Thank you for coming back to cook with me—truly. Every time you stop by, it feels like we’re gathering in the kitchen together, swapping stories while something warm and soulful simmers on the stove. And today… oh, today we’re making the ultimate comfort classic: Louisiana Red Beans & Rice.
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What Is Louisiana Red Beans & Rice?
This dish is a beloved Louisiana staple—a slow-simmered pot of tender red beans infused with smoky sausage, aromatic veggies, and bold Creole seasoning. Traditionally served on Mondays (wash day!), it’s the kind of recipe that fills your home with a deep, savory aroma that makes everyone wander into the kitchen asking, “Is it ready yet?”
It’s hearty. It’s soulful. It’s the very definition of comfort food.
Why You’ll Love This Recipe
- Authentic flavor: Built on the classic Louisiana “holy trinity”—onion, bell pepper, and celery.
- Creamy texture: Long simmering makes the beans irresistibly soft and rich.
- Affordable & hearty: A budget-friendly way to feed a crowd.
- One-pot magic: Less cleanup, more flavor.
- Perfect for meal prep: Tastes even better the next day!
What Does Red Beans & Rice Taste Like?
Imagine a spoonful of smoky, savory, subtly spicy beans so creamy they practically melt on your tongue. Add tender, juicy slices of andouille sausage and the warmth of Cajun spices—and you’ve got a bowl that hugs you from the inside out. Anything but boring!!
Benefits of Making This Dish
- Uses pantry staples
- Easy enough for beginners
- Naturally gluten-free
- Packed with protein and fiber
- Makes a huge pot (hello leftovers!)
- Freezer-friendly
Ingredients You’ll Need
Main Ingredients
- 1 lb dried red kidney beans, rinsed
- 1 lb smoked andouille sausage, sliced
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups water or chicken broth
Seasonings
- 1 teaspoon Creole or Cajun seasoning
- 1 teaspoon thyme
- 2 bay leaves
- 1/2 teaspoon black pepper
- Salt to taste
For Serving
- Cooked white rice
- Green onions, chopped (optional)
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Cutting board & knife
- Wooden spoon
- Ladle
- Rice cooker or pot for rice
Additions & Substitutions
Additions
- Ham hock or smoked turkey neck – for deeper smoky flavor
- Hot sauce – stirred in at the end for extra kick
- A splash of apple cider vinegar – brightens the pot beautifully
- Red pepper flakes or cayenne – if you love heat
Substitutions
- Smoked sausage → Chicken sausage (for a lighter version)
- Kidney beans → Small red beans (more traditional in NOLA)
- Chicken broth → Vegetable broth (vegetarian-friendly if sausage is omitted)
- Andouille sausage → Kielbasa in a pinch
How to Make Louisiana Red Beans & Rice (Step-by-Step)
1. Soak the Beans
- Soak overnight or use a quick soak:
Boil beans 2 minutes → cover → rest 1 hour → drain.
2. Sauté the Aromatics
In a large pot, sauté the onion, bell pepper, celery, and garlic until softened and fragrant.
3. Brown the Sausage
Add sliced andouille and cook a few minutes until lightly browned—this builds incredible flavor!
4. Build the Pot
Stir in:
- Beans
- Broth or water
- Cajun seasoning
- Thyme
- Bay leaves
- Pepper and salt
5. Simmer Slow & Low
Bring to a boil, reduce heat, cover, and simmer 1½–2 hours, until the beans are creamy and tender.
6. Thicken the Pot
Mash a few beans with the back of a spoon if you want that extra-creamy texture.
7. Finish & Serve
Remove bay leaves.
Serve the beans generously over hot white rice and sprinkle with green onions if you like.
What to Serve with Red Beans & Rice
- Cornbread
- Skillet buttermilk biscuits
- Collard greens
- Fried okra
- A crisp green salad
- Sweet iced tea
Tips for the Best Red Beans & Rice
- Don’t add acidic ingredients early (like vinegar or tomatoes)—they toughen the beans.
- Simmer low and slow for the creamiest texture.
- Season at the end—beans absorb salt as they cook.
- Stir occasionally to prevent sticking.
- Use smoked sausage for the most authentic flavor.
Storage Instructions
- Refrigerator: 4–5 days (flavor improves!).
- Freezer: Up to 3 months. Freeze beans and rice separately for best texture.
- Reheat: Add a splash of water or broth to loosen.
General Information
- Prep time: 15 minutes
- Cook time: 1.5–2 hours
- Servings: 6–8
- Difficulty: Easy
Frequently Asked Questions
Can I make this in a slow cooker?
Yes! Sauté the veggies and sausage first, then cook on LOW for 8–10 hours (soaked beans only).
Can I skip soaking the beans?
You can, but they will take much longer to cook and may not get as creamy.
Is this spicy?
Only mildly spicy. Add cayenne or hot sauce if you want more heat.
Can I make it vegetarian?
Yes—use veggie broth and skip the sausage or replace it with a vegetarian smoked sausage.
Why are my beans still firm?
Hard water, old beans, or acidic ingredients can prevent softening. Keep simmering until creamy.
Conclusion
Louisiana Red Beans & Rice is one of those time-honored dishes that feels like home in every bite. It’s warm, smoky, creamy, and deeply satisfying—yet so simple to make. Whether it’s a cozy Monday tradition or a weekend feast, this recipe brings the heart of Louisiana right to your table.
If you loved this, you might also enjoy:
- Cajun Chicken & Sausage Gumbo
- Creole Shrimp Étouffée
- Southern Skillet Cornbread
- Smoked Sausage Jambalaya
Let’s Connect
If you make this recipe, please leave a review and share your bowl on Pinterest—seeing your creations makes my whole day!
Nutritional Information (Approx. per serving)
- Calories: ~420
- Protein: 22g
- Carbs: 50g
- Fat: 15g
- Fiber: 10g
Enjoy every warm, smoky, comforting bite!
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