Description
Louisiana Red Beans and Rice is a comforting Creole classic featuring creamy red beans simmered with smoky andouille sausage, aromatic vegetables, and bold Cajun spices. Traditionally slow-cooked on the stovetop and served over fluffy white rice, this hearty dish bursts with rich, savory flavors and is perfect for serving family and friends.
Ingredients
Scale
Beans and Sausage
- 1 lb dried red kidney beans (rinsed and soaked overnight)
- 1 lb smoked sausage (sliced, preferably andouille)
Vegetables and Aromatics
- 1 tablespoon vegetable oil
- 1 large onion (chopped)
- 1 green bell pepper (chopped)
- 2 celery stalks (chopped)
- 4 cloves garlic (minced)
Seasonings and Liquids
- 2 teaspoons Creole or Cajun seasoning
- 1 teaspoon thyme
- 2 bay leaves
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 6 cups water or low-sodium chicken broth
To Serve
- 4 cups cooked white rice
- Chopped green onions or parsley for garnish (optional)
Instructions
- Sauté the vegetables: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté for 5 to 6 minutes until the vegetables have softened and become fragrant.
- Add garlic and sausage: Stir in the minced garlic and cook for about 1 minute until fragrant. Add the sliced smoked sausage to the pot and cook for 5 to 7 minutes, stirring occasionally, until the sausage is browned.
- Combine beans and seasonings: Drain the soaked red beans and add them to the pot. Stir in the Creole or Cajun seasoning, thyme, bay leaves, black pepper, and cayenne pepper if using.
- Add liquid and simmer: Pour in 6 cups of water or low-sodium chicken broth. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot with a lid.
- Cook the beans: Let the beans simmer gently for 2 to 2½ hours, stirring occasionally to prevent sticking. When the beans are tender and creamy, mash some of them against the side of the pot to help thicken the dish.
- Finish and serve: Remove the bay leaves and taste to adjust seasoning as needed. Serve the red beans hot over cooked white rice and garnish with chopped green onions or parsley if desired.
Notes
- For extra depth of flavor, add a ham hock or smoked turkey leg during the simmering process.
- If using canned beans instead of dried, reduce the amount of liquid and shorten the cooking time accordingly.
- Leftovers develop even richer flavor the next day and freeze well for future meals.
