Name: Louisiana Red Beans and Rice
Prep time: 20 min
Cook time: 2 h
Total time: 10 h 30 min
Cuisine: Southern
Ingredients: 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

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.

Ingredients

Scale

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