Description
Authentic Louisiana Red Beans and Rice is a classic Creole dish featuring slow-cooked kidney beans with traditional Cajun spices and smoky andouille sausage, served over fluffy long grain white rice. This hearty, flavorful meal embodies the rich culinary heritage of Louisiana and is perfect for comforting family dinners.
Ingredients
Scale
Beans and Sausage
- 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
Rice
- 4 cups water
- 2 cups long grain white rice
Instructions
- Soak the Beans: Rinse the dry kidney beans thoroughly under cold water. Place them in a large bowl and cover with water by a few inches. Soak for at least 4 hours or overnight to reduce cooking time and enhance digestibility.
- Prepare the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté until the vegetables are softened and translucent, about 5-7 minutes.
- Add Garlic and Sausage: Stir in the minced garlic and sliced andouille sausage. Cook for another 3-4 minutes until the sausage is slightly browned and fragrant.
- Add Beans and Spices: Drain the soaked beans and add them to the pot. Pour in 6 cups of water, then add the bay leaves, dried parsley, thyme, Cajun seasoning, cayenne pepper, and dried sage. Stir well to combine.
- Simmer the Beans: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover partially, and let simmer gently for about 1.5 to 2 hours, stirring occasionally. Cook until the beans are tender but not mushy and the sauce has thickened. Add water as needed if the beans absorb too much liquid.
- Cook the Rice: While the beans simmer, rinse 2 cups of long grain white rice under cold water. In a separate pot, bring 4 cups of water to a boil. Add the rice, reduce heat to low, cover, and cook for 18-20 minutes until the rice is fluffy and tender. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Final Seasoning and Serving: Remove the bay leaves from the beans. Taste and adjust seasoning with salt, pepper, or additional Cajun seasoning if desired. Serve a generous scoop of red beans over a bed of white rice for an authentic Louisiana meal.
Notes
- Soaking the beans overnight helps reduce cooking time and improve digestibility.
- Andouille sausage adds a smoky, spicy flavor, but smoked sausage or kielbasa can be substituted if unavailable.
- You can prepare the beans a day ahead, as the flavors often deepen overnight.
- For a thicker consistency, mash some beans against the pot while simmering.
- This dish can be made gluten-free as long as your Cajun seasoning and sausage are gluten-free.
Keywords: Louisiana red beans and rice, Cajun recipe, Creole beans, andouille sausage, southern comfort food