Ingredients:

  • 1 pound (454g) dried small red beans, rinsed
  • 8 cups (1.9L) water (or chicken broth)
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon Creole seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • 1 bay leaf
  • 1 pound (454g) smoked andouille sausage, sliced
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil or olive oil
  • Cooked white rice, for serving
  • Chopped green onions, for garnish (optional)

Instructions:

  1. Rinse the dried red beans thoroughly. Place them in a large pot and cover with water. Soak for at least 2 hours (or preferably overnight). Drain and rinse again.
  2. Heat oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and celery, and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Stir in Creole seasoning, smoked paprika, thyme, and cayenne pepper. Add the andouille sausage and cook for 2-3 minutes, browning lightly. (Sausage can be browned separately in a skillet first, if desired, for extra colour and flavour).
  4. Add the drained beans, water (or broth), and bay leaf to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until the beans are very tender and creamy. Stir occasionally, and add more liquid if needed to prevent sticking.
  5. During the last 30 minutes of cooking, mash some of the beans against the side of the pot to thicken the mixture. Remove the bay leaf. Season with salt and black pepper to taste.
  6. Serve hot over cooked white rice. Garnish with chopped green onions, if desired.