Recipe by lolablitz
This is a great, fool-proof recipe from someone who lived in Nawlins and wishes she still did.
Top Review by Lisa M.
Just got back from New Orleans and was going through NOLA food withdrawal, lol. Made these last night....soooo good! I used creole seasoning that we picked up while in NOLA, red beans and threw in a ham bone. We let it simmer for a couple of hours constantly smashing the beans up. It was amazing! Tasted just like some of the beans we had in New Orleans. Instead of rice, we boiled some red potatoes in a creole seafood boil seasoning and served it along side. Awesome. Thanks for the recipe, this is a new favourite!
- 1 (1 lb) package red kidney beans
- 1 green bell pepper
- 1 medium onion
- 4 celery ribs
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon thyme
- 1 teaspoon seasoning salt
- 1 1⁄2-2 tablespoons creole seasoning or 1 1⁄2-2 tablespoons cajun seasoning
- 3 garlic cloves
- 8 cups water
- 1 lb smoked sausage (I have used chorizo which is good, but andouille is best)
- cooked rice (at least 3 cups)
Directions See How It's Made
- Soak kidney beans overnight OR rinse beans and add to pot, cover with 8 cups water and bring to boil. Boil for 2 minutes, then turn off heat and let sit, covered for one hour.
- Pour out water and add 8 cups fresh water.
- Chop onion, bell pepper, celery and garlic.
- Add to beans.
- Add salt, pepper, thyme, seasoned salt, and Creole seasoning.
- Cover and bring to boil. Reduce heat to medium low and cook for 2 1/2 hours, stirring occasionally. When you stir, be sure to mash the beans against the sides of the pot. This creates a creamier texture.
- Slice the sausage into 1/4 inch pieces and add to beans. Cook for an additional 30 minutes.
- Serve Red Beans over hot, steaming rice. Serve Jiffy cornbread on side (add 1 stick of butter and an extra egg to the recipe
- for some kick-ass cornbread!).