Louisiana Red Beans and Rice

Authentic Red Beans and Rice with Andouille Flavor

Hola, I’m Emma, your Florida girl with deep roots in Mexican flavors and a love for soulful comfort food. Some dishes just tell a story, and this Louisiana Red Beans and Rice Recipe is one of them.
With smoky sausage, tender beans, and a blend of bold Cajun spices, this meal brings the warmth of the South straight to your kitchen.
It’s hearty, rich, and packed with authentic flavor that makes every bite taste like home. Whether it’s Sunday supper or a cozy family dinner, this recipe is the ultimate one-pot comfort dish.

Quick Recipe Overview

| Prep Time | 20 minutes |
| Cook Time | 2 hours |
| Soak Time | 8 hours |
| Total Time | 10 hours 30 minutes |
| Servings | 10 |
| Difficulty | Moderate |
| Cuisine | Southern / Cajun |
| Best Season | Anytime comfort food |

Why This Recipe Deserves a Spot on Your Table

• Bold and Hearty Flavor: Each spoonful bursts with smoky sausage, creamy beans, and deep Cajun spices.
• Authentic Southern Taste: Inspired by classic Louisiana cooking traditions that turn simple ingredients into magic.
• Perfect Make-Ahead Meal: Tastes even better the next day after the flavors meld together.
• Nourishing and Wholesome: Packed with protein, fiber, and veggies for a balanced meal.
• Versatile: Great for weeknight dinners, meal prep, or big family gatherings.

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Louisiana Red Beans and Rice

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• Author: Emma
• Total Time: 10 hours 30 minutes (includes soaking)
• Yield: 10 servings 1x

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Description

This Louisiana Red Beans and Rice recipe is a hearty, authentic Southern dish made with tender beans, smoky Andouille sausage, and Cajun spices. Served over rice, it’s the ultimate comfort food packed with flavor and tradition.

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Ingredients

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• 1 pound dry red beans
• 2 tablespoons olive oil
• 12 to 14 ounces Andouille sausage, sliced into 1/4-inch rounds
• 1/2 tablespoon butter
• 1 large yellow onion, diced
• 2 celery ribs, diced
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 6 garlic cloves, minced
• 1 teaspoon salt, or to taste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/8 teaspoon ground cayenne pepper, or to taste
• Freshly ground black pepper, to taste
• 6 to 7 cups low-sodium vegetable broth (or chicken broth)
• 2 bay leaves
• 1/2 cup chopped fresh parsley, plus more for garnish
• 1/4 cup chopped fresh green onions, plus more for garnish
• 1 1/2 cups long-grain brown or white rice, cooked according to package directions

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Instructions

1. Place dry beans in a large bowl or pot and cover with water. Soak for 8 hours or overnight.

2. Heat olive oil in a Dutch oven over medium heat. Add sliced sausage and cook until browned. Remove and set aside.

3. Add butter to the pot, then sauté onions for 3 minutes. Add celery and bell peppers, cooking for another 4 minutes. Stir in garlic for 15 seconds.

4. Add salt, oregano, thyme, paprika, cayenne, and black pepper. Stir for 1 minute.

5. Pour in broth and scrape up any browned bits. Add drained beans and the cooked sausage.

6. Add bay leaves, bring to a boil, then reduce heat to low. Cover and simmer for 1 1/2 to 2 hours, until beans are tender.

7. Remove bay leaves. Mash 1 cup of beans and return to the pot to thicken.

8. If too thick, add up to 1 cup of water or broth. Stir in parsley and green onions, cooking 5 more minutes.

9. Serve hot over cooked rice and garnish with extra parsley or green onions.

Notes

Check dry beans for debris before soaking.

For extra richness, add a splash of vinegar or lemon juice before serving.

Substitute smoked turkey or chicken sausage for a lighter option.

Store leftovers separately from rice in airtight containers for up to one week.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Dinner, One-Pot Meals
• Method: Simmering
• Cuisine: Southern, Cajun

Nutrition

• Serving Size: 2 cups
• Calories: 424
• Sugar: 4g
• Sodium: 1123mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 9g
• Protein: 20g
• Cholesterol: 30mg

Ingredients You’ll Need

• 1 pound dry red beans
• 2 tablespoons olive oil
• 12 to 14 ounces Andouille sausage, sliced into ¼-inch rounds
• ½ tablespoon butter
• 1 large yellow onion, diced
• 2 celery ribs, diced
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 6 garlic cloves, minced
• 1 teaspoon salt, or to taste
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• ⅛ teaspoon ground cayenne pepper, or to taste
• Freshly ground black pepper, to taste
• 6 to 7 cups low-sodium vegetable broth (or chicken broth)
• 2 bay leaves
• ½ cup chopped fresh parsley, plus more for garnish
• ¼ cup chopped fresh green onions, plus more for garnish
• 1½ cups cooked long-grain brown or white rice

