Name: Louisiana Red Beans and Rice
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Southern / Cajun-Inspired
Ingredients: 1 lb. dry red beans; 2 Tbsp cooking oil; 14 oz. Andouille sausage, sliced; 1 yellow onion, diced; 1 green bell pepper, diced; 3 ribs celery, diced; 4 cloves garlic, minced; 2 tsp smoked paprika; 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp cayenne pepper; 1/4 tsp freshly cracked black pepper; 2 bay leaves; 6 cups water; 1/4 cup chopped fresh parsley; 1 Tbsp salt, or to taste; 1.5 cups long grain white rice, uncooked; 3 green onions, sliced

Description

Louisiana Red Beans and Rice is a soul-warming Southern classic featuring tender red beans simmered with smoky Andouille sausage, aromatic vegetables, and bold Cajun spices. Served over fluffy white rice, this comforting dish is hearty, flavorful, and perfect for feeding a crowd or enjoying leftovers throughout the week.

Ingredients

Scale

1 lb. dry red beans
2 Tbsp cooking oil
14 oz. Andouille sausage, sliced
1 yellow onion, diced
1 green bell pepper, diced
3 ribs celery, diced
4 cloves garlic, minced
2 tsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp freshly cracked black pepper
2 bay leaves
6 cups water
1/4 cup chopped fresh parsley
1 Tbsp salt, or to taste
1.5 cups long grain white rice, uncooked

3 green onions, sliced

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Instructions

Rinse and sort the red beans. Soak them overnight in water, or use a quick-soak method. Drain and set aside.
Heat oil in a large pot over medium heat. Add the sliced Andouille sausage and cook until browned. Remove and set aside.
In the same pot, sauté onion, bell pepper, and celery until softened, about 5–7 minutes. Add garlic and cook for another minute.
Stir in smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves. Cook for 1 minute until fragrant.
Add the soaked beans and 6 cups of water. Bring to a boil, then reduce to a simmer. Cover and cook for about 1.5 to 2 hours, or until beans are tender. Stir occasionally and add more water as needed.
Return the sausage to the pot during the last 30 minutes of cooking.
Once beans are soft and creamy, stir in chopped parsley and season with salt to taste.
Meanwhile, cook the rice according to package instructions.
Serve the beans over a bed of white rice and garnish with sliced green onions.

Notes

For extra creaminess, mash some of the beans against the side of the pot toward the end of cooking.
If using canned beans, reduce simmer time significantly and use less water.
For a vegetarian version, omit sausage and use vegetable broth instead of water.
Freezes and reheats well—perfect for meal prep.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Main Course
Method: Stovetop
Cuisine: Southern / Cajun-Inspired