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Louisiana Red Beans and Rice Recipe

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★★★★★

4.7 from 142 reviews

This classic Louisiana Red Beans and Rice recipe is a hearty, flavorful dish perfect for a comforting meal. Featuring tender red kidney beans simmered with Andouille sausage, aromatic vegetables, and traditional Cajun seasonings, it’s served over fluffy long-grain white rice for a satisfying Southern favorite.

Ingredients

Scale

Beans and Sausage

  • 1 pound dried red kidney beans
  • 2 tablespoons extra virgin olive oil
  • 1 pound Andouille sausage, sliced

Vegetables and Seasonings

  • 2 celery ribs, diced
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 4 garlic cloves, minced
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 bay leaves

Liquids and Garnishes

  • 6 cups low-sodium chicken broth
  • 2 green onions, sliced, plus more for garnish
  • ¼ cup finely chopped fresh parsley, plus more for garnish
  • 3 to 4 cups cooked long grain white rice, for serving

Instructions

  1. Soak the beans. Add the dry red kidney beans to a large bowl and cover with cold water by about 3 inches. Let soak overnight or for at least 8 hours, then drain and rinse well before cooking.
  2. Sear the sausage. Heat the extra virgin olive oil in a large pot over medium heat. Add the sliced Andouille sausage and cook for 4 to 6 minutes per side until golden brown. Work in batches if necessary to avoid overcrowding. Remove the sausage and set aside.
  3. Sauté the vegetables. In the same pot, add diced onion, celery, and green bell pepper. Sauté for 8 to 10 minutes until the onions begin to caramelize. Add the minced garlic, Cajun seasoning, dried oregano, dried thyme, kosher salt, and black pepper. Stir and cook for an additional minute to release the flavors.
  4. Simmer the beans and sausage. Return the sausage to the pot with the soaked beans, low-sodium chicken broth, and bay leaves. Stir well, bring to a boil, then reduce heat to low and cover. Simmer gently for 1 hour, stirring occasionally to prevent sticking.
  5. Finish cooking the beans. Remove the lid and continue to simmer uncovered for another 30 minutes until the beans are tender and the liquid has thickened to desired consistency. Occasionally smash some beans against the side of the pot to help thicken the sauce.
  6. Add fresh herbs. Stir in the sliced green onions and chopped parsley. Taste and adjust seasoning with additional salt if needed.
  7. Serve. Remove and discard the bay leaves. Serve the red beans hot over cooked long grain white rice. Garnish with extra green onions and parsley for added freshness.

Notes

  • Soaking the beans overnight helps reduce cooking time and ensures even tenderness.
  • You can prepare the rice while the beans simmer to save time.
  • Adjust Cajun seasoning to your spice preference.
  • Leftovers taste even better the next day as flavors meld.
  • For vegetarian version, omit sausage and use vegetable broth.

Keywords: Louisiana red beans and rice, Cajun recipe, Andouille sausage, kidney beans, Southern cooking, Creole cuisine

Find it online: https://busyrecipe.com/louisiana-red-beans-and-rice-recipe/