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Classic Louisiana Red Beans and Rice

A close-up bowl of creamy beans and rice topped with slices of smoked sausage, a perfect comfort dinner.
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Make this classic Louisiana Red Beans and Rice for a hearty, flavorful comfort food dinner. This recipe focuses on deep flavor development, perfect for a weeknight meal or family gathering.

Ingredients

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  • 1 pound dried red kidney beans, soaked overnight and drained
  • 1 tablespoon olive oil
  • 1 pound smoked andouille sausage, sliced
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 teaspoon cayenne pepper (adjust for spice level)
  • 4 cups chicken broth
  • 1 cup water
  • Salt and black pepper to taste
  • Cooked white rice, for serving

Instructions

  1. Drain and rinse the soaked red beans. Set aside.
  2. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the sliced andouille sausage and cook until browned, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set it aside, leaving the rendered fat in the pot.
  3. Add the chopped onion, bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
  4. Add the minced garlic, thyme, oregano, bay leaf, and cayenne pepper. Cook for 1 minute until fragrant.
  5. Return the sausage to the pot. Add the drained red beans, chicken broth, and water. Stir everything together.
  6. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beans are tender and the liquid has thickened. Stir every 20 minutes to prevent sticking.
  7. Remove the bay leaf. Taste the beans and season with salt and black pepper as needed. If the mixture is too thick, add a little more water or broth. If it is too thin, remove the lid and simmer for the last 15 minutes to reduce.
  8. Serve the Red Beans and Rice hot over mounds of cooked white rice.

Notes

  • For a vegetarian option, omit the andouille sausage and use vegetable broth. Add smoked paprika for a smoky flavor.
  • If you use a slow cooker, combine all ingredients except salt and pepper in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir well before serving and season.
  • This dish tastes better the next day, making it excellent for budget-friendly meal prep.

Nutrition

Find it online: https://cookingzenith.com/classic-louisiana-red-beans-and-rice/