Name: Louisiana Red Beans and Rice
Prep time: 15 min
Cook time: PT-486486H59M40S
Total time: PT-486486H59M40S
Cuisine: Creole
Ingredients: 1 lb dried red kidney beans, soaked overnight; 12 oz smoked andouille sausage, sliced; 1 medium onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 2 bay leaves; 1 tbsp Cajun or Creole seasoning; Salt and black pepper, to taste; 6 cups chicken or vegetable broth; 4 cups cooked white rice; Chopped green onions (for garnish); Fresh parsley (optional, for garnish)

Description

Rich, smoky, and full of Southern soul, Louisiana Red Beans and Rice is a comforting one-pot meal that blends tender red beans with spicy andouille sausage, aromatic vegetables, and Creole spices. Traditionally made on Mondays in New Orleans, this hearty dish is simmered slowly until creamy and flavorful, then served over a bed of fluffy white rice. It’s easy, budget-friendly, and deeply satisfying—perfect for family dinners or meal prep.

Ingredients

Scale

1 lb dried red kidney beans, soaked overnight
12 oz smoked andouille sausage, sliced
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
2 bay leaves
1 tbsp Cajun or Creole seasoning
Salt and black pepper, to taste
6 cups chicken or vegetable broth
4 cups cooked white rice
Chopped green onions (for garnish)
Fresh parsley (optional, for garnish)

Instructions

Soak the Beans:
Rinse dried kidney beans and soak them in water overnight. Drain and rinse before cooking.
Sauté Aromatics:
In a large pot or Dutch oven, heat a bit of oil and sauté onion, bell pepper, and celery until softened (about 5–7 minutes). Add garlic and cook until fragrant.
Cook Sausage:
Add sliced andouille sausage to the pot and brown for 5 minutes.
Season and Simmer:
Stir in Cajun seasoning, bay leaves, salt, and pepper. Add soaked beans and broth. Bring to a boil, then reduce heat and simmer uncovered for 2 to 3 hours, stirring occasionally.
Mash for Creaminess:
Mash a portion of the beans against the side of the pot to create a creamy texture.

Serve Over Rice:
Spoon the red beans over hot cooked white rice. Garnish with green onions and parsley, if desired.

Notes

For vegetarian version, omit sausage and use vegetable broth with smoked paprika.

A quick soak method: boil beans for 2 minutes, then soak 1 hour before cooking.

If using canned beans, reduce simmering time to 30–45 minutes.

Add more broth or water during cooking if beans become too thick.

Prep Time: 15 minutes
Cook Time: 2.5 hours
Category: Main Dish
Method: Stovetop
Cuisine: Creole, Southern

Keywords: red beans and rice, New Orleans recipe, Creole beans, Cajun dinner, soul food