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Louisiana Red Beans and Rice

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Louisiana Red Beans and Rice is a classic Creole comfort food made with red beans simmered with smoked sausage, vegetables, and spices, served over fluffy white rice.

Ingredients

Units Scale
  • 1 lb dried red kidney beans
  • 1 tbsp vegetable oil
  • 1 lb smoked sausage, sliced
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional)
  • 2 bay leaves
  • 6 cups water or chicken broth
  • Salt and pepper to taste
  • 4 cups cooked white rice
  • 2 tbsp chopped parsley (optional, for garnish)

Instructions

  1. Rinse and sort red beans. Soak overnight in water or use quick soak method by boiling for 5 minutes, then letting sit for 1 hour.
  2. In a large pot, heat oil over medium heat. Add sausage and cook until browned. Remove and set aside.
  3. In the same pot, sauté onion, bell pepper, and celery until soft, about 5 minutes. Add garlic and cook for another minute.
  4. Stir in soaked beans, thyme, paprika, cayenne, bay leaves, and water or broth.
  5. Bring to a boil, then reduce heat to low and simmer uncovered for 2–2.5 hours, stirring occasionally, until beans are tender and creamy. Add more water if needed.
  6. Return sausage to the pot during the last 30 minutes of cooking. Season with salt and pepper to taste.
  7. Remove bay leaves. Serve beans over cooked white rice and garnish with parsley if desired.

Notes

  • For a creamier texture, mash some of the beans against the side of the pot during the last 30 minutes of cooking.
  • Andouille sausage is traditional but any smoked sausage works.
  • This dish freezes well and tastes even better the next day.

Nutrition

Find it online: https://easy-tapas-recipes.com/louisiana-red-beans-and-rice/