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Authentic Louisiana Red Beans and Rice Recipe

Louisiana Red Beans and Rice

iamwinfred
Monday nights in Louisiana mean one thing: red beans and rice simmering away on the stove. This classic New Orleans comfort dish transforms humble pantry staples into something soul-satisfying through patience and proper technique. Smoky andouille sausage, the holy trinity of onions, celery, and bell pepper, and slow-simmered kidney beans create a thick, velvety sauce that clings to fluffy white rice — a complete, budget-friendly meal that tastes even better the next day.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 425 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot At least 6-quart capacity
  • Sharp knife
  • Cutting board
  • Wooden spoon For stirring
  • Measuring cups and spoons
  • Large bowl For soaking beans overnight
  • Colander For draining soaked beans
  • Slotted spoon For removing sausage from pot

Ingredients
  

  • 1 lb dried red kidney beans about 450g; soaked overnight
  • 1 lb andouille sausage about 450g; sliced into rounds
  • 1 large onion diced
  • 1 green bell pepper seeds and membranes removed, diced
  • 3 celery stalks diced
  • 4 cloves garlic minced
  • 6 cups chicken broth about 1.4 liters; or water
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper adjust to taste
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • salt to taste

For Serving

  • 4 cups cooked white rice about 740g cooked
  • green onions sliced, for garnish
  • hot sauce for serving

Instructions
 

  • Place dried kidney beans in a large bowl, cover with at least 3 inches of cold water, and soak at room temperature for 8–12 hours or overnight. Drain and rinse thoroughly before cooking.
  • Dice the onion, celery, and bell pepper into uniform ¼-inch pieces, and mince the garlic cloves finely.
  • Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat, then add sliced andouille in a single layer and cook 3–4 minutes per side until deeply browned. Remove with a slotted spoon and set aside, leaving the fat in the pot.
  • Reduce heat to medium, add the onion, celery, and bell pepper to the pot, and cook for 8–10 minutes until softened. Add garlic and cook 1 more minute until fragrant.
  • Add drained beans, bay leaves, thyme, smoked paprika, cayenne, and black pepper, then pour in chicken broth — the liquid should cover the beans by about 2 inches (add more if needed).
  • Increase heat to high and bring to a rolling boil; let it boil for 10 minutes, skimming off any foam that rises to the surface.
  • Reduce heat to low, partially cover the pot, and simmer for 2–2½ hours, stirring every 30 minutes, until beans are tender and the liquid has thickened.
  • Use the back of a wooden spoon to mash about a quarter of the beans against the side of the pot, then stir them back in to create a thick, creamy consistency. If too thick, add a splash of broth; if too thin, simmer uncovered 15–20 more minutes.
  • Return the browned andouille to the pot, stir to combine, and heat through for 5–10 minutes. Taste and adjust salt and cayenne, then remove bay leaves.
  • Spoon cooked white rice into individual bowls, ladle the red beans and sausage generously over the top, and garnish with sliced green onions. Serve with hot sauce on the side.

Notes

  • Don't skip the overnight soak — it significantly reduces cook time and helps beans cook evenly. In a pinch, do a quick soak: boil beans for 5 minutes, then let sit covered for 1 hour before draining.
  • Use a heavy-bottomed Dutch oven to prevent scorching. A Le Creuset or similar enameled cast iron pot is ideal.
  • Stir occasionally but not constantly — too much stirring can break down the beans prematurely.
  • Taste and adjust seasoning at the end, since flavors concentrate as the liquid reduces. The sausage and broth already contain salt.
  • This dish tastes even better the next day — make it ahead and refrigerate overnight for the best flavor.
  • Vegetarian version: omit the sausage, use vegetable broth, and add an extra teaspoon of smoked paprika for depth.
  • Slow cooker method: brown sausage separately, then add all ingredients to a slow cooker and cook on low for 7–8 hours.
  • Refrigerate leftovers (beans only, not rice) in an airtight container for up to 5 days, or freeze for up to 3 months.
  • When reheating, add a splash of water or broth as the beans absorb moisture over time.
  • For a smokier, deeper flavor, add a smoked ham hock along with the beans and broth.

Nutrition

Serving: 1BowlCalories: 425kcalCarbohydrates: 58gProtein: 22gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 780mgPotassium: 820mgFiber: 12gSugar: 3gVitamin A: 8IUVitamin C: 20mgCalcium: 8mgIron: 22mg
Keyword andouille sausage, Louisiana red beans, New Orleans recipe, red beans and rice, southern comfort food
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