Louisiana red beans and rice
Creamy red beans with smoked sausage, celery and paprika, served with rice.
Active time45 min
Cooking2 h 30 min
Total14 hResting : 12 h
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Ingredients
- 16 g garlic
- 150 g celery stalks
- 150 g onions
- 30 g spring onions
- 15 g fresh parsley
- 150 g green bell pepper
- 400 g fully cooked smoked pork sausage
- 1500 ml water
- 450 g dried red kidney beans
- 30 ml rapeseed oil
- 0.4 g dried bay leaves
- 1 g dried oregano
- 4 g smoked paprika
- ≈ ¼ tsp black pepper
- 300 g long-grain white rice
- 4 g salt
- 1 g dried thyme
Preparation
Cover the beans generously with cold water and refrigerate for at least 720 minutes. Drain, discard the water and rinse.
450 g dried red kidney beans- bowl
- lid
- colander
Slice the sausage into rounds. Brown them for 8 minutes in the oil in a casserole, turning occasionally. Remove with a slotted spoon and refrigerate in a bowl.
400 g fully cooked smoked pork sausage30 ml rapeseed oil- knife
- chopping board
- casserole
- slotted spoon
- bowl
Wash, trim and finely slice the celery. Wash, deseed and chop the pepper. Peel and finely chop the onions and garlic.
16 g garlic150 g celery stalks150 g onions150 g green bell pepper- knife
- chopping board
Cook the prepared onions, pepper, celery and garlic in the same casserole for 7 minutes. Add the paprika, oregano, thyme, bay leaves and black pepper together.
0.4 g dried bay leaves1 g dried oregano4 g smoked paprika≈ ¼ tsp black pepper1 g dried thyme- casserole
- spoon
Add the drained beans and the measured fresh water. Bring to a vigorous boil and keep boiling for at least 10 minutes. Lower the heat, partially cover and cook for about 60 minutes, stirring occasionally. The beans must be very tender. Cook longer if needed.
1500 ml water- casserole
- lid
- spoon
Remove the bay leaves. Mash some of the beans against the side of the casserole. Reduce uncovered for about 30 minutes, stirring often. Start the rice as soon as the beans begin to reduce.
- casserole
- spoon
While the beans reduce, cook the rice in a separate saucepan of boiling water. Follow the packet timing, about 15 minutes. Prepare the herbs while the rice cooks. Drain the rice when done.
300 g long-grain white rice- saucepan
- colander
While the rice cooks, wash and dry the parsley. Wash and trim the spring onions. Chop them separately. Finish the dish once the sauce has thickened and the rice is cooked and drained.
30 g spring onions15 g fresh parsley- knife
- chopping board
Return the sausage and add the parsley and salt. Heat for 5 minutes until hot throughout. Serve with the rice and spring onions.
4 g salt- casserole
- spoon
Allergens
- Celery
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration