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Louisiana Red Beans and Rice served over white rice, ready to be enjoyed.

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

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.

Ingredients

Scale
  • 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

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.

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

Find it online: https://itasty.net/louisiana-red-beans-and-rice-slow-cooked-comfort-food/