The first spoonful of these Louisiana Red Beans and Rice brought an unexpected silence to our busy kitchen table last Tuesday no small feat in a house where dinner usually means overlapping conversations and someone always asking for more bread. It was Claire’s birthday, and instead of cake, she wanted “something warm and spicy that makes your nose run just a little.”
Her exact words. We had relatives visiting from Atlanta, the kind who judge food with raised eyebrows, and I needed something that could simmer away while I entertained, yet taste like I’d been standing over the stove all day. This dish delivered.
Earlier that morning, my neighbor Mrs. Deirdre had dropped off a bag of dried red beans from her garden stash, along with a side comment, “They cook better when the weather shifts.” And sure enough, it had just started to drizzle outside.
Something about rainy Southern afternoons makes long-cooked meals taste richer. I remembered seeing an old clipped recipe tucked inside one of my grandmother’s cookbooks nothing fancy, just notes scrawled in pencil with “must brown sausage!” underlined twice. That scrap of wisdom turned out to be the flavor key.
The whole house smelled like caramelized onion, garlic, and smoke by the time everyone sat down. My youngest, who claims not to like “bean things,” scooped seconds. We served it with white rice, hot sauce on the side, and thick slices of cornbread to mop up the juices. I’ve since tucked a container of leftovers into the freezer though I doubt they’ll last the week.
Short Description
A cozy and flavorful Creole classic, Louisiana Red Beans and Rice blends tender red beans, smoked andouille sausage, and aromatic vegetables into a soul-warming dish perfect for weeknight dinners or Sunday gatherings.
Key Ingredients
- 1 pound dry red beans
- 2 tablespoons olive oil
- 12–14 ounces andouille sausage, sliced ¼-inch thick
- ½ tablespoon butter
- 1 large yellow onion, diced
- 2 celery ribs, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 6 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ⅛ teaspoon ground cayenne pepper
- Freshly ground black pepper, to taste
- 6 to 7 cups low sodium vegetable broth
- 2 bay leaves
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh green onions
- 1½ cups long grain brown or white rice, cooked
Tools Needed
- Large soup pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Measuring spoons and cups
- Ladle
- Fine mesh strainer
- Small bowl for mashing beans
Cooking Instructions
Step 1: Soak the Beans
Place dry red beans in a large pot or bowl, cover with water (about 2 inches above the beans), and soak overnight or for 8 hours.
Step 2: Brown the Sausage
Heat olive oil in a large Dutch oven over medium heat. Add sliced andouille sausage and cook until browned on both sides, about 6–8 minutes. Remove sausage and set aside.
Step 3: Sauté the Vegetables
Add butter to the pot. Stir in onions and sauté for 3 minutes. Add celery and both bell peppers, and cook another 4 minutes until softened. Stir in garlic and cook 15 seconds more.
Step 4: Add Seasonings and Broth
Stir in salt, oregano, thyme, paprika, cayenne, and black pepper. Cook for 1 minute. Pour in broth and scrape up the brown bits from the bottom of the pot.
Step 5: Combine Beans and Sausage
Drain and rinse soaked beans. Add them to the pot with the browned sausage. Toss in bay leaves and bring the mixture to a boil.
Step 6: Simmer Until Tender
Reduce heat to low, cover, and simmer for 1½ to 2 hours. Begin checking after 90 minutes. Beans should mash easily between fingers with a soft center.
Step 7: Mash for Texture
Remove bay leaves. Scoop out 1 cup of beans, mash with a fork, and return to the pot to thicken the broth.
Step 8: Finish and Serve
Adjust consistency with extra broth or water if too thick. Stir in parsley and green onions. Simmer 5 more minutes. Serve warm over rice with garnish.
Why You’ll Love This Recipe
Deep, smoky Creole flavor
Perfectly creamy beans without added cream
Balanced spice with flexible heat levels
One-pot simplicity for easy cleanup
Hearty and satisfying as a main dish
Naturally gluten-free
High in fiber and protein
Great for meal prep and leftovers
Mistakes to Avoid & Solutions
Skipping the soak
Unsoaked beans take much longer to cook and may remain tough.
Solution: Always soak overnight or quick-soak using a boil-and-rest method.
Undercooking the beans
Beans that aren’t fully cooked will be chalky inside.
Solution: Check tenderness at 1½ hours. Mash one—its center should resemble a baked potato.
Overcrowding the pot with sausage early
Cooking sausage with too many other ingredients can make it rubbery.
