creole red beans recipe

Written ByJenny Smyth Posted on
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The Best creole red beans recipe

I’ve been making Creole red beans for years, and it’s still one of my family’s favorite recipes. The dish originated in Louisiana, where it was influenced by African, French, and Spanish cuisines.

The rich, smoky flavor of the beans is a result of the long cooking time and the use of andouille sausage, which adds a spicy kick. The key to making great red beans is to cook them slowly over low heat, allowing the flavors to meld together and the beans to absorb all the goodness.

This technique is called ‘stovetop cooking,’ and it’s essential for developing the deep flavor that makes this dish so special. I love serving Creole red beans at family gatherings because they’re easy to make in large quantities and can be served with a variety of sides, from crusty bread to rice or cornbread.

My kids adore helping me in the kitchen, and this recipe is always a hit with them because they get to add their own favorite toppings like diced ham or shredded cheese. As for me, I appreciate how easy it is to customize this recipe to suit our tastes and dietary needs.

Whether we’re looking for a hearty meal or just a comforting bowl of goodness, Creole red beans are always a good idea. They’re also incredibly healthy, with high levels of fiber and protein that make them a great choice for those who want to eat well without sacrificing flavor.

Creole Red Beans and Rice

4.8 from 1798 votes

This classic Creole red beans and rice recipe is a hearty and flavorful dish featuring red beans, andouille sausage, and the holy trinity of celery, bell pepper, and onion. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time1 hr 45 mins
Resting Time0 mins
Total Time2 hrs 5 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Beans

1 lb red kidney beans
6 cups water
1 ham hock or smoked pork neck
1 lb andouille sausage
1 large onion, chopped
1 large bell pepper, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper

For the Rice

2 cups long-grain white rice
4 cups water
1 tsp salt
2 bay leaves

👨‍🍳Directions

1Rinse the red beans and pick out any debris.
2Place them in a large pot and cover with 6 cups of water.
3Add the ham hock or smoked pork neck.
4Bring to a boil over high heat, then reduce the heat to medium-low, cover, and let it simmer for 45 minutes, or until the beans are tender.
5The beans should look plump and soft, and the skins should be intact.
6In a separate pan, cook the andouille sausage over medium heat until browned and crispy.
7Remove the sausage from the pan and set it aside.
8In the same pan, add the onion, bell pepper, and celery.
9Cook over medium heat until the vegetables are softened and lightly browned, about 5-7 minutes.
10The onions should be translucent and the bell peppers should be slightly softened.
11Add the sautéed vegetables, garlic, diced tomatoes, thyme, oregano, paprika, cayenne pepper, salt, and black pepper to the pot with the beans.
12Stir well to combine.
13Increase the heat to medium-high and bring the mixture to a boil.
14Reduce the heat to low, cover, and let it simmer for 30 minutes, stirring occasionally.
15The beans should be very soft and tender, and the flavors should be well combined.
16While the beans are simmering, prepare the rice.
17Rinse the rice under cold water until the water runs clear.
18In a rice cooker or a pot, combine the rice, water, salt, and bay leaves.
19Bring to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 20 minutes, or until the rice is tender and the water is absorbed.
20The rice should be fluffy and separate when cooked.
21Once the beans are done, remove the ham hock or smoked pork neck and chop the meat.
22Add the chopped meat and the cooked andouille sausage back into the pot with the beans.
23Stir well to combine.
24Taste and adjust the seasoning if necessary.
25The beans should be thick and flavorful, with a slight kick from the cayenne pepper.
26Serve the Creole red beans over the cooked rice.
27Garnish with chopped green onions or parsley if desired.
28Enjoy this hearty and flavorful dish with family and friends.

🔧Equipment

Large pot
Wooden spoon
Measuring cups
Measuring spoons
Cutting board
Knife
Colander
Rice cooker

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 15g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 1200mg🌾Total Carbs: 50g🥦Dietary Fiber: 10g🍬Sugars: 5g🥩Protein: 25g

📝Notes

Tips: You can substitute andouille sausage with smoked sausage or bacon. For a vegetarian option, omit the meat and use vegetable broth instead of water.

Watch Video Of How Creole Red Beans and Rice Works

One thing I love about Creole red beans is that they can be made ahead of time – simply refrigerate or freeze them until you’re ready to serve.

They also reheat beautifully, making them perfect for busy days when you need a quick meal solution.

My family loves serving these over rice or with crusty bread on the side – it’s an easy way to turn any meal into something special.

❓ Frequently Asked Questions About Creole Red Beans and Rice

1. What is Creole red beans?

Creole red beans are a type of dish that originated in Louisiana, made with kidney beans cooked in a spicy tomato-based sauce with meat and vegetables.

2. Can I use canned beans instead of dried ones?

While you can use canned beans as a substitute, keep in mind that they will lack the depth of flavor that slow-cooked dried beans provide.

3. How long do I need to cook the beans?

Cook the beans for at least 8 hours or overnight on low heat to ensure they are tender and flavorful.

4. Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker – simply brown the sausage and cook the onions before adding them to the slow cooker with the remaining ingredients.

5. What type of meat should I use?

Traditionally, Creole red beans are made with smoked sausage like Andouille or Kielbasa – but feel free to use any type of meat you prefer.

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