cover them with water and let them soak overnight.
- This softens the beans and reduces cooking time.
-
Drain and Add Fresh Water:
- The next day, drain the soaking water.
- Add 3 quarts of fresh water to the beans in a large pot.
-
Chop the Vegetables:
- Chop 1 green bell pepper, 1 large onion, and 4 celery ribs.
- Mince 2 garlic cloves.
-
Combine and Season:
- Add the chopped vegetables and garlic to the pot with the beans.
- Season with 2 teaspoons of salt and 2 teaspoons of pepper.
- Optionally, add Creole seasoning to taste for additional flavor.
-
Cook the Beans:
- Cover the pot and cook on low heat for about 4 hours.
- Stir occasionally to prevent sticking and to ensure even cooking.
-
Prepare the Sausage:
- While the beans are cooking, cut the smoked sausage into 1 1/2-inch rounds.
- After the beans have cooked for 4 hours, add the sausage to the pot.
-
Continue Cooking:
- Cook for an additional 45 minutes, stirring occasionally.
- This allows the flavors of the sausage to meld with the beans.
Rice Preparation
-
Boil Water and Margarine:
- In a separate saucepan, bring 2 cups of water and 1 tablespoon of margarine to a boil.
-
Cook the Rice:
- Add 1 cup of uncooked rice to the boiling water.
- Cover and reduce the heat to low. Let it simmer until the water is absorbed and the rice is tender.
- This usually takes about 15-20 minutes.
Serving
-
Plate the Dish:
- Serve the Creole Red Beans hot, ladled over a bed of steaming rice.
-
Add Hot Sauce:
- Have Louisiana hot sauce on the table for diners to add according to their preference for heat.
Culinary Tips
-
Bean Variety:
- The recipe calls for red kidney beans, which are larger and become softer than the smaller red beans often used in Creole cuisine. This gives the dish a creamier texture.
-
Vegetable Sofrito:
- The combination of onion, bell pepper, and celery is known as the “Holy Trinity” in Creole cooking, similar to the mirepoix in French cuisine. These vegetables form the flavor base for many Creole dishes.
-
Smoked Sausage:
- The smoky flavor of the sausage complements the beans and provides depth to the dish. Andouille sausage is traditional, but any smoked sausage will work.
-
Slow Cooking:
- Slow cooking is essential for developing the rich flavor profile of Creole Red Beans and Rice. This method allows the beans to absorb the flavors of the vegetables and spices.
-
Adjusting Heat:
- If you prefer a spicier dish, consider adding more Creole seasoning during cooking or additional hot sauce when serving.
-
Stirring:
- Frequent stirring helps to prevent the beans from sticking to the bottom of the pot and ensures even cooking.
-
Leftovers:
- This dish reheats well and can be frozen for future meals. The flavors often improve after sitting for a day, making it a great make-ahead option.
Cultural Background
Creole Red Beans and Rice is more than just a meal; it’s a part of Louisiana’s culinary heritage. Traditionally served on Mondays, it is said that this dish became popular because Monday was washday, and the slow-cooking process allowed housewives to tend to their laundry while dinner cooked itself. The use of leftover ham or sausage provided a practical way to utilize what was on hand, while the long simmering time ensured that the beans absorbed maximum flavor. Today, this dish remains a beloved comfort food, enjoyed by locals and visitors alike.
Pairing Suggestions
To round out your meal, consider serving Creole Red Beans and Rice with a side of cornbread or French bread, which are perfect for sopping up the flavorful sauce. A simple green salad with a tangy vinaigrette can balance the richness of the dish, while a classic Southern dessert like bread pudding or pecan pie would make a fitting finale to this hearty Creole meal.
Variations
-
Vegetarian Option:
- Omit the smoked sausage and use vegetable broth instead of water to enhance the flavor.
- Consider adding smoked paprika or liquid smoke to mimic the smoky depth of sausage.
-
Spicy Version:
- Add diced jalapeños or a dash of cayenne pepper for an extra kick.
- Use hot smoked sausage or Andouille for more heat.
-
Quick Version:
- Use canned red beans to cut down on cooking time. Drain and rinse the beans, then add them to the pot with less water and adjust cooking time accordingly.
Storage and Reheating
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Refrigeration:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
-
Freezing:
- Freeze in portion-sized containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
-
Reheating:
- Reheat gently on the stove over low heat, adding a splash of water if needed to loosen the consistency. Alternatively, microwave individual portions until heated through.
Conclusion
Creole Red Beans and Rice is a timeless dish that captures the essence of Creole cuisine—rich, flavorful, and deeply satisfying. Its simplicity and affordability make it a favorite for family dinners and casual gatherings alike. Whether you’re a seasoned cook or a kitchen novice, this recipe offers a wonderful opportunity to explore the flavors of Louisiana right from your own home. Enjoy it with your favorite hot sauce, and you’ll see why this classic dish has remained a beloved staple for generations.
Bon Appétit!