Solution: Brown sausage first, remove it, and add back later to retain texture.
Not deglazing the pot
Skipping this loses deep flavor.
Solution: Use broth to scrape up all browned bits after sautéing the vegetables.
Too much cayenne
Over-spicing can overpower the dish.
Solution: Start small and adjust heat at the end to your preference.
Serving and Pairing Suggestions
Serve over white or brown rice
Add hot sauce or vinegar on the side
Pair with skillet cornbread or crusty bread
Garnish with extra parsley and green onions
Complement with a simple side salad
Serve buffet-style for gatherings
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days
Freeze in portions for up to 3 months
Reheat on the stovetop over low heat with a splash of broth
Microwave in 1-minute bursts, stirring between each
Add fresh herbs after reheating for brightness
FAQs
1. Can I use canned beans instead of dried?
Yes, but reduce the cooking time significantly and add them only during the last 30 minutes.
2. Is there a vegetarian option?
Replace andouille with smoked tempeh or mushrooms and use vegetable broth.
3. Can I use a pressure cooker?
Absolutely. Pressure cook soaked beans and sausage mixture for 30 minutes on high, then release naturally.
4. What’s the best rice to use?
Long grain white rice is classic, but brown rice adds a nutty texture and is more fiber-rich.
5. How spicy is this dish?
It’s mildly spicy. Adjust cayenne and sausage type based on your preference.
Tips & Tricks
Slice sausage evenly so it cooks uniformly
Add a splash of apple cider vinegar at the end to brighten flavors
For thicker texture, mash more beans
Stir occasionally during simmering to prevent sticking
Let the dish rest 10 minutes before serving to deepen the flavors
Recipe Variations
Smoky Veggie Version
Swap sausage for 1½ cups smoked mushrooms or roasted eggplant. Use vegetable broth and increase paprika to 1 teaspoon.
Cajun Shrimp Twist
Add ½ pound peeled shrimp in the last 10 minutes of simmering. Let them poach gently in the hot beans.
Tomato-Infused Beans
Add ½ cup crushed tomatoes when pouring in broth. Simmer as usual. This adds a subtle acidity.
Herbed Basmati Rice Base
Replace plain rice with basmati cooked with bay leaf and thyme for extra aroma.
Spicy Chicken Swap
Use diced smoked chicken instead of sausage. Add extra cayenne for heat and cook just until heated through.
Final Thoughts
It’s hard to beat a big pot of Louisiana Red Beans and Rice when the air outside is damp and the people you love are gathered close. This is the kind of meal that welcomes pauses in conversation, where silence means approval. The slow simmer, the way the beans soften and surrender their starch to the broth, the bold kick of sausage it’s all part of the comfort it brings.
There’s something beautiful about cooking a dish with history in every bite. And with this one, each step felt like a nod to the past and a warm hug to the present. I’ll be making it again for Sunday supper, and probably a few Mondays after that.
Best Louisiana Red Beans And Rice
Ingredients
- 1 pound dry red beans
- 2 tablespoons olive oil
- 12 –14 ounces andouille sausage sliced ¼-inch thick
- ½ tablespoon butter
- 1 large yellow onion diced
- 2 celery ribs diced
- 1 small red bell pepper diced
- 1 small green bell pepper diced
- 6 garlic cloves minced
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ⅛ teaspoon ground cayenne pepper
- Freshly ground black pepper to taste
- 6 to 7 cups low sodium vegetable broth
- 2 bay leaves
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh green onions
- 1½ cups long grain brown or white rice cooked
Instructions
- Soak red beans in a large pot or bowl with water covering them by 2 inches; let sit for 8 hours or overnight.
- Brown sausage slices in olive oil over medium heat until both sides are golden; remove and set aside.
- Melt butter in the same pot, sauté onions 3 minutes, then add celery and bell peppers; cook 4 minutes. Stir in garlic for 15 seconds.
- Add salt, oregano, thyme, paprika, cayenne, and black pepper; cook 1 minute. Pour in broth and scrape up browned bits.
- Drain soaked beans, add them with the browned sausage and bay leaves; bring to a boil.
- Lower heat, cover, and simmer 1½ to 2 hours until beans are soft and mashable.
- Remove bay leaves. Mash 1 cup of beans and stir back in to thicken the pot.
- If too thick, add broth or water. Stir in parsley and green onions. Simmer 5 more minutes and serve over rice.
