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Louisiana Red Beans and Rice

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Louisiana Red Beans and Rice is a classic Creole dish featuring red beans simmered with smoked sausage, aromatic vegetables, and spices, served over fluffy white rice for a hearty and flavorful meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 lb smoked sausage, sliced (andouille preferred)
  • 1 lb dried red kidney beans, soaked overnight and drained
  • 6 cups water or low-sodium chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste
  • Cooked white rice, for serving
  • Chopped green onions and hot sauce (optional, for garnish)

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium heat.
  2. Add onion, bell pepper, and celery, and cook until softened, about 5 minutes.
  3. Add garlic and sausage; cook for another 3–4 minutes until sausage is lightly browned.
  4. Add red beans, broth or water, bay leaves, thyme, cayenne (if using), salt, and pepper.
  5. Bring to a boil, then reduce heat and simmer uncovered for 2 to 2 1/2 hours, stirring occasionally, until beans are tender and mixture thickens.
  6. Use a spoon to mash some of the beans against the side of the pot to create a creamier texture, if desired.
  7. Remove bay leaves and adjust seasoning to taste.
  8. Serve over cooked white rice and garnish with green onions and hot sauce if desired.

Notes

  • Use canned beans for a quicker version—reduce simmering time to 30–45 minutes.
  • Traditional versions often use ham hocks or salt pork for deeper flavor.
  • Leftovers freeze well and taste even better the next day.

Nutrition

Find it online: https://ukfinda.com/louisiana-red-beans-and-rice/