Description
Authentic Louisiana Red Beans and Rice is a classic Creole comfort dish featuring creamy slow-simmered red kidney beans cooked with aromatic vegetables and spices, combined with smoky Andouille sausage, and served over fluffy white rice. This hearty and deeply flavorful meal embodies the rich culinary traditions of Louisiana.
Ingredients
Beans and Sausage
- 1 pound dried red kidney beans, soaked overnight
- 12 ounces Andouille sausage, sliced
Vegetables and Aromatics
- 1 large onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
Spices and Liquids
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/4 to 1/2 teaspoon cayenne pepper (adjust to taste)
- 6 cups chicken stock or water
- Salt and freshly ground black pepper, to taste
To Serve
- Cooked white rice, for serving
Instructions
- Drain Beans: Drain the soaked red kidney beans thoroughly and set aside to prepare for cooking.
- Brown Sausage: In a large heavy-bottom pot, lightly brown the sliced Andouille sausage over medium heat until they develop a nice color and release flavorful oils, about 5-7 minutes.
- Sauté Vegetables: Add the diced onion, celery, and green bell pepper to the pot with the sausage. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 6-8 minutes.
- Add Garlic and Spices: Stir in the minced garlic, smoked paprika, dried thyme, and cayenne pepper. Cook for an additional 1-2 minutes to bloom the spices and enhance aroma.
- Add Beans, Bay Leaves, and Stock: Pour in the drained beans along with the bay leaves and chicken stock (or water). Stir to combine all ingredients evenly.
- Simmer Beans: Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially and simmer the beans gently for 2 to 2½ hours, stirring occasionally to prevent sticking and to check tenderness.
- Thicken Beans: Once the beans are tender and creamy, mash a portion of them against the side of the pot using a spoon to thicken the sauce if desired.
- Season Final Dish: Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Serve: Spoon the red beans over prepared fluffy white rice and serve immediately for a comforting, authentic Louisiana meal.
Notes
- Traditionally served on Mondays in Louisiana as a hearty, filling meal after Sunday church services.
- Can be made vegetarian or vegan by omitting the Andouille sausage and using vegetable broth instead of chicken stock.
- For richer flavor, let the beans sit and marinate overnight after cooking, then reheat gently before serving.
- Adjust cayenne pepper according to your preferred spice level.
- Leftovers reheat well and flavors deepen after a day.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Louisiana Creole
