Louisiana Red Beans & Rice is a true Southern staple, rich in flavor and history. This dish is traditionally made on Mondays, using slow-cooked red beans, smoky sausage, and aromatic spices, all simmered to perfection and served over fluffy white rice. It’s a budget-friendly meal that delivers bold flavors while being easy to make.
Originating from Creole cuisine, this meal has been passed down through generations, offering a comforting and satisfying dinner with simple ingredients. Whether you’re craving an authentic New Orleans classic or just need a hearty meal for the family, this recipe will not disappoint!
Why You Will Love Making This Recipe
- Easy to Make: Requires minimal prep time and slow cooks for rich flavor.
- Budget-Friendly: Uses simple, affordable pantry staples.
- Perfectly Seasoned: Infused with Creole spices for an authentic taste.
- Great for Meal Prep: Tastes even better the next day!
- Customizable: Adjust spice levels, add veggies, or make it vegetarian.
Ingredients:
- 1 lb dried red beans, rinsed and soaked overnight
- 1 tbsp olive oil
- 1 lb smoked sausage, sliced
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Creole seasoning
- ½ tsp cayenne pepper (optional)
- 2 bay leaves
- 1 tsp dried thyme
- 6 cups water or chicken broth
- 1 cup cooked white rice (for serving)
- ¼ cup chopped green onions (for garnish)
Equipment Used:
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
Directions & Instructions
- Sauté the Sausage & Vegetables: In a large pot, heat olive oil over medium heat. Add smoked sausage and cook until browned. Remove and set aside.
- Cook the Aromatics: In the same pot, add chopped onion, bell pepper, celery, and garlic. Sauté for 5 minutes until softened.
- Simmer the Beans: Add soaked red beans, salt, black pepper, Creole seasoning, cayenne (if using), bay leaves, and thyme. Pour in water or chicken broth and stir.
- Slow Cook: Bring to a boil, then reduce heat to low. Cover and simmer for 2–3 hours, stirring occasionally.
- Mash & Thicken: Remove 1 cup of beans, mash them, and stir back into the pot for a thicker consistency.
- Finish & Serve: Return sausage to the pot, stir well, and cook for another 10 minutes. Serve hot over cooked white rice and garnish with green onions.
Nutritional Information
Each serving (without rice) contains approximately:
- Calories: 350
- Protein: 25g
- Carbohydrates: 40g
- Fats: 10g
- Fiber: 9g
- Sugar: 2g
This dish is high in fiber and protein, making it both filling and nutritious. Swap white rice for brown rice or cauliflower rice for a healthier option.
Prep Time and Cook Time:
- Prep Time: 15 minutes
- Cook Time: 2.5–3 hours
- Total Time: 3 hours 15 minutes
Variations:
- Vegetarian Option: Omit sausage and use vegetable broth.
- Spicier Version: Add extra cayenne pepper and hot sauce.
- Kid-Friendly: Reduce spice levels and use mild sausage.
- Slow Cooker: Cook on low for 7–8 hours or high for 4–5 hours.
Frequently Asked Questions
Q: Can I use canned beans instead of dried?
A: Yes, but reduce cooking time to 30 minutes since canned beans are already soft.
Q: What’s the best sausage to use?
A: Andouille sausage is the most authentic choice, but smoked kielbasa or turkey sausage works too.
Q: Can I freeze leftovers?
A: Absolutely! Store in an airtight container for up to 3 months. Thaw and reheat before serving.
Q: How can I thicken my beans without mashing them?
A: Simmer uncovered for the last 30 minutes to allow excess liquid to evaporate.
Pro Tips By Lynda:
- Don’t Skip the Soak: Soaking dried beans overnight reduces cooking time and improves texture.
- Sauté for Flavor: Cooking the sausage and veggies first enhances the taste.
- Use a Heavy Pot: A Dutch oven ensures even cooking and deep flavor.
- Let It Rest: Allow beans to sit for 10 minutes before serving for the best consistency.
Serving Suggestions:
- With Cornbread: A classic Southern pairing.
- Alongside Collard Greens: Adds extra nutrients and flavor.
- Topped with Hot Sauce: For those who love extra heat.
- With a Side Salad: Balances the richness of the dish.
Authentic Louisiana Red Beans & Rice : A Southern Classic
Louisiana Red Beans & Rice is a true Southern staple, rich in flavor and history. This dish is traditionally made on Mondays, using slow-cooked red beans, smoky sausage, and aromatic spices, all simmered to perfection and served over fluffy white rice. It’s a budget-friendly meal that delivers bold flavors while being easy to make.
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
- 1 lb dried red beans (rinsed and soaked overnight)
- 1 tbsp olive oil
- 1 lb smoked sausage (sliced)
- 1 medium onion (chopped)
- 1 bell pepper (chopped)
- 3 celery stalks (diced)
- 3 cloves garlic (minced)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Creole seasoning
- ½ tsp cayenne pepper (optional)
- 2 bay leaves
- 1 tsp dried thyme
- 6 cups water or chicken broth
- 1 cup cooked white rice (for serving)
- ¼ cup chopped green onions (for garnish)
- Sauté the Sausage & Vegetables: In a large pot, heat olive oil over medium heat. Add smoked sausage and cook until browned. Remove and set aside.
- Cook the Aromatics: In the same pot, add chopped onion, bell pepper, celery, and garlic. Sauté for 5 minutes until softened.
- Simmer the Beans: Add soaked red beans, salt, black pepper, Creole seasoning, cayenne (if using), bay leaves, and thyme. Pour in water or chicken broth and stir.
- Slow Cook: Bring to a boil, then reduce heat to low. Cover and simmer for 2–3 hours, stirring occasionally.
- Mash & Thicken: Remove 1 cup of beans, mash them, and stir back into the pot for a thicker consistency.
- Finish & Serve: Return sausage to the pot, stir well, and cook for another 10 minutes. Serve hot over cooked white rice and garnish with green onions.
Don’t Skip the Soak: Soaking dried beans overnight reduces cooking time and improves texture.
Sauté for Flavor: Cooking the sausage and veggies first enhances the taste.
Use a Heavy Pot: A Dutch oven ensures even cooking and deep flavor.