Louisiana Red Beans and Rice Recipe for Sunday Dinner

Discover the heart of southern comfort with a mouthwatering louisiana red beans and rice that promises pure culinary magic.

Generations of home cooks have perfected this soulful dish through decades of love and tradition.

Robust kidney beans simmer slowly, absorbing rich spices and creating layers of deep, complex flavor.

Humble ingredients come together in a dance of comfort and satisfaction that speaks directly to your appetite.

Authentic seasonings blend perfectly, bringing a taste of new orleans right to your kitchen.

Every bite tells a story of cultural heritage and home-cooked warmth.

You’ll want to savor this recipe slowly, letting each spoonful transport you to the vibrant streets of louisiana.

How to Cook Louisiana Red Beans and Rice

Step 1: Prepare Sausage

Heat oil in a large pot. Slice and brown sausage until edges turn crispy. Remove from pot and set aside.

Step 2: Sauté Aromatic Vegetables

• Onions
• Bell peppers
• Celery
• Garlic

Cook vegetables until they become soft and fragrant.

Step 3: Combine Ingredients

• Soaked beans
• Smoked paprika
• Thyme
• Oregano
• Bay leaf
• Cayenne
• Salt
• Black pepper
• Chicken broth

Step 4: Simmer Beans

Bring mixture to a boil. Reduce heat and let simmer uncovered for 1.5 to 2 hours. Stir occasionally. Add water if mixture becomes too dry.

Step 5: Cook Rice

In a separate pot, combine water and butter. Bring to boil. Add rice and salt. Cover and simmer on low heat until water is absorbed.

Step 6: Create Creamy Texture

Mash some beans against pot’s side to create a rich, creamy consistency.

Step 7: Season and Serve

Taste and adjust seasonings. Serve hot over rice. Garnish with fresh parsley or green onions.

Expert Cooking Tips for Louisiana Red Beans and Rice

• Soak Beans Properly: Use cold water and plenty of space when soaking dried beans overnight to ensure even softening and prevent uneven cooking.
• Enhance Flavor Layers: Brown sausage first to develop deep, rich flavors before adding vegetables, creating a robust base for the dish.
• Customize Spice Levels: Adjust cayenne pepper and hot sauce to match personal heat preference, making the dish mild or fiery according to taste.
• Create Creamy Texture: Gently mash some beans against the pot's side during final simmering to naturally thicken the sauce and add luxurious creaminess.
• Substitute Protein Easily: Replace smoked sausage with andouille, chorizo, or plant-based sausage for variety and dietary adaptations without losing authentic Louisiana taste.

Keeping Louisiana Red Beans and Rice Fresh for Later

• Store leftovers in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.
• Transfer cooled beans and rice to freezer-safe containers, where they'll maintain quality for up to 3 months. Separate rice and beans to prevent soggy texture.
• Warm beans in a saucepan over medium-low heat, adding a splash of chicken broth to restore moisture and prevent drying. Stir occasionally to distribute heat evenly.
• Place beans and rice in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between each interval to ensure consistent temperature.

Tasty Pairings for Louisiana Red Beans and Rice

• A cold, light lager cuts through the rich, spicy flavors of red beans and rice, refreshing your palate with each sip.
• A medium-bodied Zinfandel with its peppery notes and slight fruitiness matches the dish's bold Creole spices and smoky sausage perfectly.
• A malty amber ale provides a smooth, caramel-like backdrop that balances the beans' earthiness and complements the sausage's robust character.
• A well-crafted Bloody Mary with Creole seasoning echoes the dish's Louisiana roots, adding an extra layer of zesty complexity to the meal.

Ways to Switch Up Your Louisiana Red Beans and Rice

Vegetarian Bean Delight: Replace sausage with plant-based chorizo or smoked tofu, adding extra spices for depth of flavor. Use vegetable broth instead of chicken broth for a complete vegetarian version.

Gluten-Free Comfort Bowl: Select gluten-free andouille sausage and verify all spices are certified gluten-free. Ensure chicken broth is gluten-free and use long-grain rice without additives.

Slow Cooker Magic: Transfer all ingredients except rice to a slow cooker after initial sauteing. Cook on low for 6-8 hours, allowing beans to become incredibly tender and develop rich flavors. Prepare rice separately just before serving.

Low-Sodium Wellness Option: Use sodium-free chicken broth, reduce added salt, and incorporate more herbs like fresh thyme and rosemary. Choose low-sodium sausage or turkey sausage to decrease overall sodium content while maintaining robust flavor profile.

Louisiana Red Beans and Rice FAQs You’ll Want to Know

• What are red beans in Louisiana cuisine?

Red beans are a staple in Louisiana cooking, traditionally made on Mondays using leftover ham bones from Sunday’s dinner. They’re a classic Creole dish deeply rooted in New Orleans culinary culture.

• Can I use canned beans instead of dried beans?

Yes, you can use canned red beans. If using canned beans, reduce cooking time to 30-45 minutes and skip the overnight soaking process. Drain and rinse canned beans before adding to the pot.

• What type of sausage works best for this recipe?

Andouille sausage is the traditional choice, providing a spicy and smoky flavor. If unavailable, you can substitute with smoked sausage or kielbasa for similar results.

