Louisiana Red Beans and Rice (Print-Friendly Version)
Savory red kidney beans simmered with smoked sausage and Creole seasonings, served over fluffy white rice for authentic Louisiana flavor.
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 onion, chopped
03 -
1 green bell pepper, chopped
04 -
2 celery stalks, chopped
05 -
3 cloves garlic, minced
06 -
1 lb smoked sausage, sliced (andouille preferred)
07 -
1 lb dried red kidney beans, soaked overnight and drained
08 -
6 cups water or low-sodium chicken broth
09 -
2 bay leaves
10 -
1 teaspoon dried thyme
11 -
1/2 teaspoon cayenne pepper (optional)
12 -
Salt and pepper to taste
13 -
Cooked white rice, for serving
14 -
Chopped green onions and hot sauce (optional, for garnish)
# Steps:
01 -
In a large pot or Dutch oven, heat olive oil over medium heat.
02 -
Add onion, bell pepper, and celery, and cook until softened, about 5 minutes.
03 -
Add garlic and sausage; cook for another 3–4 minutes until sausage is lightly browned.
04 -
Add red beans, broth or water, bay leaves, thyme, cayenne (if using), salt, and pepper.
05 -
Bring to a boil, then reduce heat and simmer uncovered for 2 to 2 1/2 hours, stirring occasionally, until beans are tender and mixture thickens.
06 -
Use a spoon to mash some of the beans against the side of the pot to create a creamier texture, if desired.
07 -
Remove bay leaves and adjust seasoning to taste.
08 -
Serve over cooked white rice and garnish with green onions and hot sauce if desired.
# Notes & Tips:
01 -
Use canned beans for a quicker version—reduce simmering time to 30–45 minutes.
02 -
Traditional versions often use ham hocks or salt pork for deeper flavor.
03 -
Leftovers freeze well and taste even better the next day.