Authentic Louisiana Red Beans and Rice Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- SEASON: Stir in the remaining green onions and parsley. Taste and adjust seasoning with Cajun seasoning, salt, and pepper as needed.
- 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
