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Louisiana Red Beans and Rice
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Easy Louisiana Red Beans and Rice Recipe

A hearty, flavorful classic from Louisiana, Louisiana Red Beans and Rice combines tender red beans, smoky sausage, and a rich, savory blend of Creole spices. Perfect for family meals or gatherings, this dish is comforting, economical, and packed with bold Southern flavors.
Course Main Course
Cuisine Cajun, Creole, Southern
Keyword Comfort Food, Louisiana Red Beans and Rice Recipe, One-Pot Meal
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Resting Time 10 minutes
Total Time 2 hours 40 minutes
Servings 6 servings
Calories 450kcal
Cost $15-$20

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting board
  • Chef's knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Medium saucepan for cooking rice

Ingredients

For the Red Beans:

  • 1 pound Dried red kidney beans soaked overnight and drained
  • 1 tbsp Olive oil
  • 1 large Yellow onion diced
  • 1 green Bell pepper diced
  • 3 stalks Celery diced
  • 4 cloves Garlic minced
  • 1 pound Smoked sausage (e.g., andouille or kielbasa) sliced
  • 2 tsp Creole seasoning (or Cajun seasoning)
  • 1 tsp Smoked paprika
  • 1/2 tsp Dried thyme
  • 2 Bay leaves
  • 6 cups Chicken broth (or water)
  • 1 tsp Hot sauce (optional, adjust to taste)
  • Salt and pepper to taste

For the Rice:

  • 2 cups Long-grain white rice
  • 4 cups Water or chicken broth
  • 1/2 tsp Salt

Instructions

Step 1: Prepare the Red Beans

  • Heat olive oil in a large Dutch oven over medium heat. Add diced onion, bell pepper, and celery (the “holy trinity” of Cajun cooking). Sauté for 5-7 minutes, stirring occasionally, until vegetables are softened and fragrant.
  • Add minced garlic and sliced sausage. Cook for another 3-5 minutes, allowing the sausage to render its fat and brown slightly.

Step 2: Season and Simmer

  • Stir in the Creole seasoning, smoked paprika, thyme, and bay leaves. Cook for 1 minute to bloom the spices.
  • Add the soaked and drained red beans, followed by the chicken broth. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the liquid thickens into a creamy sauce.

Step 3: Cook the Rice

  • About 30 minutes before the beans are done, prepare the rice. Rinse the rice under cold water to remove excess starch.
  • In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Stir in the rice and salt, cover, and reduce the heat to low. Simmer for 18-20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes.

Step 4: Final Touches

  • Once the beans are tender, taste and adjust seasoning with salt, pepper, and hot sauce if desired. Remove bay leaves before serving.

Step 5: Serve

  • Serve the red beans over a bed of hot cooked rice. Garnish with chopped green onions or fresh parsley if desired.

Notes

  • Soaking Beans: Soaking beans overnight reduces cooking time and enhances digestibility. For a quicker option, use canned red beans and reduce cooking time to 30-40 minutes.
  • Sausage Substitution: For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth. Add smoked paprika or liquid smoke for depth.
  • Spice Level: Adjust the heat by increasing or reducing the hot sauce and Creole seasoning.
  • Creamier Texture: For a thicker, creamier consistency, mash a small portion of the beans with a wooden spoon and stir back into the pot.

Tips for Success

  • Use authentic andouille sausage for the best smoky flavor.
  • Always stir the beans occasionally to prevent sticking.
  • Leftovers taste even better the next day, as flavors meld beautifully over time.
This recipe is an excellent way to bring the authentic taste of Louisiana into your kitchen. Serve it with cornbread or a side of collard greens for a complete Southern experience.