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Louisiana Red Beans and Rice Recipe

Louisiana Red Beans and Rice Recipe
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★★★★★

4.9 from 17 reviews

This authentic Louisiana Red Beans and Rice recipe combines tender red beans simmered with smoky andouille sausage and aromatic vegetables, flavored with traditional Cajun spices. Served over fluffy long grain rice, this hearty dish showcases the soulful flavors of Southern comfort food, perfect for a satisfying weeknight meal or a festive gathering.

Ingredients

Scale

Beans and Sausage

  • 1 pound dry red beans
  • 2 tablespoons olive oil
  • 12 to 14 ounces andouille sausage, cut into 1/4-inch slices
  • ½ tablespoon butter

Vegetables and Aromatics

  • 1 large yellow onion, diced
  • 2 celery ribs, diced
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 6 cloves garlic, minced

Spices and Herbs

  • 1 teaspoon salt, or to taste
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • ⅛ teaspoon ground cayenne red pepper, or to taste
  • Freshly ground black pepper, to taste
  • 2 bay leaves
  • ½ cup chopped fresh parsley, plus more for garnish
  • ¼ cup chopped fresh green onions, plus more for garnish

Liquids

  • 6 to 7 cups low sodium vegetable broth (or chicken broth)

Rice

  • 1½ cups long grain brown rice or white rice, cooked according to package directions

Instructions

  1. Prepare the beans: Rinse the dry red beans thoroughly under cold water. Optionally, soak the beans overnight in water to reduce cooking time and improve digestibility, then drain.
  2. Sauté the sausage: In a large pot, heat olive oil over medium heat. Add the andouille sausage slices and cook until browned and slightly crisp, about 5-7 minutes. Remove sausage and set aside, leaving the fat in the pot.
  3. Sauté the vegetables: Add butter to the pot along with diced onion, celery, red and green bell peppers. Cook until softened and translucent, about 7-8 minutes. Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.
  4. Add spices and beans: Stir in salt, oregano, thyme, paprika, cayenne pepper, and black pepper. Add dried red beans and mix to coat with spices and vegetables.
  5. Simmer the beans: Pour in the vegetable or chicken broth and add bay leaves. Bring to a boil, then reduce heat to low and cover. Simmer gently for 1.5 to 2 hours, stirring occasionally, until beans are tender but not mushy. Add more liquid if needed during cooking.
  6. Finish the dish: When beans are tender, stir in the cooked andouille sausage, chopped fresh parsley, and green onions. Cook uncovered for an additional 15-20 minutes to thicken the sauce and blend flavors. Adjust seasoning to taste.
  7. Cook the rice: Prepare rice according to package instructions. Fluff with a fork when done.
  8. Serve: Spoon the red beans over the cooked rice, garnish with additional parsley and green onions if desired, and serve hot.

Notes

  • Soaking beans overnight can reduce the cooking time and help with digestion.
  • For vegetarian version, omit andouille sausage and use vegetable broth only.
  • This dish can be made in a slow cooker by combining all ingredients except rice and simmering on low for 6-8 hours.
  • Adjust cayenne pepper amount to control the heat level.
  • Leftovers improve in flavor after resting overnight and can be refrigerated up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: Louisiana red beans and rice, Cajun recipes, Andouille sausage, Southern comfort food, traditional Creole dish

Find it online: https://islawhite.com/louisiana-red-beans-and-rice-recipe/