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Authentic Louisiana Red Beans and Rice

Close-up of a bowl filled with white rice topped generously with rich, savory red beans and rice and slices of smoked sausage.
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Make this classic Creole dish at home. This recipe delivers the deep, smoky flavor of traditional Louisiana Red Beans and Rice, perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 pound dried red kidney beans, soaked overnight and drained
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 pound smoked Andouille sausage, sliced
  • 4 cups chicken broth
  • 2 cups water
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon black pepper
  • 1 teaspoon Creole seasoning (or Cajun seasoning)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 bay leaf
  • Cooked white rice, for serving
  • Green onions, chopped (for garnish)

Instructions

  1. Drain the soaked red beans thoroughly.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, bell pepper, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and sliced Andouille sausage to the pot. Cook for 3 minutes, stirring occasionally, until the sausage begins to brown slightly.
  4. Add the drained red beans, chicken broth, water, salt, black pepper, Creole seasoning, thyme, cayenne pepper (if using), and bay leaf to the pot.
  5. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot partially and let it simmer.
  6. Simmer for 1.5 to 2 hours, stirring every 20 minutes to prevent sticking. The beans are done when they are very tender and the liquid has thickened into a gravy-like consistency. If the mixture gets too thick, add a little water or broth.
  7. Remove the bay leaf before serving. Taste and adjust salt and seasoning as needed.
  8. Serve the red beans hot over fluffy white rice. Garnish with fresh chopped green onions.

Notes

  • For a quicker meal, use 2 cans (15 ounces each) of rinsed and drained red beans, adding them during the last 30 minutes of simmering.
  • To adapt for a Slow Cooker: Combine all ingredients (except the cooked rice) in the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Mash some beans against the side of the pot near the end to help thicken the sauce.
  • To adapt for an Instant Pot: Sauté the vegetables and sausage using the Sauté function. Add the beans, broth, water, and seasonings. Secure the lid and cook on High Pressure for 30 minutes, followed by a Natural Pressure Release for 15 minutes.
  • For a Copycat Popeye’s flavor, increase the amount of smoked meat flavor by adding a ham hock or a few slices of smoked ham to the pot while simmering.

Nutrition

Find it online: https://cookingbyfelix.com/red-beans-and-rice-louisiana-recipe/