Louisiana Red Beans
1
Points®
Total time: 9 hr 50 min • Prep: 20 min • Cook: 1 hr 30 min • Serves: 6 • Difficulty: Easy
Red beans and rice is an iconic Louisiana Creole dish. Traditionally, the beans are made with smoked meat, such as andouille sausage or smoked ham hocks. This vegetarian version subs in smoked paprika to infuse the beans with the deep classic flavor. Let them simmer away on Sunday and they will be ready to eat all week. You can serve with rice to keep it classic.
Ingredients
Dry red beans
2 cup(s), rinsed (14 oz)
Unsalted butter
2 tsp
Uncooked onion
1 cup(s), chopped, white, chopped
Celery
1 cup(s), chopped, chopped
Bell pepper
1 cup(s), green, chopped
Kosher salt
1 pinch(es)
Garlic clove
2 clove(s), finely chopped
Smoked paprika
1 tsp
Ground sage
½ tsp
Dried thyme
¼ tsp
Black pepper
1 Tbsp, coarsely ground
Kosher salt
1 Tbsp
Vegetable bouillon cube
2 cube(s)
Bay leaf
2 leaf/leaves
Fresh parsley
2 Tbsp, or scallions, finely chopped, for garnish
Instructions
1
In large heavy pot, place dried beans and add enough water to cover by 3 to 4 inches. Let beans soak for 8 hours or overnight. Drain beans and rinse.
2
Melt butter in same pot over medium heat. Add onion, celery, bell pepper, and large pinch of salt and cook, stirring often and reducing heat if vegetables brown too quickly, until softened, about 10 minutes. Add garlic, paprika, sage, and thyme and stir until aromatic, about 30 seconds. Add beans, black pepper, and remaining 1 tbsp salt and cover with 5 cups water. Add bouillon cubes and bay leaves and bring to boil. Reduce heat to low simmer.
3
Cover pot with lid and cook, stirring occasionally, until beans are plump and tender and liquid has thickened and reduced by about half, 11⁄2 to 2 hours. Garnish with parsley or scallions.
4
Serving size: 1 cup
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