Louisiana Red Beans and Rice

Short Description

Louisiana Red Beans and Rice is a classic Creole dish featuring creamy red beans slow-cooked with smoky sausage, aromatic vegetables, and spices, served over a bed of fluffy white rice. This hearty and flavorful meal is a true Southern comfort food staple.

Why You’ll Love This Recipe

Rich, hearty, and deeply satisfying, this Louisiana Red Beans and Rice recipe brings traditional Creole flavors to your kitchen. Slow simmering allows the beans to become creamy and infused with smoky sausage and spices. It is an easy one-pot meal perfect for cozy family dinners, gatherings, or whenever you crave a comforting, flavorful dish that tastes even better the next day.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 pound (450g) dry red kidney beans, soaked overnight
• 1 tablespoon olive oil
• 1 pound (450g) smoked sausage, sliced into rounds
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups chicken broth or water
• 2 teaspoons Creole seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon thyme
• 2 bay leaves
• Salt and black pepper to taste
• Cooked white rice, for serving
• Fresh parsley, chopped for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned. Remove and set aside.
2. In the same pot, sauté onion, bell pepper, and celery until softened, about 5 minutes.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the soaked and drained beans, chicken broth, Creole seasoning, smoked paprika, thyme, and bay leaves. Stir well.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 2–2.5 hours, stirring occasionally, until beans are tender and creamy. Add more broth or water if needed.
6. Stir in the cooked sausage and simmer for another 10 minutes.
7. Season with salt and pepper to taste.
8. Serve hot over fluffy white rice and garnish with chopped parsley.

Servings and Timing

• Servings: 6 servings
• Prep Time: 20 minutes
• Cooking Time: 2.5 hours
• Total Time: 2 hours 50 minutes
• Calories: 420 kcal per serving

Variations

• Vegetarian Version: Omit the sausage and use vegetable broth; add smoked paprika or liquid smoke for a smoky flavor.
• Spicy Kick: Add a diced jalapeño or a few dashes of hot sauce to the pot.
• Different Proteins: Use ham hocks, turkey sausage, or andouille for different flavor profiles.
• Creamier Texture: Mash a small portion of the beans against the side of the pot during cooking to create an even creamier consistency.
• One-Pot Rice Version: Stir uncooked rice directly into the beans during the last 30 minutes, adding extra broth if necessary.

Storage/Reheating

Store leftover red beans and rice in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a saucepan over medium heat, adding a splash of broth or water if needed to loosen. This dish also freezes well; freeze in airtight containers for up to 2 months and thaw overnight in the refrigerator before reheating.

FAQs

How should I store leftover Louisiana Red Beans and Rice?

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

Can I use canned beans instead of dried beans?

Yes, but reduce the simmering time to about 30–40 minutes, adjusting liquid levels accordingly.

What is the “Holy Trinity” in Creole cooking?

It refers to the classic mix of onion, bell pepper, and celery used as the flavor base.

Can I make this dish spicier?

Absolutely; add cayenne pepper, diced jalapeños, or hot sauce to taste.

Why soak the beans overnight?

Soaking reduces cooking time and helps the beans cook more evenly and digest more easily.

Can I cook this in a slow cooker?

Yes, combine all ingredients (except the rice and parsley) and cook on low for 7–8 hours.

What kind of sausage should I use?

Smoked sausage or andouille sausage provides the best authentic flavor.

Can I use brown rice instead of white rice?

Yes, but adjust cooking time when preparing the rice separately as brown rice takes longer.

How can I thicken the beans if they are too watery?

Mash some of the beans in the pot or simmer uncovered until thickened to your desired consistency.

Is it necessary to use chicken broth?

Chicken broth adds extra flavor, but water can be used if preferred or for a lighter version.

Conclusion

Louisiana Red Beans and Rice is a comforting, soulful dish packed with smoky, savory flavor and a creamy, hearty texture. Whether you are serving it for a casual family dinner or a festive gathering, this Creole classic is sure to satisfy. With simple ingredients, bold seasoning, and a bit of patience, you can bring a true taste of Louisiana to your table with ease.

Louisiana Red Beans and Rice

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Savor a true Southern classic with Louisiana Red Beans and Rice — a hearty Creole dish featuring creamy slow-cooked red beans, smoky sausage, and bold spices, all served over fluffy white rice. The ultimate comfort food for cozy, flavor-packed meals! #redbeansandrice #comfortfood #creolefood

• Author: Asma
• Prep Time: 20 minutes
• Cook Time: 2.5 hours
• Total Time: 2 hours 50 minutes
• Yield: 6 servings
• Category: Main Course, One-Pot Meals
• Method: Simmering
• Cuisine: Creole
• Diet: Gluten Free

Ingredients

• 1 pound (450g) dry red kidney beans, soaked overnight

• 1 tablespoon olive oil

• 1 pound (450g) smoked sausage, sliced into rounds

• 1 onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 6 cups chicken broth or water

• 2 teaspoons Creole seasoning

• 1 teaspoon smoked paprika

• 1/2 teaspoon thyme

• 2 bay leaves

• Salt and black pepper to taste

• Cooked white rice, for serving

• Fresh parsley, chopped for garnish

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Instructions

1. Heat olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned. Remove and set aside.

2. In the same pot, sauté the onion, bell pepper, and celery until softened, about 5 minutes.

3. Stir in the garlic and cook for another minute until fragrant.

4. Add the soaked and drained beans, chicken broth, Creole seasoning, smoked paprika, thyme, and bay leaves. Stir well.

5. Bring to a boil, then reduce heat to low. Cover and simmer for 2-2.5 hours, stirring occasionally, until the beans are tender and creamy. Add more broth or water if needed during cooking.

6. Stir in the cooked sausage and simmer for another 10 minutes.

7. Season with salt and black pepper to taste.

8. Serve hot over fluffy white rice and garnish with chopped parsley.

Notes

• For a creamier consistency, mash some of the beans against the side of the pot before serving.

• Andouille sausage adds extra smoky heat if you want a spicier version.

• This dish freezes beautifully — perfect for meal prepping hearty dinners.

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Nutrition

• Calories: 420 kcal per serving