Louisiana Smoky Beans and Rice

Louisiana Smoky Beans and Rice

Ingredients:

1 lb dried beans (red beans, speckled beans, or kidney beans), soaked overnight

1 lb smoked sausage (like andouille), sliced

1 onion, diced

1 green bell pepper, diced

2 stalks celery, diced

4 cloves garlic, minced

6 cups chicken broth (or water)

1 teaspoon smoked paprika

1 teaspoon thyme

2 bay leaves

1 teaspoon Creole seasoning (like Tony Chachere’s or homemade)

Salt and black pepper, to taste

2 tablespoons oil or butter

4 cups cooked white rice

Optional: green onions for garnish

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Instructions:

1. Prep the beans:

If using dried beans, soak them overnight. Drain and rinse before using.

2. Cook the sausage and veggies:

In a large pot or Dutch oven, heat oil over medium heat.

Add sliced sausage and cook until browned. Remove sausage and set aside.

In the same pot, add diced onion, bell pepper, celery, and garlic. Cook until softened (about 5 minutes).

3. Simmer the beans:

Add beans, chicken broth, smoked paprika, thyme, bay leaves, and Creole seasoning to the pot.

Bring to a boil, then reduce heat to low, cover, and simmer for about 1.5 to 2 hours, stirring occasionally, until beans are tender.

4. Add sausage:

Stir the browned sausage back into the pot. Simmer uncovered for another 15–20 minutes to thicken.

5. Taste and season:

Adjust salt, pepper, or extra Creole seasoning if needed.

6. Serve:

Spoon beans over hot cooked rice. Garnish with chopped green onions if you like.

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Tips:

For extra smoky flavor, add a splash of liquid smoke (about ½ teaspoon) while cooking.

Want it a little creamier? Mash some of the beans against the side of the pot before serving.