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Authentic Louisiana Red Beans and Rice

A close-up of a bowl filled with white rice topped generously with savory red beans and rice and sliced sausage, garnished with fresh green onions.
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Make this classic, hearty Louisiana Red Beans and Rice. This recipe delivers the deep, savory flavor of Cajun cooking using the Holy Trinity and smoked sausage, perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 1 pound dried red kidney beans, rinsed and picked over
  • 6 cups water or low-sodium chicken broth
  • 1 pound smoked Andouille sausage, sliced into rounds
  • 1 large white onion, diced (part of the Holy Trinity)
  • 1 green bell pepper, diced (part of the Holy Trinity)
  • 2 celery stalks, diced (part of the Holy Trinity)
  • 4 cloves garlic, minced
  • 1 tablespoon Creole or Cajun seasoning (high-CPC phrase)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Cooked white rice, for serving
  • Green onions, chopped, for garnish

Instructions

  1. Place the rinsed red beans in a large pot or Dutch oven and cover with 6 cups of water or broth. Bring to a boil, then reduce heat, cover, and simmer for 1 hour, or until beans begin to soften. Drain off any excess liquid, reserving about 1 cup.
  2. In a separate large skillet, brown the sliced Andouille sausage over medium heat until lightly browned. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
  3. Add the diced onion, bell pepper, and celery (the Holy Trinity) to the skillet with the sausage fat. Cook over medium heat until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic to the vegetables and cook for 1 minute until fragrant.
  5. Add the cooked vegetables, garlic, Creole seasoning, thyme, bay leaf, salt, black pepper, and cayenne pepper (if using) to the pot with the partially cooked beans. Add the reserved bean liquid and enough fresh water or broth to cover the beans by about 2 inches.
  6. Bring the mixture back to a simmer. Add the browned sausage back into the pot.
  7. Reduce the heat to low, cover partially, and continue to simmer for another 1 to 1.5 hours, stirring occasionally, until the beans are very tender and the liquid has thickened into a creamy sauce. If the mixture becomes too thick, add a little water.
  8. Remove the bay leaf before serving. Taste and adjust salt and seasoning as needed.
  9. Serve the red beans hot over mounds of fluffy white rice. Garnish generously with chopped green onions.

Notes

  • For a richer, thicker sauce, mash about 1 cup of the cooked beans against the side of the pot with a spoon, then stir them back into the mixture.
  • If you prefer a less spicy dish, omit the cayenne pepper and use a mild Cajun seasoning blend.
  • This dish tastes even better the next day after the flavors have fully developed.

Nutrition

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

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