Louisiana Red Beans and Rice (Slow-Cooked Comfort Food!)

This Louisiana Red Beans and Rice is a classic Creole dish that’s bursting with flavor! It’s a hearty, comforting, and incredibly satisfying meal that features creamy red beans, smoky andouille sausage, a medley of vegetables, and a blend of aromatic spices, all slow-cooked to perfection. I love how this recipe is both budget-friendly and packed with flavor. It’s perfect for a weekend dinner, a potluck, or any time you’re craving a taste of New Orleans.

Why You’ll Love This Red Beans and Rice

• Authentic Creole Flavor: This recipe captures the classic flavors of Louisiana Red Beans and Rice.
• Tender and Creamy Beans: Slow cooking the beans makes them incredibly tender and creamy.
• Smoky and Savory: The andouille sausage adds a delicious smoky and savory flavor.
• Hearty and Satisfying: Packed with beans, sausage, and vegetables, this dish is a complete and filling meal.
• Easy to Make: While it takes time to cook, the recipe itself is very straightforward.

Ingredients for Louisiana Red Beans and Rice

Here’s what you’ll need to make this classic dish. The full list with measurements is in the recipe card below.

Main Ingredients

• Dry red beans (Beans)
• Olive oil (Oil)
• Andouille sausage, cut into ¼-inch slices (Meat)
• Butter (Fat)
• Yellow onion, diced (Vegetable)
• Celery ribs, diced (Vegetable)
• Red bell pepper, diced (Vegetable)
• Green bell pepper, diced (Vegetable)
• Garlic, minced (Aromatic)
• Low sodium vegetable broth (you can also use chicken broth) (Liquid)
• Chopped fresh parsley (plus more for garnish) (Herb)
• Chopped fresh green onions (plus more for garnish) (Vegetable)
• Long grain brown rice or white rice, cooked according to the directions on the package (Grain)

Seasoning

• Salt (Seasoning)
• Dried oregano (Herb)
• Dried thyme (Herb)
• Paprika (Spice)
• Ground cayenne red pepper (or to taste) (Spice)
• Freshly ground black pepper (to taste) (Spice)
• Bay leaves (Herb)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Louisiana Red Beans and Rice as is, but here are a few ideas for variations:

• Different Sausage: Use a different type of smoked sausage, such as kielbasa or chorizo.
• Add Ham Hock: Add a smoked ham hock to the pot for extra smoky flavor.
• Make it Spicy: Add more cayenne pepper or a dash of hot sauce.
• Add Tomatoes: Stir in a can of diced tomatoes (drained or undrained) for added flavor and texture.
• Vegetarian: Omit the sausage and use vegetable broth for a vegetarian version.

How to Make Louisiana Red Beans and Rice

Let me show you how to make this flavorful and comforting Louisiana Red Beans and Rice:

Soak the Beans

1. I put the dry beans in a large soup pot or a large bowl.
2. I cover in water and soak for 8 hours or overnight. Water should come up about 2 inches over the beans.

Cook the Sausage

1. When ready to cook, I heat 2 tablespoons of olive oil in a large Dutch oven or a heavy pot over medium heat.
2. I add the andouille sausage slices to the heated oil and cook until browned on both sides. I stir frequently.
3. I remove the browned sausages from the pot and set them aside.

Sauté Vegetables

1. I add butter to the pot and let it melt.
2. I stir in the onions and cook over medium heat for 3 minutes or until starting to soften.
3. I add the celery and bell peppers. I continue to cook for 4 minutes. I add a little more butter if needed.
4. I stir in garlic.

Add Seasonings

1. I season with salt, oregano, thyme, paprika, cayenne, and black pepper.
2. I continue to cook for 1 more minute.

Add Broth and Simmer

1. I pour in the vegetable broth and stir, scraping up all the browned bits from the bottom of the pot.
2. I drain the soaked beans and rinse.
3. Add the beans to the pot.
4. I add the browned andouille sausage.
5. I add the bay leaves, increase the heat to high, and bring the mixture to a boil.
6. I reduce the heat.
7. I reduce heat to low, cover, and simmer for 1-½ to 2 hours or until beans are soft and tender.

Check for Doneness and Mash Beans

1. I start checking for doneness around the 1-½ hour mark by mashing or squeezing the beans between my fingers. The skin should be a bit resistant to pressure, but the interior should be the consistency and appearance of a baked potato.
2. When the beans are cooked through, I remove the bay leaves from the pot and discard them.
3. I remove 1 cup of beans to a bowl.
4. I mash the beans with the back of the fork.
5. Then I return it to the pot and stir until blended. This helps to thicken the mixture.

Adjust Consistency and Seasoning

1. If the mixture is too thick, I add up to 1 cup of water.
2. I taste for salt and seasonings and adjust accordingly.

Finish and Serve

1. I stir in the parsley and green onions and cook for 5 more minutes.
2. I remove from the heat.
3. I serve over cooked rice.

Tips and Tricks for the BEST Red Beans and Rice

Here are my secrets for making this dish truly exceptional:

• Soak the Beans: Soaking the beans overnight helps them to cook more evenly and reduces cooking time.
• Use Andouille Sausage: Andouille sausage adds a smoky and spicy flavor that’s characteristic of Louisiana cuisine.
• Low and Slow: Simmering the beans low and slow allows the flavors to meld together and the beans to become tender.
• Mash Some of the Beans: Mashing some of the cooked beans helps to thicken the mixture and create a creamier texture.
• Fresh Herbs: Fresh parsley and green onions add a bright, herbaceous flavor to the finished dish.

How to Serve

This Louisiana Red Beans and Rice is a complete meal on its own, but here are a few serving suggestions:

• Hot Sauce: Serve with your favorite hot sauce for extra heat.
• Cornbread: A slice of warm cornbread is a classic accompaniment.
• Green Salad: A simple green salad would complement the richness of the dish.

