Red Beans and Rice for Mardi Gras


When was the last time you had a beautiful dish of red beans and rice creole style? That old familiar will remind you of the french quarter… I wish I was in New Orleans for Mardi Gras this year, but since I’m not, this Louisiana staple will help me make believe I am. Enjoy!

Ingredients for Red Beans and Rice:

  • 1 – pound dried red beans ( cleaned and rinsed)
  • 2 – tablespoons bacon grease or olive oil
  • 1 – small onion (diced)
  • 1 – small yellow bell pepper (diced)
  • 2 – carrots (peeled and diced)
  • 3 – stalks celery (diced)
  • 5 – garlic cloves (smashed)
  • 2 – hot louisiana sausage links (cut into 1/2 inch rounds)
  • 1/3 – teaspoon cayenne pepper
  • 8 – cups chicken broth
  • 2 – bay leaves
  • cooked white rice


  1. Clean and sort beans, then place in a big pot filled with 8 cups of water. Let soak over night.
  2. Drain water from soaked beans and set to the side.
  3. In a large dutch oven or pot with a lid over a medium high flame add in bacon grease or olive oil and allow to get hot.
  4. Add in onion, bell pepper, carrots, and celery. Saute for 5 minutes.
  5. Add in smashed garlic and sausage  and continue to saute for another 3 to 4 minutes.
  6. Sprinkle with cayenne pepper, then add in chicken broth and bring to a boil.
  7. Add in bay leaves and drained red beans. Bring broth to a boil again.
  8. Lower flame to simmer, add the lid to the pot and allow beans to simmer for 2 hours.
  9. With a potato masher smash half of the amount of beans and continue to let beans simmer for an additional 25 minutes.
  10. Serve in a bowl with steamed white rice.

  • Ingredients 1 of 5
  • Sauted Vegetables 2 of 5
    Sauted Vegetables
  • Add In The Garlic and Sausage 3 of 5
    Add In The Garlic and Sausage
  • Chicken Broth 4 of 5
    Chicken Broth
  • Smash The Beans 5 of 5
    Smash The Beans

For more recipes from Nicole Presley click over to her blog: Presley’s Pantry 
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Article Posted 4 years Ago

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