Authentic Louisiana Red Beans and Rice Recipe
Authentic Louisiana Red Beans and Rice is a classic Creole dish featuring tender kidney beans slow-cooked with aromatic vegetables, Cajun spices, and smoky andouille sausage, all served over fluffy long grain white rice. This hearty and flavorful dish captures the essence of Louisiana comfort food, perfect for a satisfying family meal.
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours (excluding soaking time)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Louisiana Creole
- Diet: Gluten Free
Ingredients
Scale
Beans and Sausage
- 1 pound dry kidney beans
- ¼ cup olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 2 tablespoons minced garlic
- 6 cups water
- 2 bay leaves
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon Cajun seasoning
- ½ teaspoon cayenne pepper
- ¼ teaspoon dried sage
- 1 pound andouille sausage, sliced
Rice
- 4 cups water
- 2 cups long grain white rice
Instructions
- Prepare the Beans: Rinse the dry kidney beans thoroughly and soak them overnight in cold water to reduce cooking time and improve digestibility.
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, celery, and minced garlic. Cook until the vegetables are tender and aromatic, about 5-7 minutes.
- Add Sausage: Stir in the sliced andouille sausage and cook for another 5 minutes until the sausage is slightly browned and releases its smoky flavor.
- Cook the Beans: Drain the soaked beans and add them to the pot. Pour in 6 cups of water and add the bay leaves, dried parsley, thyme, Cajun seasoning, cayenne pepper, and dried sage. Stir well to combine all ingredients.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 1.5 to 2 hours, stirring occasionally until the beans are tender and creamy. Add water if needed to maintain desired consistency.
- Cook the Rice: While the beans are simmering, bring 4 cups of water to a boil in a separate pot. Add 2 cups long grain white rice, stir, reduce heat to low, cover, and simmer for about 18 minutes until the rice is tender and water absorbed. Fluff with a fork when done.
- Final Seasoning: Remove the bay leaves from the beans. Adjust seasoning with salt and pepper to taste.
- Serve: Spoon the creamy red beans over a bed of the steamed white rice. Garnish with chopped green onions or parsley if desired for added freshness.
Notes
- Soaking the beans overnight helps reduce cooking time and enhances digestibility.
- Use andouille sausage for authentic smoky flavor; smoked sausage can be a substitute.
- Cajun seasoning varies in spiciness; adjust cayenne pepper to your preferred heat level.
- Leftover beans reheat well and often taste better the next day as flavors meld.
- This recipe is traditional and naturally gluten-free.
Keywords: Red Beans and Rice, Louisiana, Cajun, Creole, Andouille Sausage, Kidney Beans, Comfort Food