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Louisiana Red Beans and Rice

Louisiana Red Beans and Rice

A classic Louisiana dish featuring red beans and rice, flavored with sausage and spices, perfect for a hearty meal.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Course
Cuisine Louisiana
Servings 6 cups
Calories 424 kcal

Equipment

  • dutch oven
  • Measuring cups and spoons
  • Wooden Spoons

Ingredients
  

Beans and Vegetables

  • 1 pound dry red beans
  • 2 tablespoons olive oil
  • 12-14 ounces andouille sausage cut into ¼-inch slices
  • ½ tablespoon butter
  • 1 large yellow onion diced
  • 2 ribs celery diced
  • 1 small red bell pepper diced
  • 1 small green bell pepper diced
  • 6 cloves garlic minced
  • 1 teaspoon salt or to taste
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • ⅛ teaspoon ground cayenne red pepper or to taste
  • freshly ground black pepper to taste
  • 6-7 cups low sodium vegetable broth or chicken broth
  • 2 bay leaves
  • ½ cup chopped fresh parsley plus more for garnish
  • ¼ cup chopped fresh green onions plus more for garnish
  • 1 ½ cups long grain brown rice or white rice cooked according to package directions

Instructions
 

Cooking Steps

  • Soak the beans in water for 8 hours or overnight, covering them by about 2 inches.
  • Heat olive oil in a large pot; add sausage slices and brown on both sides.
  • Add butter to the pot, melt, then stir in onions and cook for 3 minutes until softened.
  • Add celery and bell peppers; cook for 4 minutes. Stir in garlic and cook for 15 seconds.
  • Add salt, oregano, thyme, paprika, cayenne, and black pepper; cook for 1 minute. Pour in vegetable broth, scraping up browned bits.
  • Drain and rinse soaked beans, then add them with the browned sausage to the pot.
  • Add bay leaves, bring to a boil. Reduce heat, cover, and simmer for 1-½ to 2 hours until beans are soft.
  • Remove bay leaves. Mash 1 cup of beans and return to the pot; stir until blended.
  • Adjust thickness by adding up to 1 cup of water or broth. Season to taste.
  • Stir in parsley and green onions; cook for an additional 5 minutes. Serve over rice.

Notes

Check dry beans for debris before soaking. Enhance flavor with vinegar or lemon juice if necessary. You can use alternatives to andouille sausage for variety. If using canned beans, adjust cooking time accordingly. Store leftover bean mixture and rice separately in the fridge for up to a week.

Nutrition

Serving: 2cupsCalories: 424kcalCarbohydrates: 55gProtein: 20gFat: 14gSaturated Fat: 4gCholesterol: 30mgSodium: 1123mgPotassium: 885mgFiber: 9gSugar: 4gVitamin A: 1097IUVitamin C: 33mgCalcium: 66mgIron: 4mg
Keyword comfort food, easy dinner, Louisiana Red Beans and Rice, one-pot meal, recipes, southern cuisine
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