There’s a reason Louisiana Red Beans and Rice is a beloved Southern classic—it’s hearty, flavorful, and steeped in tradition. Originating in New Orleans, this dish was historically made on Mondays with leftover pork bones from Sunday dinner. The beans would simmer low and slow all day while the week’s laundry was being done. Today, it’s still a symbol of comfort and community, bringing together savory seasonings, vegetables, and smoked sausage with creamy red beans served over fluffy white rice.

This one-pot meal is both nourishing and satisfying. The holy trinity of Creole cooking—onion, bell pepper, and celery—forms a rich flavor base, while smoked Andouille sausage infuses the beans with depth and spice. Spices like smoked paprika, thyme, cayenne, and bay leaves bring warmth and complexity, making each bite layered and delicious. Whether you’re feeding a crowd or preparing meals for the week, Louisiana Red Beans and Rice is a timeless recipe that is just as easy as it is rewarding. It’s a soulful, protein-rich comfort food that satisfies on every level and keeps well, making it a smart choice for batch cooking or freezer meals.

Why You’ll Love This Recipe

1. Deep, Authentic Flavor

The combination of smoked sausage, aromatics, and spices creates rich, bold Southern flavors in every bite.

2. Budget-Friendly

Using dried beans and rice, this dish feeds a family without breaking the bank.

3. One-Pot Convenience

Everything cooks together in one pot, making cleanup and preparation simple.

4. Great for Meal Prep

It stores and reheats well, making it perfect for prepping ahead or freezing in portions.

5. Satisfying and Hearty

Packed with protein and fiber, it’s a complete and comforting meal on its own.

Ingredients

Dry red beans
Cooking oil
Andouille sausage
Yellow onion
Green bell pepper
Celery
Garlic
Smoked paprika
Dried oregano
Dried thyme
Garlic powder
Onion powder
Cayenne pepper
Black pepper
Bay leaves
Water
Chopped parsley
Salt
Long grain white rice
Green onions

Variations

Vegetarian: Omit sausage and add extra vegetables like mushrooms or carrots. Use vegetable broth for added flavor.
Spicy: Increase cayenne or add hot sauce to taste.
Meaty Upgrade: Add ham hocks or smoked turkey legs for a more traditional depth of flavor.
Creamier Beans: Use the back of a spoon to mash some beans against the pot to create a thicker texture.
Different Beans: While red kidney beans are traditional, you can try small red beans or even pinto beans.

How to Make the Recipe

Step 1

Rinse and sort the red beans. Soak overnight or use the quick soak method by boiling and letting them rest for an hour.

Step 2

In a large pot, heat oil over medium heat. Slice the Andouille sausage and cook until browned. Remove and set aside.

Step 3

Add chopped onion, bell pepper, and celery to the pot. Sauté until soft, about 5–7 minutes.

Step 4

Stir in the minced garlic, smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves. Cook for 1–2 minutes.

Step 5

Return the sausage to the pot, add soaked beans, and pour in the water. Stir well and bring to a boil.

Step 6

Reduce heat, cover, and simmer for about 2 hours or until beans are soft. Stir occasionally and add more water if needed.

Step 7

Remove bay leaves. Mash some of the beans with a spoon to thicken the mixture slightly.

Step 8

Stir in salt to taste and chopped parsley. Simmer uncovered for another 15–20 minutes.

Step 9

While the beans finish cooking, prepare the rice according to package instructions.

Step 10

Serve the red beans over a bed of white rice and top with chopped green onions.

Tips for Making the Recipe

Soaking beans helps reduce cooking time and improves texture.
Browning the sausage enhances the flavor base—don’t skip it.
Keep an eye on the liquid level; add water as needed during simmering.
Mash some beans at the end to naturally thicken the mixture.
Let the beans rest for 10–15 minutes before serving to allow the flavors to meld.

How to Serve

Serve hot over a generous scoop of long grain white rice, topped with fresh green onions and optional hot sauce on the side. Pair with cornbread or a simple salad for a complete Southern meal. It’s equally delicious with pickled vegetables or a cold beer for balance.

Make Ahead and Storage

Storing Leftovers

Allow the beans and rice to cool completely. Store beans separately from rice in airtight containers in the refrigerator for up to 4 days.

Freezing

Freeze beans in freezer-safe containers or bags for up to 3 months. Cook fresh rice when ready to serve or freeze rice separately.

Reheating

Reheat beans on the stovetop or in the microwave with a splash of water to loosen the texture. Rice can be reheated in the microwave or steamed on the stovetop.

FAQs

1. Can I use canned beans instead of dried?

Yes, but reduce the simmer time significantly. Dried beans give better texture and flavor, though.

2. What’s the difference between red beans and kidney beans?

Red beans are smaller and creamier, while kidney beans are larger and firmer. Both work, but the texture varies slightly.

3. Can I make this in a slow cooker?

Yes. Add soaked beans and other ingredients to the slow cooker and cook on low for 7–8 hours.

4. Do I need to soak the beans overnight?

Soaking helps soften the beans and reduce cooking time but is optional if you cook longer.

5. Can I make this dish vegan?

Yes. Omit the sausage and use vegetable broth. Add umami-rich ingredients like mushrooms or soy sauce.

6. How do I know when the beans are fully cooked?

They should be tender and creamy when bitten into, not grainy or firm.

7. What type of sausage should I use?

Smoked Andouille is traditional, but any smoked sausage will work.

8. Can I prepare this ahead of time for a party?

Absolutely. It’s even better the next day as the flavors deepen. Just reheat before serving.

9. How can I make it thicker?

Mash a portion of the beans toward the end of cooking or let it simmer uncovered.

10. Can I use brown rice instead of white?

Yes, though it takes longer to cook. Prepare separately and serve underneath the beans.

Conclusion

Louisiana Red Beans and Rice is a dish rich in flavor, culture, and comfort. Whether you’re celebrating a tradition or simply craving something hearty and soul-satisfying, this recipe delivers every time. With easy-to-find ingredients and make-ahead potential, it’s a recipe worth keeping in rotation all year round. Serve it for gatherings or quiet nights in—this Southern staple always hits the spot.