Prepare to indulge in the deep, soulful flavors of the South with this classic Louisiana Red Beans and Rice recipe. Inspired by Creole cuisine, this beloved dish features tender red beans, smoky sausage, and a medley of aromatic spices, delivering a warm, hearty meal with every bite. In this article, we’ll walk you through each step of creating this iconic dish, guaranteed to bring the authentic taste of Louisiana right to your table.
Ingredients
Meat
- • 1 cut into 4-inch slices 12 to 14 ounces andouille sausage
Produce
- • 2 Bay leaves
- • 1 lb Beans, dry red
- • 2 Celery, ribs
- • 6 cloves Garlic
- • 1 Green bell pepper, small
- • 1/4 cup Green onions, fresh
- • 1 tsp Oregano, dried
- • 1/2 cup Parsley, fresh
- • 1 Red bell pepper, small
- • 1/2 tsp Thyme, dried
- • 1 Yellow onion, large
Canned Goods
- • 6 cups Vegetable broth, low sodium
Pasta & Grains
- • 1 1/2 cups Brown rice or white rice, long grain
Baking & Spices
- • 1 Black pepper, freshly ground
- • 1/8 tsp Cayenne red pepper, ground
- • 1/2 tsp Paprika
- • 1 tsp Salt
Oils & Vinegars
- • 2 tbsp Olive oil
Dairy
- • 1/2 tbsp Butter
How To Make Red Beans And Rice
To make the best red bean and rice recipe, you’ll need to start in the morning or even the night before to soak the beans. From there, it’s a straightforward process of sautéing veggies and sausage, adding broth and beans, and simmering until done. You should also cook the rice separately and according to the package directions.
- Soak the beans: Put the dried red beans in a large soup pot and cover with two inches of water. Soak for eight hours or overnight.
- Brown the sausage: Heat cooking oil in a large Dutch oven set over medium heat. Add the sausages and cook until browned on both sides. Remove the sausage and set aside.
- Sauté the veggies: Melt the butter in the same large pot, stir in the onions, and cook over medium heat until soft. Add the celery and bell peppers; cook for 4 minutes. Stir in the garlic.
- Add seasonings & broth: Season with salt, oregano, thyme, paprika, cayenne, and black pepper. Pour in the vegetable broth and stir, scraping up all the browned bits from the bottom of the pot.
- Add beans, sausage & Bay leaves: Drain and rinse the soaked beans, and then add them to the pot, along with the andouille sausage and the bay leaves. Bring to a boil, then reduce the heat to low; cover and keep the beans simmering for 1 ½ to 2 hours or until the beans are soft and tender.
- Continue cooking: Discard the bay leaves. Transfer a cup of the beans to a bowl; using a fork, mash the beans well. Return them to the pot and stir to incorporate. If the dish is too thick, add up to one cup of water. Taste for seasonings and adjust accordingly. Stir in the parsley and green onions, and cook for 5 more minutes.
- Enjoy! Serve your veggies, smoked sausage, and red beans over hot cooked rice.
Recipe Tips
- Pick Over the Beans: Dried beans are like any other raw vegetable product; they need to be cleaned properly before using. With beans, it is possible that small pebbles or bits of dirt got into the beans during the harvesting and packaging processes. So run your hands through the dry beans, turning them over to see if you find any bits of rock or dirt. Then rinse them in clean water before soaking the beans.
- Add Vinegar or Lemon: When making any soupy dish and any bean dish, I will taste the mixture before serving, and if I feel like it’s a little flat, even with the appropriate seasonings, I add a spoon or two of vinegar or lemon juice. It is a great way to boost the flavor without adding more salt or too much spice. Try it!
- Change Up the Protein: It’s not necessary to have Andouille sausage on hand to make this dish. Like many beans and rice dishes, it’s a basic way of preparing basic ingredients, and traditionally cooks would use all kinds of leftover pork meats, such as ham, smoked ham hock, and homemade pork sausages. Smoked turkey, too! Use what you like and what you have.
