Description
This Louisiana Red Beans and Rice is a classic Creole dish packed with smoky, spicy, and savory flavors. Made with red beans, tender vegetables, smoked sausage, and aromatic spices, it’s simmered to perfection and served over fluffy rice. Traditionally served on Mondays in New Orleans, this hearty meal is perfect for any day of the week!
Ingredients
Units
Scale
For the Red Beans:
- 1 lb (450 g) dried red beans, soaked overnight and drained (or use 3 cans, rinsed and drained)
- 2 tablespoons vegetable oil or bacon drippings
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 lb (450 g) smoked sausage (like Andouille), sliced
- 1 teaspoon smoked paprika
- 1 teaspoon thyme (dried or fresh)
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon cayenne pepper (adjust for spice)
- 1 teaspoon black pepper
- 1 teaspoon salt (more to taste)
- 6 cups (1.5 L) chicken broth or water
- 2 tablespoons hot sauce (optional, for extra heat)
- 2 tablespoons fresh parsley or green onions, for garnish
For the Rice:
- 2 cups (400 g) long-grain white rice
- 4 cups (960 ml) water or chicken broth
- 1 tablespoon butter (optional for flavor)
- Pinch of salt
Instructions
1. Prepare the beans:
- If using dried beans, soak them overnight in plenty of water. Drain and rinse before cooking.
2. Cook the sausage and vegetables:
- In a large pot or Dutch oven, heat oil over medium heat.
- Add sliced sausage and cook until browned, about 5 minutes. Remove and set aside.
- Add onions, bell peppers, celery, and garlic to the pot. Sauté for 5-7 minutes until vegetables soften.
3. Simmer the beans:
- Return the sausage to the pot. Add soaked beans, smoked paprika, thyme, oregano, bay leaf, cayenne, salt, pepper, and chicken broth.
- Bring to a boil, then reduce heat and let simmer uncovered for 1.5 to 2 hours, stirring occasionally until the beans are tender and the sauce thickens. Add water if needed.
4. Cook the rice:
- While the beans are simmering, cook the rice by bringing water (or broth) and butter to a boil in a pot.
- Stir in the rice and a pinch of salt. Cover and reduce heat to low, simmering for 15 minutes or until water is absorbed.
5. Finish and serve:
- Once the beans are tender, mash some beans against the side of the pot for a creamy texture.
- Adjust seasoning with extra salt, pepper, or hot sauce to taste.
- Serve hot over rice and garnish with fresh parsley or green onions.
Notes
- Traditional smoky flavor: Add a smoked ham hock or a leftover ham bone while simmering for an authentic Southern taste.
- Vegan version: Skip the sausage and use vegetable broth—add smoked paprika for that classic smoky flavor.
- Instant Pot method: Cook on high pressure for 35 minutes with natural release.