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louisiana red beans and rice
Sofia

Louisiana Red Beans and Rice

A Southern classic full of smoky flavor and hearty comfort. Tender red beans simmered with sausage, vegetables, and Creole spices—served over fluffy rice for a satisfying and soulful meal.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: dinner, Main Course
Cuisine: Southern, Creole
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 green bell pepper diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 12 oz andouille sausage sliced
  • 1 pound dried red kidney beans soaked overnight and drained
  • 6 cups water or low-sodium chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper adjust to taste
  • Salt and black pepper to taste
  • Cooked white rice for serving
  • Optional: green onions hot sauce, or chopped parsley (for garnish)

Method
 

  1. Sauté the Vegetables and Sausage:
  2. In a large pot or Dutch oven, heat oil over medium heat. Add onion, bell pepper, and celery. Cook for 5 minutes until soft. Stir in garlic and sausage, and cook for another 3–4 minutes.
  3. Add Beans and Seasonings:
  4. Stir in soaked beans, water or broth, bay leaves, thyme, paprika, cayenne, salt, and pepper.
  5. Simmer Until Tender:
  6. Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, or until beans are tender and creamy. Stir occasionally, and mash a few beans against the side of the pot to naturally thicken the sauce.
  7. Adjust and Serve:
  8. Remove bay leaves, taste and adjust seasoning. Serve hot over rice. Garnish with green onions, parsley, or a splash of hot sauce if desired.

Notes

  • Shortcut version: Use canned red beans (rinsed and drained) and simmer for just 30 minutes.
  • Make it vegetarian: Skip the sausage and add smoked paprika and extra olive oil for richness.
  • Spice level: Adjust cayenne or use hot sausage to dial up the heat.
  • Storage: Keeps well in the fridge for up to 4 days. Freezes beautifully for up to 3 months.