Name: Louisiana Red Beans and Rice
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Southern
Ingredients: 1 lb dry red beans (kidney or small red beans), soaked overnight or quick-soaked; 1 tbsp oil; 1 onion, chopped; 2 celery stalks, chopped; 1 green bell pepper, chopped; 3 cloves garlic, minced; 1 tbsp Cajun or Creole seasoning; 2 bay leaves; 1 tsp dried thyme or oregano; Salt and pepper to taste; 6 cups chicken broth or water (more as needed); Optional: 12 oz andouille or smoked sausage, sliced; 2 cups long-grain white rice; Optional garnishes: chopped green onions, parsley, hot sauce

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I developed this Louisiana Red Beans and Rice recipe to bring hearty, soulful Southern flavor to the table. Creamy red beans simmered with aromatic vegetables and spices served over fluffy rice make a comforting one‑pot meal that’s perfect for gatherings or cozy weeknight dinners.

Why You’ll Love This Recipe

I adore how the velvety beans soak up smoky flavors and spices while remaining tender and satisfying. Combined with perfectly cooked rice and optional sausage or toppings, it feels like a soulful, home-cooked feast—easy to prepare yet full of personality and warmth.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dry red beans (such as kidney or small red beans, soaked overnight or quick‑soaked)
Onion, chopped
Celery stalks, chopped
Green bell pepper, chopped
Garlic, minced
Cajun or Creole seasoning
Bay leaves
Thyme or oregano
Salt and pepper
Optional: Andouille sausage or smoked sausage (omit or substitute as desired)
Chicken broth or water
Long-grain white rice

Directions

I soak the red beans overnight (or use a quick soak method) to soften them.
I sauté onion, celery, bell pepper, and garlic in oil until softened and fragrant.
I add drained beans to the pot along with Cajun or Creole seasoning, bay leaves, thyme (or oregano), broth (or water), salt, and pepper.
I bring the mixture to a simmer, then cook gently—covered or partially covered—until beans are tender and creamy (usually 1½–2 hours), stirring occasionally and adding more broth if needed.
If using sausage, I stir in sliced sausage toward the end of cooking to heat through and infuse smoky flavor.
Once beans are creamy and seasoned, I mash or smash a portion against the pot’s side to thicken the texture.
I cook the rice separately until fluffy.
I serve the beans over rice, garnish with chopped green onions or parsley, and add a dash of hot sauce if desired.

Servings And Timing

This recipe serves 6 to 8 people as a main course, or more as a side dish.

Prep time (including soaking): 10 minutes active; soaking overnight
Simmer time: 1½–2 hours (or pressure‑cooker time ~25–30 minutes)
Rice cooking time: about 20 minutes
Total time without soak: about 2 to 2½ hours; with pressure cooker or soaking shortcuts, total closer to 1 hour

Variations

I often use smoked sausage or andouille for smoky depth, or omit meat for a vegetarian version.
I add a ham hock or smoked turkey leg instead of sausage when available.
I stir in chopped kale, spinach, or collards toward the end for added green goodness.
I make it spicier by increasing Creole seasoning, cayenne, or hot sauce.
I cook in a slow cooker: sauté vegetables first, then transfer beans and seasoning to crockpot and cook on low for 6–8 hours.

Storage/Reheating

I store leftover beans and rice separately in airtight containers in the fridge for up to 3–4 days. Reheat gently on the stovetop with a splash of water or broth to revive creaminess—and fluff rice before serving. Beans often taste even better the next day, as flavors deepen.

Louisiana Red Beans and Rice

FAQs

What Type Of Beans Should I Use?

I prefer red beans—small red or kidney varieties—because they become tender and creamy when simmered, thickening the dish without getting mushy.

Do I Need To Soak The Beans?

Soaking helps reduce cooking time and improves digestibility, but I sometimes skip it if I’m using a pressure cooker or have time to simmer them longer.

Can I Make This Vegetarian?

Absolutely. I simply omit sausage or smoked meat and use vegetable broth, relying on Creole seasoning and herbs for flavor.

How Can I Thicken The Beans?

I mash or simmer a portion of the beans and their cooking liquid to naturally thicken the stew. You can also blend a bit in a blender, but I prefer mashing for texture.

Can I Freeze Leftovers?

Yes—I freeze leftover beans (without rice) in portion-sized containers for up to 3 months. I thaw and reheat on the stovetop, then serve fresh rice or reheat rice separately.

Conclusion

I love making Louisiana Red Beans and Rice when I want a bowl of rich, comforting flavor that’s down-to-earth yet satisfying. Between creamy beans soaked with aromatic spices, hearty rice, and optional smoked add-ins, it’s a dish that feels like a hug in a bowl. Even better, the flavors develop beautifully over time, making it a winner as leftovers or slow-cooker prep ahead.