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Photo of Louisiana Red Beans by WW

Louisiana Red Beans

1
Point(s)
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(s)

1 cup(s), chopped, white, chopped

Uncooked celery

1 cup(s), chopped

Uncooked bell pepper(s)

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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