Ingredient Insights and Flavor Boosters

Step-by-Step Cooking Instructions

1. Soak the Beans: Place the dry beans in a large bowl or pot. Cover them with water about 2 inches above the beans and soak overnight or at least 8 hours. This helps soften them and reduces cooking time.
2. Brown the Sausage: Heat olive oil in a Dutch oven or large pot over medium heat. Add sliced Andouille sausage and cook until browned on both sides. Remove from the pot and set aside.
3. Sauté the Vegetables: Add butter to the same pot, then stir in onions. Cook for 3 minutes until softened. Add celery and bell peppers, cooking for another 4 minutes. Add garlic and sauté for 15 seconds until fragrant.
4. Add Seasonings and Broth: Sprinkle in salt, oregano, thyme, paprika, cayenne, and black pepper. Stir for a minute, then pour in broth, scraping up any browned bits from the bottom for extra flavor.
5. Combine and Simmer: Drain and rinse the soaked beans, then add them to the pot along with the browned sausage and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours until the beans are tender.
6. Check for Doneness: Around the 1½-hour mark, test the beans by pressing one between your fingers. The skin should resist slightly, but the inside should be soft like a baked potato.
7. Mash for Creaminess: Remove about 1 cup of beans, mash them with a fork, then stir back into the pot to naturally thicken the stew.
8. Adjust and Finish: If the mixture is too thick, add up to 1 cup of water or broth. Stir in parsley and green onions, and simmer another 5 minutes. Taste and adjust seasoning.
9. Serve Over Rice: Spoon the beans over cooked rice and garnish with extra parsley or green onions. Serve hot and enjoy.

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Expert Cooking Tips for Success

• Clean Before You Cook: Always check dry beans for tiny stones or debris before soaking.
• Don’t Skip Soaking: This improves texture and reduces cook time.
• Adjust Heat: For more spice, increase cayenne or add a dash of hot sauce at the end.
• Texture Trick: Mashing a few beans thickens the sauce naturally without cornstarch.

Flavor Variations to Try

• Smoky Turkey Version: Replace sausage with smoked turkey for a leaner take.
• Vegetarian Twist: Skip the sausage and use extra bell peppers, mushrooms, and smoked paprika.
• Creole-Inspired: Add diced tomatoes and a splash of vinegar for extra tang.
• Slow Cooker Version: Combine all ingredients (except rice and garnish) in a crockpot and cook on LOW for 7–8 hours.

Perfect Pairings for Your Meal

Pair your Louisiana Red Beans and Rice with warm cornbread, skillet biscuits, or a side of collard greens. For drinks, serve sweet iced tea, lemonade, or a citrusy mocktail to balance the spice.

Make Ahead and Storage Tips

Store the red bean mixture separately from the rice to keep it fresh. Place leftovers in airtight containers and refrigerate for up to one week. To reheat, warm gently on the stovetop or in the microwave with a splash of broth to loosen. The flavor deepens even more after a day in the fridge.

If you love wholesome bean dishes, try my High Protein Romesco Butter Beans Recipe. It’s packed with plant-based protein and coated in a smoky, tangy Romesco sauce that’s perfect for quick, healthy meals.

Kitchen Wisdom for Perfect Beans

• Low and Slow Wins: Gentle simmering creates the best creamy texture.
• Add Acid at the End: A splash of lemon juice or vinegar brightens the flavor.
• Don’t Over-Salt Early: Wait until beans are soft before adjusting seasoning.
• Double Batch Magic: Freeze half for quick weeknight dinners later.

Frequently Asked Questions

1. Can I use canned beans? Yes, use two 15-ounce cans. Skip soaking and reduce simmer time to about 30 minutes.
2. What kind of sausage is best? Andouille is traditional, but smoked turkey or spicy chicken sausage also works.
3. Can I make this vegan? Absolutely, use vegetable broth and omit the sausage for a delicious plant-based version.
4. Can I cook the rice in the same pot? It’s best cooked separately so it doesn’t absorb too much broth.
5. How long can leftovers last? Store up to one week in the refrigerator or freeze for 2 months.
6. Why mash some of the beans? It thickens the sauce naturally for that classic creamy texture.
7. What’s the best garnish? Fresh parsley and green onions add brightness and color.

Nutrition Facts

Nutrition facts are estimates and may vary based on your ingredients. Consult a nutritionist for specific dietary guidance.

Author’s Story

This recipe reminds me of visiting Louisiana’s bustling markets, where spicy aromas filled the air and every pot told a story. My mama always said good food doesn’t need to be fancy — just made with heart and patience. These red beans simmer slowly until creamy and rich, carrying warmth and tradition in every spoonful.

From My Kitchen to Yours

I hope this Louisiana Red Beans and Rice Recipe becomes a staple in your kitchen. It’s hearty, flavorful, and full of Southern soul. Serve it with love, and let the flavors bring everyone together around the table.