Creole Red Beans and Rice

Ingredients

In this adaptation of the original Libyan dish, Ftat Misrati, we have transformed it into a classic Louisiana Creole dish called Creole Red Beans and Rice. While the original dish features a tomato-based sauce with chickpeas and spices, we have replaced the chickpeas with red beans and incorporated the flavors and spices commonly found in Louisiana Creole cuisine. The addition of smoky sausage and the use of aromatic vegetables like onions, bell peppers, and celery give this dish a distinct Creole twist. We alse have the original recipe for Ftat misrati, so you can check it out.

• 2 cups (400g) dried red beans 2 cups (400g) dried red beans
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 pound (450g) smoked sausage, sliced 1 pound (450g) smoked sausage, sliced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and black pepper, to taste Salt and black pepper, to taste
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 4 cups (950ml) water 4 cups (950ml) water
• Cooked white rice, for serving Cooked white rice, for serving
• Green onions, chopped, for garnish Green onions, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 20g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the red beans under cold water and soak them overnight in a large bowl with enough water to cover them.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, bell pepper, celery, and minced garlic. Sauté until the vegetables are softened and fragrant.
3. 3.
   Add the sliced smoked sausage to the pot and cook until lightly browned.
4. 4.
   Drain the soaked red beans and add them to the pot along with the bay leaves, paprika, cayenne pepper, dried thyme, salt, and black pepper. Stir well to combine.
5. 5.
   Pour in the chicken broth and water, ensuring that the beans are fully submerged.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 2 hours, or until the beans are tender and the flavors have melded together. Stir occasionally and add more water if needed.
7. 7.
   Remove the bay leaves and adjust the seasoning if necessary.
8. 8.
   Serve the Creole Red Beans over a bed of cooked white rice. Garnish with chopped green onions.

Treat your ingredients with care...

• Smoked sausage — If you prefer a spicier flavor, you can use andouille sausage instead of smoked sausage for an extra kick.
• Dried red beans — Soaking the beans overnight helps to reduce the cooking time and ensures they cook evenly. If you're short on time, you can use canned red beans, but adjust the cooking time accordingly.

Tips & Tricks

• For a smokier flavor, you can add a few drops of liquid smoke to the dish.
• If you prefer a thicker consistency, mash some of the cooked beans with a fork or blend a portion of the mixture before serving.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve Creole Red Beans and Rice hot, with a side of cornbread or crusty French bread to soak up the flavorful sauce. Garnish with chopped green onions for a fresh and vibrant touch.

Presentation advice

To enhance the presentation, place a scoop of cooked white rice in the center of a shallow bowl and ladle the Creole Red Beans over the rice. Sprinkle with chopped green onions for a pop of color.