Louisiana Red Beans and Rice
A Louisiana Creole family favorite, Red Beans and Rice
feeds a hungry crowd for Sunday dinner, with really tasty food and at a modest
cost. The beans are generally not red kidney beans, but rather the smaller red
beans, which are also used in some Caribbean countries as well as in Louisiana.
The meat in this dish is typically Andouille sausage, made with pork and hot
peppers and often smoked.
The recipe serves six as a dinner dish on top of
white rice, traditionally medium-grained rice from Louisiana or Arkansas. I
like jasmine rice, which is more available and which we cook with a lot. Brown
rice will also work. (See elsewhere in this blog – check the index – for rice
cooking notes.) Offer a Louisiana-style hot sauce for diners to add to their
food if they wish, like Crystal, Louisiana Brand, Tabasco, “Frank’s RedHot,” or
Texas Pete,
1 medium-large green or red bell pepper, cut in
1/4-inch dice
1 large stick celery, split lengthwise several
times, then cut crosswise 1/4-inch wide
1 medium-large, cut in 1/4-inch dice
2 tablespoons olive oil
1 (14-ounce) Andouille sausage, split lengthwise
then cut in 1/4-inch lengths
1 large clove garlic, minced
1 (14-ounce) can diced or crushed tomatoes
1 tablespoon Cajun seasonings
2 (14-ounce) cans red beans (not red kidney
beans), drained but not rinsed
Salt if needed
Green onion tops thinly sliced for garnish
Hot unsalted cooked white rice, either
medium-grained or jasmine. for serving
In a heavy pot, gently fry the cut up bell pepper,
celery, and onion in the oil, stirring frequently, until vegetables soften,
about 10 minutes.
Add the cut Andouille sausage and garlic, and fry,
stirring frequently, another 10 minutes.
Add the tomatoes, including any juice, plus the
Cajun Seasoning. Simmer another 10 minutes. Finally add the drained red beans
and simmer, stirring occasionally, another 15 minutes. Taste, and if the salt
is not sufficient, add a little as needed.
Serve hot over hot unsalted white rice in shallow soup bowls. Top with a sprinkling of thinly sliced green onion tops. Pass the Louisiana-style hot sauce for diners to add to their taste.