Louisiana Red Beans and Rice is that classic Southern comfort food featuring tender red beans and spicy Andouille sausage cooked into a rich dish that’s heavy on aromatics and authentic flavor.

We also love to make other Southern favorites like seafood boil and candied yams, which bring their own unique and dang good flavors to the table.

 

This easy red beans and rice recipe is possibly one of my favorite bean dishes. Some bean recipes trend more on the lighter side of the spectrum, but this dish tastes like an absolute indulgence. It’s full of deep, rich, spicy Creole flavor, and my version here is straightforward and just simple to make.

As you may know, Red Beans and Rice stands as a testament to the culinary traditions of the South, with its roots deeply embedded in Louisiana’s rich history. Like a classic jambalaya, this dish is not just a meal, but it’s an experience that satisfies all your senses. The inclusion of the hearty red beans and zesty Andouille sausage, complemented by a blend of spices will transport you straight to New Orleans and the heart of Creole cuisine.

Every bite is a taste of Southern hospitality or a comforting hug of flavors that feels a little nostalgic and a bit traditional. Whether you’re seeking comfort or just something different to try, this version of red beans and rice is fantastic!

Why You’ll Love This Red Beans And Rice Recipe

Hearty and Filling: The combination of beans and rice makes for a substantial meal that will keep you full for hours.

Rich in Flavor: The mix of spicy Andouille sausage gives the dish a depth of flavor and texture that’s hard to resist.

Simple and Straightforward: No complicated steps or hard-to-find ingredients; it’s a recipe that even beginners can tackle without issues.

Authentic Taste: This recipe captures the classic Southern comfort and Creole essence, making red beans and rice a beloved dish.

Versatile: This red beans recipe works as a main dish or a side and pairs well with various foods, from cornbread to greens.

Budget-friendly: Made primarily with pantry staples, this dish offers a flavorful meal without breaking the bank.

Perfect for Leftovers: The flavors meld and deepen over time, so it tastes even better the next day!

Ingredients You’ll Need

To develop the flavors and complexity of this classic dish for Louisiana red beans and rice, the recipe calls for a colorful medley of veggies, sausages, herbs, and spices.

• Red Beans – You will need a pound of dry red beans.
• Olive Oil & Butter – For sautéing the veggies and sausage.
• Andouille Sausage – You’ll need 12 to 14 ounces of this pork sausage, cut into 1/4-inch slices.
• Onion – I like to use a yellow onion, but a white or a Vidalia would also be fine.
• Celery – You’ll need 2 celery ribs, diced.
• Bell Pepper – I generally dice up one small red bell pepper and one small green bell pepper.
• Garlic – Fresh garlic is best here, but if you need to, you can substitute about ⅛ of a teaspoon of garlic powder for each clove.
• Salt & Black Pepper – Simple seasoning to enhance all the flavors.
• Oregano, Thyme, Paprika & Cayenne – If you want a milder dish, feel free to reduce the cayenne or omit it altogether. Add more cayenne if you like a spicy dish.
• Broth – You’ll need 6 to 8 cups of vegetable broth or chicken broth. I use low-sodium broths. Homemade is also great!
• Bay Leaves – Two whole bay leaves add fragrance and pungency to the dish.
• Green Onions – Chopped, plus more for garnish.
• Parsley – Chopped parsley is the perfect garnish for red beans and rice.
• Rice – You’ll need your favorite cooked long grain rice for serving.

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.

1. 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.
2. 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.
3. Sauté the veggies: Melt the butter in the same pot, stir in the onions, and cook over medium heat for until soft. Add the celery and bell peppers; cook for 4 minutes. Stir in the garlic.
4. 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.
5. 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 simmer for 1 ½ to 2 hours or until the beans are soft and tender.
6. 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.
7. Enjoy! Serve your veggies, sausage and red beans over hot cooked rice.

Common Questions

Serving Suggestions

A classic comfort food meal like this one calls for some fool-proof side dishes to go with it. Some of my favorite things to serve with beans and rice are green beans and mushrooms in cream sauce. These sweet potato wedges are also great, and the taste is out of this world! A buttery corn on the cob would be a delicious and rustic addition. A cool, crisp coleslaw can add a refreshing contrast.

This easy raspberry jam puff pastry dessert pairs nicely with spicy dishes. You should also try this fresh berries cobbler or keep it southern with my fabulous peach cobbler!

Storing Leftovers

• Store the bean mixture separately from the rice. Place the beans in airtight containers, and cover them tightly with a lid; store in the refrigerator for up to one week or freeze for up to 3 months. Reheat from frozen. Leftover rice should be used within 24 hours. You can make fresh rice as needed to serve the leftover beans.
• To Reheat, place leftover beans and rice in a covered saucepan with a splash of water or broth and cook over medium heat until heated through. You can also microwave the dish for 1 minute at a time until heated through.

More Creole Inspired Dishes To Try

• Slow Cooker Cajun Jambalaya
• Jambalaya Stuffed Peppers
• Grilled Shrimp Boil
• Sheet Pan Shrimp Boil

ENJOY!