Description
A hearty and soulful Southern classic, Louisiana Red Beans and Rice is an easy, one-pot comfort food recipe packed with smoky sausage, tender beans, and bold Creole spices—perfect for busy weeknights or relaxed Sunday cooking.
Ingredients
Scale
- 1 pound dried red beans, soaked overnight and drained
- 12 ounces andouille or smoked sausage, sliced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tablespoon Creole seasoning
- ¼ teaspoon cayenne pepper (optional)
- 2 bay leaves
- 6 cups chicken or vegetable broth
- 3 cups cooked white rice
- 2 green onions, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Soak the Beans: Place dried beans in a large bowl and cover with water. Let soak overnight. Drain and rinse before using. If using canned beans, skip this step.
- Sauté the Aromatics and Sausage: In a large pot over medium heat, add a splash of oil and cook the onion, bell pepper, and celery until softened, about 5–7 minutes. Stir in the garlic and sausage slices and continue to cook until the sausage is browned and fragrant.
- Build the Flavor Base: Sprinkle in the Creole seasoning, add cayenne pepper if using, and stir well. Drop in the bay leaves and mix everything to coat the veggies and sausage evenly with spices.
- Simmer Everything Together: Add the soaked beans to the pot and pour in enough broth to fully cover the beans. Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially and let it simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the flavors have melded.
- Adjust the Texture: For a creamier consistency, mash a portion of the beans against the side of the pot and stir to thicken the mixture. This gives the dish a more traditional, velvety finish.
- Serve and Garnish: Spoon the red beans mixture generously over cooked white rice. Top with chopped green onions and fresh parsley before serving for a bright, fresh finish.
Notes
- This dish gets even better the next day, making it a fantastic make-ahead meal. For extra depth, add a splash of hot sauce or a squeeze of lemon just before serving. Want more veggies? Diced tomatoes or spinach can be stirred in during the last 10 minutes of cooking. You can also use a slow cooker—just sauté the aromatics first, then transfer everything to the crockpot and cook on low for 7–8 hours.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: Creole, Southern
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 3g
- Sodium: 920mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 45mg