• How spicy is this Louisiana Red Beans and Rice?

The recipe has a mild to moderate heat level from cayenne pepper. You can adjust the spiciness by reducing or increasing the amount of cayenne according to your preference.

What Makes Louisiana Red Beans and Rice a Southern Staple

• Hearty southern classic that warms your soul with every spoonful.
• Relaxed cooking process allows plenty of time to enjoy preparing a delicious meal while multitasking at home.
• Affordable ingredients like beans, sausage, and basic vegetables create a filling meal that feeds multiple people without breaking the bank.
• Easy to adjust spice levels, customize with favorite sausage types, and perfect for introducing kids to robust flavor profiles.

What’s Inside This Louisiana Red Beans and Rice Recipe

• Red Beans: Classic Louisiana dish staple, provides hearty protein and creamy texture when cooked.
• Dried Beans: Best option for authentic flavor, requires overnight soaking.

• Smoked Sausage: Adds rich smoky flavor and traditional Louisiana protein.

• Onions, Bell Peppers, Celery: Holy Trinity of Cajun cooking, builds deep flavor base.
• Garlic: Provides aromatic and zesty undertone to the dish.

• Smoked Paprika, Thyme, Oregano: Adds complexity and depth to overall seasoning.
• Bay Leaf: Introduces subtle herbal background note.
• Cayenne Pepper: Provides signature Louisiana heat and spice.
• Salt, Black Pepper: Essential for balanced seasoning.

• Chicken Broth: Creates rich cooking liquid for beans.

• White Rice: Classic accompaniment, serves as main starch.
• Water or Broth: Liquid for cooking rice.

• Butter: Adds richness to rice.
• Fresh Parsley or Green Onions: Bright garnish for final presentation.

• Hot Sauce: Extra heat and flavor adjustment.

Louisiana Red Beans And Rice Recipe

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4.6 from 30 reviews

• Total Time: 2 hours 20 minutes
• Yield: 6 1x

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Description

Savory Louisiana Red Beans and Rice reveals Southern comfort with rich, hearty flavors that dance on palates. Creamy beans and spicy seasonings create a soulful dish perfect for slow-simmered weekend meals you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Meat and Protein:

• 1 lb (450 g) smoked sausage (like Andouille), sliced
• 1 lb (450 g) dried red beans, soaked overnight and drained (or use 3 cans, rinsed and drained)

Vegetables and Aromatics:

• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced

Spices, Seasonings, and Additional Ingredients:

• 2 tablespoons vegetable oil or bacon drippings
• 1 teaspoon smoked paprika
• 1 teaspoon thyme (dried or fresh)
• 1 teaspoon dried oregano
• 1 bay leaf
• ½ teaspoon cayenne pepper (adjust for spice)
• 1 teaspoon black pepper
• 1 teaspoon salt (more to taste)
• 6 cups (1.5 L) chicken broth or water
• 2 tablespoons hot sauce (optional, for extra heat)
• 2 tablespoons fresh parsley or green onions, for garnish
• 2 cups (400 g) long-grain white rice
• 4 cups (960 ml) water or chicken broth
• 1 tablespoon butter (optional for flavor)
• Pinch of salt

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Instructions

1. Prepare dried beans by soaking them overnight in abundant water, then thoroughly drain and rinse to remove excess starch.
2. Heat oil in a substantial pot, creating a perfect base for developing deep flavor profiles.
3. Sear sausage slices until golden brown and caramelized, extracting maximum flavor, then temporarily remove from the pot.
4. Introduce a classic Louisiana mirepoix of onions, bell peppers, celery, and minced garlic, sautéing until vegetables become translucent and fragrant.
5. Reintegrate browned sausage into the vegetable mixture, creating a robust flavor foundation.
6. Pour in soaked beans along with an aromatic blend of smoked paprika, thyme, oregano, bay leaf, cayenne, salt, and pepper, complemented by rich chicken broth.
7. Bring the mixture to a vigorous boil, then reduce heat to a gentle simmer, allowing ingredients to marry and develop complex flavors.
8. Maintain an uncovered simmer for approximately 90-120 minutes, periodically stirring and monitoring liquid levels, adding water if the mixture becomes too dry.
9. Simultaneously prepare rice by combining water, butter, and a delicate pinch of salt in a separate pot.
10. Add rice, cover, and cook on low heat until liquid is completely absorbed and grains are perfectly tender.
11. Gently crush a portion of beans against the pot’s side to create a luxuriously creamy texture.
12. Taste and refine seasoning, incorporating additional salt, pepper, or hot sauce to personal preference.
13. Plate the beans generously over fluffy rice, garnishing with freshly chopped parsley or vibrant green onions for a final touch of freshness.

Notes

• Choose dark red kidney beans for authentic flavor and creamy texture when cooked slow and low.
• Swap smoked sausage with turkey sausage for a leaner protein option without sacrificing smoky richness.
• Reduce sodium by using low-sodium chicken broth and controlling salt during seasoning process.
• Freeze leftovers in airtight containers for up to 3 months, which helps develop deeper flavors when reheated.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Louisiana Creole

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 1 g
• Sodium: 900 mg
• Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 10 g
• Protein: 20 g
• Cholesterol: 50 mg