Louisiana Red Beans and Rice

Why You’ll Love This Recipe

Louisiana Red Beans and Rice is a classic Creole comfort food that’s hearty, flavorful, and deeply satisfying. Traditionally simmered low and slow, this dish features creamy red beans, smoky sausage, and a medley of bold spices served over fluffy white rice. Perfect for weeknight dinners or Sunday gatherings, it’s a soulful dish with rich cultural roots.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

red beans (dried or canned)smoked sausage (such as andouille)onionbell peppercelerygarlicbay leavesthymeoreganopaprikacayenne pepperblack peppersaltolive oil or bacon greaserice (long-grain white rice recommended)chicken broth or watergreen onions (for garnish)

directions

Rinse and sort the red beans if using dried; soak overnight or use a quick-soak method.

In a large pot or Dutch oven, heat olive oil or bacon grease over medium heat.

Add chopped onion, bell pepper, and celery. Sauté until softened.

Stir in minced garlic, thyme, oregano, paprika, cayenne, salt, and black pepper. Cook for 1-2 minutes.

Add sliced smoked sausage and cook until lightly browned.

Add the soaked beans (or canned, drained beans), bay leaves, and enough chicken broth or water to cover everything by about an inch.

Bring to a boil, then reduce heat and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the mixture has thickened.

Remove bay leaves and mash some of the beans against the side of the pot to create a creamier texture.

Meanwhile, cook the rice according to package instructions.

Serve the red beans over rice, garnished with sliced green onions.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 2 hours (less if using canned beans)Total time: 2 hours 15 minutes

Variations

Use ham hocks or smoked turkey legs instead of sausage for a different smoky flavor.

Add a splash of hot sauce for extra heat.

Substitute kidney beans if red beans are unavailable.

Make it vegetarian by omitting the sausage and using vegetable broth.

Top with chopped parsley for added freshness.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.This dish also freezes well for up to 3 months.Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the texture.

FAQs

Can I use canned beans?

Yes, using canned beans shortens the cooking time—just drain and rinse before adding.

What kind of sausage should I use?

Andouille sausage is traditional, but any smoked sausage will work.

Can I make this in a slow cooker?

Yes, sauté the vegetables and sausage first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Is this dish spicy?

It has a mild kick, but you can adjust the cayenne pepper and hot sauce to taste.

Can I make it ahead?

Absolutely. The flavors deepen over time, making it even better the next day.

Do I have to soak dried beans?

Soaking helps with digestion and reduces cooking time, but you can also cook them unsoaked with more liquid and time.

Can I use brown rice?

Yes, though it will require a longer cooking time.

Can I double the recipe?

Definitely, just be sure to use a large enough pot.

What’s the “holy trinity” in Cajun cooking?

It refers to onion, bell pepper, and celery—essential aromatics in this dish.

What do I serve with red beans and rice?

It pairs well with cornbread, collard greens, or a simple green salad.

Conclusion

Louisiana Red Beans and Rice is a soulful, satisfying dish that brings a taste of New Orleans straight to your kitchen. Whether you’re cooking for family or feeding a crowd, this flavorful classic never fails to impress. It’s comfort food at its best—rich, hearty, and steeped in tradition.

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