Authentic Louisiana Red Beans and Rice Recipe

Introduction

Authentic Louisiana Red Beans and Rice is a comforting, hearty dish full of smoky, savory flavors. Slow-simmered beans with bacon, sausage, and classic Cajun seasonings make this a beloved staple in Southern cooking. Perfect for a satisfying weeknight dinner or a festive gathering.

Ingredients

• 1 pound dried red kidney beans
• ½ pound thick cut bacon, diced
• 1 pound andouille or smoked sausage, sliced
• 1 ½ cups diced onions (about 2 medium onions)
• 1 cup diced celery (2-3 stalks)
• 1 cup diced green bell pepper (1 large bell pepper)
• 4 cloves garlic, minced
• 10 cups chicken stock
• ¼-½ pound smoked ham, diced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon black pepper (or to taste)
• ½ cup thinly sliced green onion shoots (divided)
• ¼ cup finely chopped fresh parsley (divided)
• 3 bay leaves
• Cajun seasoning to taste
• Long grain white rice (for serving)

Instructions

1. Step 1: Sort through the dried beans and remove any stones. Place the beans in a large bowl and cover with cold water by a few inches. Soak overnight, then drain and rinse before cooking.
2. Step 2: Heat a large pot over medium heat. Cook the diced bacon until mostly crispy, about 10-15 minutes. Remove with a slotted spoon and drain on paper towels, reserving some bacon grease in the pot.
3. Step 3: Brown the sausage slices in the same pot until browned on both sides, about 5-10 minutes, working in batches if needed. Set aside with the bacon.
4. Step 4: Add onions, celery, and bell pepper to the pot. Sauté while stirring until onions are translucent and caramelizing, about 8-10 minutes, scraping up browned bits from the pot. Add garlic and cook another minute until fragrant.
5. Step 5: Return bacon and sausage to the pot. Add the soaked beans, chicken stock, diced ham, oregano, thyme, black pepper, half of the parsley, and half of the green onions. Stir in bay leaves. Bring to a boil, then reduce to a simmer.
6. Step 6: Simmer uncovered for about 2 hours, stirring occasionally, until the beans are tender and the liquid has thickened to your liking. Skim off any foam that rises.
7. Step 7: For thicker beans, mash some against the side of the pot with a wooden spoon. Remove bay leaves.
8. Step 8: Stir in the remaining parsley and green onions. Taste and adjust seasoning with Cajun seasoning or salt and pepper as needed.
9. Step 9: Serve the beans hot over cooked white rice. Garnish with extra green onions and parsley. Add hot sauce for heat and optionally a dash of red wine vinegar or pickled onions for acidity.

Tips & Variations

• For a quicker option, use canned beans but reduce cooking time and adjust liquid accordingly.
• Substitute smoked sausage with chorizo or kielbasa for a different smoky flavor.
• Let the dish simmer gently to develop deeper flavors without burning the beans.
• Adding a splash of vinegar or a squeeze of lemon juice just before serving brightens the dish.

Storage

Store leftover red beans and rice in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the texture. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I have to soak the beans overnight?

Soaking helps soften the beans and reduces cooking time, but if you’re short on time, you can cook unsoaked beans; just expect a longer simmering period.

Can I make this recipe vegetarian?

Yes, omit the bacon, sausage, and ham. Use vegetable stock and consider adding smoked paprika or liquid smoke to replicate the smoky flavor.

Authentic Louisiana Red Beans and Rice Recipe

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★★★★★

4.6 from 150 reviews

This Authentic Louisiana Red Beans and Rice recipe is a hearty and flavorful classic Creole dish featuring slow-simmered red kidney beans cooked with smoky bacon, andouille sausage, ham, and a fragrant blend of onions, celery, bell pepper, garlic, and traditional Cajun seasonings. Served over fluffy long grain white rice, it’s a comforting meal perfect for any occasion.

• Author: Leo
• Prep Time: 12 hours (includes overnight soaking)
• Cook Time: 2 hours 30 minutes
• Total Time: 14 hours 30 minutes
• Yield: 6–8 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Louisiana Creole

Ingredients

Scale 1x2x3x

Beans and Meat

• 1 pound dried red kidney beans
• ½ pound thick cut bacon, diced
• 1 pound andouille or smoked sausage, sliced
• ¼–½ pound smoked ham, diced

Vegetables and Aromatics

• 1 ½ cups diced onions (about 2 medium onions)
• 1 cup diced celery (2–3 stalks)
• 1 cup diced green bell pepper (1 large bell pepper)
• 4 cloves garlic, minced
• ½ cup thinly sliced green onion shoots (divided)
• ¼ cup finely chopped fresh parsley (divided)

Liquids and Seasonings

• 10 cups chicken stock
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon black pepper (or to taste)
• 3 bay leaves
• Cajun seasoning to taste
• Long grain white rice (for serving)

Instructions

1. SOAK: The night before cooking, sort through the dried beans to remove any stones. Place the beans in a large bowl and cover them with cold water by a few inches. Soak the beans overnight. Before use, drain and rinse thoroughly.
2. SEAR: Heat a large pot over medium heat. Add the diced bacon and cook until mostly crispy, about 10-15 minutes. Remove bacon with a slotted spoon and drain on paper towels. Retain some bacon grease in the pot. Add the sliced andouille sausage and sear until browned on both sides, approximately 5-10 minutes; you may need to do this in batches. Set sausage aside with the bacon.
3. SAUTÉ: In the same pot with reserved bacon grease, add diced onions, celery, and green bell pepper. Sauté while stirring until the onions are translucent and beginning to caramelize, about 8-10 minutes. Scrape up the browned bits on the bottom of the pot (fond) as you cook. Add minced garlic and cook for about 1 more minute, until fragrant.
4. SIMMER: Return the cooked bacon and sausage to the pot. Add soaked beans, chicken stock, diced smoked ham, dried oregano, dried thyme, black pepper, half of the chopped parsley, and half of the green onions. Stir to combine and add the bay leaves. Bring to a boil, then reduce heat to a simmer. Cook uncovered for about 2 hours, until the beans are tender and the liquid has thickened to your liking. Skim off any foam that forms on the surface and stir occasionally to prevent sticking.
5. SMASH: For a thicker consistency, mash some of the beans against the side of the pot using a wooden spoon to help thicken the mixture. Remove bay leaves.
6. SEASON: Stir in the remaining green onions and parsley. Taste and adjust seasoning with Cajun seasoning, salt, and pepper as needed.
7. SERVE: Serve the red beans hot over cooked long grain white rice. Garnish with additional green onions and parsley if desired. Add hot sauce for spice and a dash of red wine vinegar or pickled onions for a balanced acidic flavor.

Notes

• Soaking beans overnight helps reduce cooking time and ensures even cooking.
• Reserving bacon grease adds depth of flavor to the vegetables.
• The andouille sausage can be substituted with any smoked sausage if unavailable.
• Smashing some beans creates a creamier texture; adjust based on personal preference.
• Cajun seasoning can be added gradually to control the spiciness.
• This dish is traditionally served over fluffy white rice but can be paired with brown rice for a healthier option.
• Leftover red beans make excellent leftovers and taste even better the next day.

Keywords: red beans and rice, Louisiana recipe, Creole beans, Cajun beans, andouille sausage, comfort food, smoked sausage, southern cooking