Make Ahead and Storage

This dish tastes even better the next day! You can store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. You can also freeze this dish for up to 3 months.

FAQs about Louisiana Red Beans and Rice

• Can I use a different type of bean?
  • Red beans are traditional for this dish, but you can substitute kidney beans or small red beans.
• Can I make this without the sausage?
  • Yes, you can omit the sausage for a vegetarian version.
• Can I make this in an Instant Pot?
  • Yes, you can.

Enjoy this flavorful, comforting, and authentic Louisiana Red Beans and Rice! It’s a perfect meal for any occasion.

Louisiana Red Beans and Rice

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Soaking Time: 8 hours
• Cook Time: 2 hours
• Total Time: 10 hours 15 minutes
• Yield: 6-8 1x
• Category: Main Course, Soup, Stew
• Cuisine: Cajun, Creole, Southern

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Description

This Louisiana Red Beans and Rice recipe is a classic, comforting dish. Slow-simmered red beans are seasoned with andouille sausage, vegetables, and a blend of Creole spices, then served over fluffy rice for a hearty and flavorful meal.

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Ingredients

Scale 1x2x3x

• 1 pound dried small red beans (see notes)
• 2 tablespoons olive oil
• 12–14 ounces andouille sausage, cut into 1/4-inch thick slices
• 1/2 tablespoon unsalted butter
• 1 large yellow onion, diced
• 2 celery ribs, diced
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 6 cloves garlic, minced
• 1 teaspoon salt, or to taste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/8 teaspoon ground cayenne pepper, or to taste
• Freshly ground black pepper, to taste
• 6–7 cups low-sodium vegetable broth (or chicken broth)
• 2 bay leaves
• 1/2 cup chopped fresh parsley, plus more for garnish
• 1/4 cup chopped fresh green onions (scallions), plus more for garnish
• 1 1/2 cups long-grain brown rice or white rice, cooked according to package directions

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Instructions

• Soak Beans: Place the dried red beans in a large soup pot or large bowl. Cover them with plenty of cold water (the water should be about 2 inches above the beans). Soak the beans for at least 8 hours, or preferably overnight. This step is crucial for proper cooking and texture.
• Brown Sausage: When you’re ready to cook, heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced andouille sausage and cook, stirring frequently, until browned on both sides. Remove the browned sausage from the pot and set it aside.
• Sauté Vegetables: Add the butter to the pot. Once melted, add the diced onion and cook over medium heat, stirring occasionally, for about 3 minutes, or until the onion begins to soften. Add the diced celery and diced bell peppers (both red and green). Continue to cook, stirring occasionally, for another 4 minutes. Add a little more butter or oil if needed.
• Add Garlic and Spices: Add the minced garlic, salt, dried oregano, dried thyme, paprika, cayenne pepper, and black pepper to the pot. Cook, stirring constantly, for about 1 minute, or until fragrant.
• Deglaze (Optional): If there are any browned bits stuck to the bottom of the pot, you can add a splash of the broth and use a wooden spoon to scrape them up.
• Add Broth: Pour the remaining vegetable broth (or chicken broth) into the pot. Stir well to combine.
• Drain and Rinse Beans: Drain the soaked beans and rinse them thoroughly under cold water.
• Combine Ingredients: Add the drained and rinsed beans, the browned andouille sausage, and the bay leaves to the pot. Stir well.
• Bring to Boil: Increase the heat to high and bring the mixture to a boil.
• Simmer: Once boiling, reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the beans are soft and tender.
• Check for Doneness: Start checking the beans for doneness around the 1 1/2 hour mark. The beans should be tender but not mushy. To test, carefully remove a few beans from the pot and mash them with a fork or squeeze them between your fingers. The skin should be slightly resistant, but the interior should be soft and creamy, like a baked potato.
• Mash Some Beans: Once the beans are cooked through, remove the bay leaves and discard them. Remove about 1 cup of the beans to a separate bowl. Mash the beans with the back of a fork until they form a paste. Return the mashed beans to the pot and stir well to combine. This helps to thicken the sauce and create a creamier texture.
• Adjust Consistency: If the mixture is too thick, add up to 1 cup of water (or more broth), a little at a time, until it reaches your desired consistency.
• Season to Taste: Taste the red beans and adjust the seasoning with additional salt and pepper, if needed.
• Add Parsley and Green Onions: Stir in the chopped fresh parsley and chopped green onions. Cook for another 5 minutes to allow the flavors to meld.
• Remove from Heat: Remove the pot from the heat.
• Cook Rice: While the beans are cooking, prepare the rice according to the package directions.
• Serve: Serve the hot red beans and sausage over cooked rice. Garnish with extra chopped parsley and green onions, if desired.

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Notes

• Red Beans: This recipe uses dried small red beans, which are traditional for Louisiana Red Beans and Rice. Do not use kidney beans as a direct substitute. While kidney beans are sometimes used in variations, they have a different flavor and texture. If you absolutely must substitute, use small red beans (sometimes labeled “Mexican red beans”). Soaking the beans overnight is essential for proper cooking.
• Andouille Sausage: Andouille sausage is a spicy, smoked sausage that is commonly used in Cajun and Creole cuisine. You can substitute another type of smoked sausage, such as kielbasa, but the flavor will be different.
• Vegetable Broth/Chicken Broth: You can use vegetable broth or chicken broth. Low-sodium broth is recommended to control the saltiness of the dish.
• Spice Level: Adjust the amount of cayenne pepper to your preference.
• Serving Suggestions: This dish is traditionally served over white or brown rice.
• Storage: store in fridge