Savory Louisiana-Style Red Beans and Smoked Sausage
Dive into the heart of Louisiana with this delightful Savory Louisiana-Style Red Beans and Smoked Sausage recipe! A tradition born straight from the kitchens of New Orleans, this dish combines the earthy flavors of Camellia Brand red beans with the smoky richness of Hillshire Farms lite smoked sausage. This classic recipe captures the essence of Creole cooking, making it a favorite at family gatherings and cozy dinners. Using readily available ingredients like onions, garlic, and fresh herbs, this dish is not just a meal; it's a celebration of community and flavor. Serve these hearty beans over fluffy Zatarain's white rice for a truly authentic experience. Perfect for feeding a crowd, this recipe easily scales up or down depending on your needs. Enjoy the robust flavors and comforting warmth in every bite!
12
Servings
280
Calories
10
Ingredients
Ingredients
Camellia Brand dried red kidney beans
2 lbs (rinsed and sorted)
Hillshire Farms lite smoked sausage
1 lb (sliced)
Water
8-10 cups (for soaking and cooking)
Onion
1 (chopped)
Garlic
1 clove (chopped)
Celery
2 tablespoons (chopped)
Parsley
2 tablespoons (chopped)
Bay leaf
1 (whole)
Salt
to taste (for seasoning)
Black pepper
to taste (for seasoning)
Instructions
1
Rinse and sort the dried red kidney beans to remove any debris or broken beans. Place them in a large bowl and cover them with water. Let them soak for at least 4 hours or overnight for best results.
2
In a large skillet, heat over medium-high heat and add the Hillshire Farms lite smoked sausage. Cook until browned and fat is rendered, about 5-7 minutes. Remove the sausage from the skillet and set it aside.
3
In the same skillet, add the chopped onion, garlic, celery, and parsley to the rendered fat. Sauté until the vegetables are softened and fragrant, about 5 minutes.
4
Drain the soaked beans and transfer them to a large pot. Add the sautéed vegetable mixture, reserved smoked sausage, bay leaf, and salt (to taste). Pour in 8-10 cups of water, enough to cover the beans by about 2 inches.
5
Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Let it simmer, stirring occasionally, for about 1.5 to 2 hours, or until the beans are tender. Add more water as necessary to keep the beans submerged.
6
Once the beans are tender, adjust seasoning with additional salt and pepper as needed. Serve the red beans hot over cooked Zatarain's white rice.
Nutrition Information
9.2g
Fat
35g
Carbs
17.5g
Protein
6.7g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Louisiana-Style Red Beans and Smoked Sausage?
It is a traditional Creole dish from New Orleans that combines Camellia Brand red beans with smoky sausage, served over white rice.
What brand of beans is recommended for this recipe?
The recipe specifically recommends using Camellia Brand dried red kidney beans for an authentic flavor.
What type of sausage is used in this dish?
This recipe uses Hillshire Farms lite smoked sausage, which is sliced and browned before being added to the beans.
How many servings does this recipe yield?
This recipe is designed to serve 12 people, making it ideal for family gatherings or meal prep.
How long should the red beans be soaked?
The beans should be soaked for at least 4 hours, though soaking them overnight provides the best results.
What rice should I serve with the red beans?
For a truly authentic experience, serve the hearty beans over fluffy Zatarain's white rice.
How many calories are in a serving of these red beans and sausage?
Each serving contains approximately 280 calories.
Is this recipe high in protein?
Yes, it provides 17.5g of protein per serving.
What is the fiber content per serving?
This dish contains 6.7g of fiber per serving.
What aromatic vegetables are included in the recipe?
The recipe includes chopped onion, garlic, celery, and parsley to create a flavorful base.
How long do the beans need to simmer?
Once the mixture is brought to a boil, it should simmer on low heat for 1.5 to 2 hours until the beans are tender.
What is the fat content of this dish?
A single serving contains 9.2g of fat.
How many carbohydrates are in each serving?
There are 35g of carbohydrates per serving.
Do I need to rinse the beans before soaking?
Yes, you should rinse and sort the dried red kidney beans to remove any debris or broken beans.
What should I do with the sausage first?
You should brown the sliced sausage in a skillet for 5-7 minutes to render the fat and enhance the flavor.
How much water is required for cooking?
You will need between 8 to 10 cups of water, or enough to cover the beans by about 2 inches.
Are there any herbs used in this recipe?
Yes, the recipe calls for fresh parsley and one whole bay leaf for seasoning.
What is the prep for the garlic?
One clove of garlic should be chopped and sautéed with the other vegetables.
Can the recipe be scaled for different group sizes?
Yes, this recipe easily scales up or down depending on your specific needs.
What happens if the water level drops while simmering?
You should add more water as necessary during the simmering process to keep the beans submerged.
Should I use the fat from the sausage?
Yes, the vegetables are sautéed in the rendered fat from the Hillshire Farms sausage for added richness.
Is the salt amount fixed?
No, salt and black pepper should be adjusted to your personal taste at the end of cooking.
What is the texture of the finished beans?
The beans should be simmered until they are tender and the liquid has reached a hearty consistency.
Does this recipe contain sugar?
Based on the provided ingredients, there is no added sugar in this recipe.
How many beans are used in total?
The recipe calls for 2 lbs of dried red kidney beans.
What is the recommended cooking temperature for the vegetables?
The vegetables should be sautéed over medium-high heat until softened and fragrant.
Is this considered a healthy meal?
With 280 calories and 17.5g of protein, it is a balanced, hearty meal, especially when using lite sausage.
What cooking vessel is best for the beans?
A large pot is required to accommodate the beans, vegetables, sausage, and 10 cups of water.
What is the origin of this specific recipe style?
It captures the essence of Louisiana and Creole cooking, specifically the traditions of New Orleans.
Should the bay leaf be eaten?
While not specified in the instructions, traditionally bay leaves are removed after cooking before serving the dish.