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Louisiana Red Beans and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 71 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 15 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Louisiana Creole

Description

A classic Louisiana Red Beans and Rice recipe featuring slow-simmered red beans with smoky sausage, aromatic vegetables, and Creole seasoning, served over fluffy white rice. This hearty and flavorful dish captures the essence of Southern comfort food and makes a perfect family meal.

Ingredients

Beans and Sausage

  • 1 lb dried red beans, soaked overnight and drained
  • 1 lb smoked sausage or andouille sausage, sliced

Vegetables and Seasonings

  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tablespoons Creole seasoning
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 bay leaves

Liquids

  • 6 cups chicken or vegetable broth

For Serving

  • Cooked white rice
  • Green onions, chopped (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Soak Beans: Soak the dried red beans overnight in water to soften them. Drain and set aside before cooking.
  2. Sauté Vegetables and Sausage: In a large pot over medium heat, sauté the diced onion, green bell pepper, and celery until softened, about 5-7 minutes. Add the minced garlic and sliced sausage, cooking until the sausage is nicely browned and aromatic.
  3. Add Seasonings and Beans: Stir in the Creole seasoning, cayenne pepper if using, bay leaves, and the soaked red beans. Pour in the chicken or vegetable broth, ensuring the beans are fully covered.
  4. Simmer: Bring the mixture to a boil, then reduce heat to low and cover partially. Let it simmer gently for about 2 hours, or until the beans are tender and creamy.
  5. Mash Beans: For a creamier texture, use a spoon or potato masher to mash some of the beans against the side of the pot, integrating the softened beans into the broth.
  6. Serve: Spoon the red beans over cooked white rice and garnish with chopped green onions and fresh parsley. Serve hot and enjoy this hearty Southern classic.

Notes

  • Soaking beans overnight reduces cooking time and improves digestibility.
  • You can substitute smoked sausage with andouille or kielbasa for different smoky flavors.
  • The cayenne pepper is optional and can be adjusted according to your preferred spice level.
  • If you prefer a vegetarian version, omit the sausage and use vegetable broth.
  • For a thicker consistency, continue simmering uncovered to reduce liquid.

Find it online: https://slsrecipes.com/louisiana-red-beans-and-rice-recipe/