Authentic Louisiana Red Beans and Rice
This beloved New Orleans dish features creamy red beans simmered with smoked sausage, Creole spices, and the “Holy Trinity” (onion, celery, and bell pepper). Served over fluffy white rice, it’s a hearty and satisfying meal steeped in Southern tradition — often cooked on Mondays using leftover Sunday ham.
Time:
Prep Time: 15 minutes
Cook Time: 2 to 2.5 hours
Total Time: ~2.5 hours
Serves: 6
Ingredients:
For the Red Beans:
1 lb (450 g) dried red kidney beans, soaked overnight or quick-soaked
2 tbsp vegetable oil or bacon drippings
1 large yellow onion, finely chopped
1 green bell pepper, diced
2 ribs celery, diced
4 cloves garlic, minced
12 oz (340 g) andouille sausage, sliced (or smoked sausage of your choice)
1 ham hock or 1 cup diced ham (optional but authentic)
1½ tsp salt (to taste)
½ tsp black pepper
½ tsp white pepper
1 tsp dried thyme
1 tsp paprika
½ tsp cayenne pepper (or to taste)
2 bay leaves
6 cups water or low-sodium chicken broth
For the Rice:
2 cups long-grain white rice
4 cups water
½ tsp salt
Optional Garnishes:
Chopped green onions
Fresh parsley
Hot sauce
Instructions:
1. Soak the beans (night before or quick method):
Rinse and soak beans in cold water overnight.
Or use the quick soak method: Boil beans in water for 2 minutes, turn off heat, cover, and let sit for 1 hour. Drain and set aside.
2. Cook the Holy Trinity:
In a large Dutch oven or heavy pot, heat oil over medium heat.
Add chopped onion, bell pepper, and celery. Saute for 6–8 minutes until soft.
Stir in garlic and cook 1–2 more minutes.
3. Add sausage and aromatics:
Add sliced sausage and brown for 5 minutes, letting it release flavor.
Add soaked beans, ham hock, salt, peppers, thyme, paprika, cayenne, and bay leaves.
Pour in 6 cups water or broth. Bring to a boil, then reduce heat to low.
4. Simmer:
Cover and simmer for 2 to 2.5 hours, stirring occasionally, until beans are soft and creamy. Add water as needed to keep beans submerged.
5. Mash and thicken:
Remove ~1 cup of beans and mash them, then return to the pot to thicken the mixture.
Simmer uncovered for 15–20 more minutes to desired consistency. Adjust seasoning to taste.
6. Cook the rice:
In a saucepan, bring 4 cups water and ½ tsp salt to a boil.
Add rice, reduce heat to low, cover, and simmer for 18–20 minutes. Fluff with a fork.
7. Serve:
Spoon red beans over hot rice. Garnish with green onions, parsley, and a splash of hot sauce.
Serving Tips:
Traditionally served on Mondays with cornbread or French bread.
Leftovers are even better the next day!
Notes & Tips:
Andouille sausage gives it authentic Louisiana heat and smokiness. Substitute with kielbasa for a milder version.
Vegan/Vegetarian? Skip sausage and ham, use smoked paprika and add a few drops of liquid smoke for flavor.
Slow cooker? Add all ingredients (except rice) and cook on low for 8 hours or high for 4–5 hours.
Frequently Asked Questions
Q: Are red beans the same as kidney beans?
Not exactly. Red beans are smaller and creamier, but you can use red kidney beans in this recipe with great results.
Q: Can I use canned beans?
Yes, but the flavor won’t be as deep. Use 3 (15-oz) cans, drained and rinsed. Reduce simmer time to about 45 minutes total.
Q: How spicy is it?
Moderately spicy. Adjust cayenne and sausage type to suit your taste.
Nutritional Information
Calories: 520
Protein: 24g
Carbs: 50g
Fat: 25g
Fiber: 10g
Sodium: 780mg