Red Beans and Rice Creole-style

Red Beans and Rice Creole-style Recipe from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Red Beans and Rice Creole-style is a classic dish that originated in Louisiana, known for its rich flavors and hearty ingredients. This recipe combines red beans, hot Italian sausage, vegetables, and rice to create a delicious and satisfying meal.

History

Red Beans and Rice has been a staple in Creole cuisine for centuries, with its roots tracing back to West African, Spanish, and French influences. Originally a dish made by African slaves using inexpensive ingredients like beans and rice, it has evolved into a beloved comfort food enjoyed by many.

Ingredients

1 cup dry red beans
4 cups water
1 lb (454 g) hot italian sausage, cut into 0.5-inch slices
0.5 cup chopped onion
1 clove garlic, minced
1 tsp salt
0.5 tsp marjoram
1 bay leaf
1 x 28 oz (794 g) can peeled tomatoes
1 cup uncooked rice
0.5 cup coarsely chopped celery
1 medium green bell pepper, coarsely chopped

How to prepare

Wash the beans.
Soak the beans in water overnight. Alternatively, for a quick soak method, bring the beans and hot water to a boil and let them boil for 2 minutes. Remove from heat, cover with plastic wrap, and let them stand for 1 hour.
In a large saucepan or Dutch oven, brown the sausage.
Discard all but 1 tbsp of fat.
Add onions and garlic to the pan and cook until tender.
Add the beans, soaking liquid, salt, marjoram, and bay leaf.
Cover and simmer for 1.5 hours, or until the beans are almost tender.
Drain and chop the tomatoes, reserving the liquid.
Add the tomatoes, reserved liquid, and rice to the beans.
Bring to a boil.
Cover and simmer for 10 minutes, stirring once or twice.
Add celery and green pepper, cover, and simmer for an additional 15 minutes, stirring once or twice, until the rice is tender.
Remove the bay leaf.
Serve with warm corn bread, if desired.

Variations

Substitute the hot Italian sausage with smoked sausage or Andouille sausage for a different flavor profile.
Add diced tomatoes, bell peppers, or okra for extra vegetables.
Use brown rice or quinoa instead of white rice for a healthier twist.

Cooking Tips & Tricks

Soaking the beans overnight helps to reduce cooking time and improve texture.

- Browning the sausage before adding it to the dish adds depth of flavor.

- Stirring the rice occasionally while simmering helps to prevent sticking and ensure even cooking.

Serving Suggestions

Serve Red Beans and Rice Creole-style with a side of warm cornbread or a fresh green salad for a complete meal.

Cooking Techniques

Simmering the beans and sausage together helps to infuse the flavors and create a rich broth.

- Stirring the rice occasionally while cooking ensures even absorption of the liquid.

Ingredient Substitutions

Use kidney beans or black beans instead of red beans.

- Swap out the hot Italian sausage for ground beef or turkey for a lighter option.

Make Ahead Tips

Red Beans and Rice Creole-style can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Red Beans and Rice Creole-style with chopped green onions or fresh parsley for a pop of color and freshness.

Pairing Recommendations

Serve Red Beans and Rice Creole-style with a glass of sweet tea or a cold beer for a classic Southern meal.

Storage and Reheating Instructions

Store leftover Red Beans and Rice Creole-style in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

One serving of Red Beans and Rice Creole-style contains approximately 400 calories.

Carbohydrates

One serving of Red Beans and Rice Creole-style contains approximately 45 grams of carbohydrates.

Fats

One serving of Red Beans and Rice Creole-style contains approximately 20 grams of fats.

Proteins

One serving of Red Beans and Rice Creole-style contains approximately 25 grams of proteins.

Vitamins and minerals

Red Beans and Rice Creole-style is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains gluten from the rice and may contain allergens from the sausage. Check labels for specific allergen information.

Summary

Red Beans and Rice Creole-style is a balanced meal that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

Red Beans and Rice Creole-style is a flavorful and satisfying dish that is perfect for a cozy dinner at home. With a mix of protein, carbohydrates, and vegetables, it is a well-rounded meal that is sure to please your taste buds. Enjoy this classic Creole recipe with your family and friends for a taste of Louisiana cuisine.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day, and I had just arrived in New Orleans for a visit with my dear friend Marie. As soon as I stepped into her kitchen, I was greeted by the rich, spicy aroma of simmering red beans and rice. Marie, a Creole woman with a passion for cooking, was busy stirring a large pot on the stove.

"Come on in, darling," she said with a smile. "I'm making my famous red beans and rice today. You're in for a treat."

I watched in awe as she added a medley of spices and herbs to the pot, each one carefully measured out and added with precision. Marie explained that the key to a good Creole-style red beans and rice was in the seasoning, a delicate balance of flavors that had been passed down through generations.

As the beans cooked low and slow on the stove, Marie shared with me the story of how she had learned to make this dish. It was a recipe that had been handed down to her from her own grandmother, who had learned it from her mother before her. Each generation had added their own twist to the recipe, creating a unique and flavorful dish that was now a family tradition.

I watched as Marie expertly cooked the rice, fluffy and fragrant, to accompany the beans. She explained that the rice was meant to soak up the rich flavors of the beans, creating a perfect harmony of taste and texture.

Finally, the dish was ready, and we sat down to enjoy a steaming bowl of red beans and rice. The flavors were incredible – smoky and spicy, with a hint of sweetness from the sausage that had been added. It was a meal that warmed the soul and satisfied the stomach, a true taste of Creole cuisine.

As I savored each bite, I knew that I had to learn how to make this dish for myself. Marie graciously shared her recipe with me, passing on the tradition of Creole-style red beans and rice to another generation.

Over the years, I have made this dish countless times, each time adding my own touch to the recipe. I have shared it with friends and family, who have all marveled at the rich and complex flavors of the dish. It has become a staple in my own cooking repertoire, a dish that never fails to impress and delight.

And as I stir a pot of red beans and rice on my own stove, I am reminded of that warm summer day in New Orleans, when I first fell in love with the flavors of Creole cuisine. It is a memory that I hold dear, a memory that lives on in every bite of this delicious dish.