Louisiana Red Beans and Rice is a classic Southern dish that’s rich, flavorful, and packed with smoky Creole spices. Traditionally simmered low and slow, this hearty meal features tender red beans, savory sausage, and aromatic vegetables served over fluffy rice. It’s a comforting, budget-friendly dish that’s perfect for feeding a crowd!
Why You’ll Love This Recipe
- Authentic Creole flavor – The perfect blend of smoky, spicy, and savory goodness.
- Budget-friendly – Uses simple pantry staples for an affordable meal.
- Great for meal prep – Tastes even better the next day!
- Customizable – Adjust the spice level and protein to your liking.
- One-pot meal – Easy to make with minimal cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Red beans (dried, soaked overnight) or canned
- Andouille sausage (sliced)
- Onion (chopped)
- Green bell pepper (chopped)
- Celery (chopped)
- Garlic (minced)
- Chicken broth or water
- Bay leaves
- Creole or Cajun seasoning
- Smoked paprika
- Dried thyme
- Black pepper
- Cayenne pepper (optional for heat)
- Worcestershire sauce
- Cooked white rice
- Green onions (for garnish)
Directions
- Soak the beans: If using dried beans, soak them overnight in water. Drain before cooking.
- Sauté the sausage: In a large pot, heat oil over medium heat. Brown the sliced andouille sausage, then remove and set aside.
- Cook the vegetables: In the same pot, sauté onion, bell pepper, and celery until softened. Add garlic and cook for another minute.
- Simmer the beans: Add the soaked beans (or canned, drained beans), chicken broth, bay leaves, Creole seasoning, paprika, thyme, black pepper, cayenne (if using), and Worcestershire sauce. Stir well.
- Cook low and slow: Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, stirring occasionally, until beans are tender and thickened. If needed, mash some beans for a creamier texture.
- Add sausage back in: Stir the sausage back into the pot and cook for another 10 minutes to let the flavors meld.
- Serve: Remove bay leaves and serve the beans over hot cooked rice. Garnish with green onions.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
Variations
- Vegetarian version: Skip the sausage and use vegetable broth. Add mushrooms for a meaty texture.
- Spicier version: Use extra cayenne pepper or hot sauce for added heat.
- Smoky twist: Add a smoked ham hock or bacon for deeper flavor.
- Quick version: Use canned beans to reduce cooking time to 30-40 minutes.
- Healthier option: Use turkey sausage instead of andouille.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm on the stovetop over low heat, adding a splash of water if needed.
FAQs
Can I use canned beans instead of dried?
Yes! Drain and rinse canned beans, then simmer for 30-40 minutes instead of 2 hours.
What’s the best sausage for this dish?
Andouille sausage is traditional, but smoked sausage or chorizo works too.
Can I make this in a slow cooker?
Yes! Cook on low for 8 hours or high for 4-5 hours after sautéing the veggies and sausage.
Do I have to mash some of the beans?
Mashing a portion helps thicken the sauce, but it’s optional.
Can I cook this in an Instant Pot?
Yes! Cook on high pressure for 40 minutes, then allow a natural release.
What type of rice pairs best?
White rice is traditional, but brown rice or cauliflower rice works too.
How do I make this less spicy?
Reduce the Creole seasoning and cayenne pepper, and use a mild sausage.
Can I add vegetables?
Yes! Try adding diced tomatoes, carrots, or okra for extra flavor.
How do I thicken the sauce?
Mash some beans or let the dish simmer uncovered for a thicker consistency.
What can I serve with red beans and rice?
Cornbread, collard greens, or a side salad pair perfectly with this dish.
Conclusion
Louisiana Red Beans and Rice is a hearty, flavorful dish that brings a taste of New Orleans to your kitchen. Whether you make it the traditional way or a quick version, this dish is sure to become a family favorite. Try it today and enjoy a Southern classic packed with bold flavors and comforting goodness!
PrintLouisiana Red Beans and Rice
1 pound dried red kidney beans
2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 pound andouille sausage, sliced
1 ham hock (optional, for added flavor)
6 cups water or low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon black pepper
1 teaspoon salt (adjust to taste)
4 cups cooked white rice
Green onions and fresh parsley, chopped (for garnish)
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 2.5 hours
- Total Time: 2 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole, Southern
- Diet: Gluten Free
Ingredients
Prepare the Beans:
Rinse the dried red kidney beans under cool water.
Place them in a large bowl, cover with water, and let them soak overnight.
Drain and rinse the beans before cooking.
Sauté the Vegetables and Sausage:
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, green bell pepper, and celery (the “holy trinity”). Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced andouille sausage to the pot and cook until browned, approximately 5 minutes.
Simmer the Beans:
Add the soaked and drained red beans to the pot.
Pour in the water or low-sodium chicken broth, ensuring the beans are fully covered.
Add the ham hock (if using), bay leaves, dried thyme, dried oregano, paprika, cayenne pepper, black pepper, and salt. Stir well to combine.
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 2 to 2.5 hours, or until the beans are tender and the mixture has thickened to a creamy consistency. Stir occasionally to prevent sticking.
Adjust Seasoning and Serve:
Taste the red beans and adjust seasoning as needed, adding more salt or spices to suit your preference.
Remove and discard the bay leaves and ham hock.
Serve the red beans over cooked white rice.
Garnish with chopped green onions and fresh parsley.
Instructions
Prepare the Beans:
Rinse the dried red kidney beans under cool water.
Place them in a large bowl, cover with water, and let them soak overnight.
Drain and rinse the beans before cooking.
Sauté the Vegetables and Sausage:
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, green bell pepper, and celery (the “holy trinity”). Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced andouille sausage to the pot and cook until browned, approximately 5 minutes.
Simmer the Beans:
Add the soaked and drained red beans to the pot.
Pour in the water or low-sodium chicken broth, ensuring the beans are fully covered.
Add the ham hock (if using), bay leaves, dried thyme, dried oregano, paprika, cayenne pepper, black pepper, and salt. Stir well to combine.
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 2 to 2.5 hours, or until the beans are tender and the mixture has thickened to a creamy consistency. Stir occasionally to prevent sticking.
Adjust Seasoning and Serve:
Taste the red beans and adjust seasoning as needed, adding more salt or spices to suit your preference.
Remove and discard the bay leaves and ham hock.
Serve the red beans over cooked white rice.
Garnish with chopped green onions and fresh parsley.
Notes
- Soaking Beans: Soaking the beans overnight reduces cooking time and improves texture. If short on time, use the quick soak method: cover beans with water, bring to a boil for 1 minute, then remove from heat and let soak for 1 hour before draining.
- Meat Variations: For a smokier flavor, consider adding smoked turkey necks or ham hocks. To make it vegetarian, omit the meat and use vegetable broth.
- Consistency: For a creamier texture, mash some of the beans against the side of the pot during the final stages of cooking.
- Serving Suggestion: Traditionally served with a side of cornbread or French bread