Classic Louisiana Red Beans and Rice

Craving a flavorful, satisfying rice dish with a bit of spice? This authentic Louisiana red beans and rice recipe is a wallet-friendly option packed with rich Cajun flavors. Andouille sausage combines with fresh vegetables, bold spices, and long-grain rice to create this beloved Southern dish. Discover the secrets behind making the perfect red beans and rice, from choosing the best beans to great side dishes to serve with it.

Steps for Making Red Beans and Rice

This step-by-step guide to preparing Louisiana-style red beans and rice breaks the process down into manageable parts. You'll find the full instructions below, but here's a quick summary of what you can expect from the recipe:

Begin by soaking your beans overnight and chopping any vegetables in advance.

Once you're ready, drain the soaked beans and place them in a large pot with fresh water. In a separate pan, sauté onions, bell peppers, garlic, and celery in oil until they start to brown. Add the sautéed vegetables, bay leaves, Cajun seasoning, and other spices to the beans.

Bring the bean mixture to a boil, then reduce the heat and let it simmer for about two to two and a half hours. While this cooks, prepare the rice and set it aside. After simmering, stir in the Andouille sausage and cook for another 30 minutes. Once done, ladle the savory sausage and beans over the rice for a steaming bowl of rich, flavorful goodness.

Red Beans vs. Kidney Beans

Although red beans and kidney beans are both reddish in color, they are distinct varieties. Red beans are small, round, and have a mild, nutty flavor. In contrast, red kidney beans are larger, with thicker skins and a deeper color.

Both types of beans can be used to create a delicious red beans and rice dish, but dried kidney beans may require a longer soaking time before cooking. Using dry beans in this recipe helps them hold their shape as they cook.

How to Soak Beans

Before cooking, dried beans should be soaked to improve digestibility and reduce cooking time. The two most common soaking methods are overnight or quick soak. For the overnight method, simply place the beans in a large pot and cover them with twice the amount of water. Let them sit overnight, covered.

The quick soak method involves boiling the dried beans with water, then removing them from the heat and allowing them to sit for one to four hours (or until the beans are soft enough to squeeze easily).

What to Serve With Red Beans and Rice

Red beans and rice is a flexible dish that can be served as either a main course or a side. Its rich, bold flavors pair wonderfully with accompaniments like cornbread, collard greens, barbecue meats, and fried chicken.

How to Store Leftover Red Beans and Rice

Store leftover red beans and rice separately to avoid sogginess. Keep each in its own airtight container and refrigerate for up to one week.

For freezing, portion out cooled rice into freezer bags and top with an equal amount of beans. Seal the bags tightly and store them in the freezer for up to three months.

Dinogo Community Tips and Praise

"I'm a Louisiana native who grew up enjoying red beans and rice," shares reviewer jChase. "This recipe is the real deal. It’s become a regular in my household, and I make it at least twice a month."

"I made a few changes since I didn't feel like going to the store for missing ingredients," says home cook Rea. "This time, I used chorizo sausage, celery powder, and green peppers from my garden. I recommend following the recipe as-is, or making your own tweaks!"

"All I can say is wow!" exclaims Lesley. "I served half for dinner that night (over fragrant white jasmine rice) and froze the rest in individual portions for later. Definitely a 5-star recipe!"

Editorial contributions by Rai Mincey

Ingredients

• 1 pound dry kidney beans

• ¼ cup olive oil

• 1 large onion, chopped

• 1 green bell pepper, chopped

• 2 stalks celery, chopped

• 2 tablespoons minced garlic

• 6 cups water

• 2 bay leaves

• 1 tablespoon dried parsley

• 1 teaspoon dried thyme

• 1 teaspoon Cajun seasoning

• ½ teaspoon cayenne pepper

• ¼ teaspoon dried sage

• 1 pound andouille sausage, sliced

• 4 cups water

• 2 cups long grain white rice

Instructions

Gather all the ingredients you'll need.

Rinse the beans, then soak them in a large pot of water overnight.

Heat oil in a skillet over medium heat. Sauté onion, bell pepper, celery, and garlic in olive oil for 3 to 4 minutes.

Rinse the beans and transfer them to a large pot with 6 cups of water. Add the sautéed vegetables to the beans, then season with bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and sage. Bring to a boil, then lower the heat to medium-low and let it simmer for 2 1/2 hours.

Add sausage to the beans and let it simmer for an additional 30 minutes.

In the meantime, prepare the rice. Bring water and rice to a boil in a saucepan, then reduce the heat, cover, and let it simmer for 20 minutes. Serve the beans over the fluffy, steamed white rice.

Nutrition Information (per serving)