Louisiana Red Beans and Rice Recipe
I grew up with a steaming bowl of Louisiana red beans and rice on slow Sundays — a humble, deeply flavored comfort dish that stretches a little further than you expect. This version leans on dried red beans and smoky andouille, builds flavor in layers, and finishes creamy enough to feel like a hug in a bowl. If you want weeknight comfort, potluck crowd-pleasing, or a make-ahead dinner that improves on day two, this is the one to keep in your repertoire. For another slow-cooked favorite that pairs well with a simple starch, you might also enjoy this Garlic Parmesan Crockpot Chicken and Potatoes recipe for a complete family meal: Garlic Parmesan Crockpot Chicken and Potatoes.
Why you’ll love this dish
This recipe is all about deep, layered flavor and easy feeding. It’s economical, feeds a crowd, and tastes better the next day — perfect for batch cooking and busy families. The holy trinity of onion, bell pepper, and celery gives it authentic Creole structure, while smoked sausage adds meatiness without fuss.
“Rich, smoky, and soulful — the beans soak up the sausage and spices until every spoonful tastes like home.” — A reader review
There’s a lot you can simplify here without losing the soul of the dish; if you want a creamy, hands-off protein option on the side, try pairing with a gentle, cream-forward recipe like this creamy beef pasta for a heartier spread: Creamy Beef Pasta.
How this recipe comes together
- Soak the dried red beans overnight so they rehydrate and cook evenly.
- Sauté the diced onion, bell pepper, and celery until tender; that builds the aromatic base.
- Brown sliced smoked or andouille sausage with garlic to layer smoky, savory notes into the pot.
- Add the soaked beans, Creole seasoning, bay leaves and enough broth to cover. Simmer slowly until the beans are tender and the broth thickens.
- Finish by mashing a portion of beans against the pot to thicken the sauce, then serve spooned over hot white rice and garnished with green onions and parsley.
What you’ll need
- 1–2 cups dried red beans (soaked overnight) — kidney or small red beans work well.
- 12–16 oz smoked sausage or andouille, sliced.
- 1 large onion, diced.
- 1 green bell pepper, diced.
- 2 stalks celery, diced.
- 3–4 cloves garlic, minced.
- 1–2 tbsp Creole seasoning (start small; tastes vary).
- Pinch of cayenne pepper (optional, to taste).
- 2 bay leaves.
- 6–8 cups chicken or vegetable broth (enough to cover beans).
- Cooked white rice, for serving.
- Green onions, chopped, for garnish.
- Fresh parsley, chopped, for garnish.
Ingredient notes and swaps:
- Use vegetable broth and omit sausage for a vegetarian version; add smoked paprika and liquid smoke to compensate.
- Canned beans can be used in a pinch; reduce simmering time and skip the overnight soak.
- If you like a sweeter finish, a splash of maple or a small pinch of brown sugar can work — reminiscent of candied sides used in holiday spreads like these candied pecans: Best Candied Pecan Recipe for Christmas and Holidays.
Step-by-step instructions
- Cover the dried red beans with several inches of cold water and soak overnight. Drain and rinse before cooking.
- Heat a large, heavy pot over medium heat and add a tablespoon of oil. Sauté the diced onion, bell pepper, and celery until they begin to soften, about 5–7 minutes.
- Add the minced garlic and the sliced smoked sausage. Cook until the sausage browns and the vegetables are tender, about 4–6 more minutes.
- Stir in Creole seasoning, a pinch of cayenne if using, and the bay leaves. Add the soaked, drained beans to the pot.
- Pour in enough chicken or vegetable broth to fully submerge the beans (about 6–8 cups). Increase heat to bring the pot to a boil.
- Once boiling, reduce heat to low, cover partially, and simmer gently for 1.5–2 hours, stirring occasionally, until the beans are tender and the liquid has thickened. Add more broth or water if the beans look dry before they’re tender.
- For a creamier texture, mash a cup or so of the beans against the side of the pot with a spoon, then stir to incorporate. Taste and adjust salt, pepper, and Creole seasoning. Remove bay leaves.
- Serve hot over cooked white rice and garnish with chopped green onions and parsley.
How to plate and pair
Serve a generous scoop of beans over a mound of steaming white rice in the center of a shallow bowl. Sprinkle bright green onions and parsley on top to cut the richness. Pairing ideas:
- A crisp green salad or coleslaw for freshness and crunch.
- Warm cornbread or crusty French bread for mopping up sauce.
- For wine lovers, a chilled rosé or a light, fruity red complements the smokiness.
- If you want another easy side to round out a dinner spread, consider a simple, crowd-pleasing 3-ingredient recipe: 3-Ingredient Mounjaro.
Storage and reheating tips
- Refrigerate cooled beans in an airtight container for up to 3–4 days. Reheat on the stovetop over low heat until steaming, stirring in a splash of water or broth if too thick.
- Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat to an internal temperature of 165°F (74°C) for food safety. If frozen solids are present, break them apart and reheat more slowly so the beans warm evenly.
- Rice: store separately when possible. Refrigerated rice keeps 3–4 days; reheat with a sprinkle of water and a lid to retain moisture.
Pro chef tips
- Don’t skip the soak: overnight soaking reduces cooking time and helps the beans cook more evenly. Quick-soak methods exist, but overnight is the easiest for best texture.
- Use a heavy-bottomed pot or Dutch oven to prevent sticking and encourage even simmering.
- Brown the sausage well — those caramelized bits add real depth.
- Adjust the thickness by mashing some beans. If the pot gets too thick, thin with hot water or broth a little at a time.
- Taste as you go for seasoning — Creole blends vary in salt and heat. If you want to experiment with smoky sweetness, a dash of Worcestershire sauce or a teaspoon of molasses can be interesting. For another quick inspiration or side to add to a casual weeknight, check this simple 3-ingredient Mounjaro for variety: 3-Ingredient Mounjaro.
Recipe variations
- Vegetarian: Omit sausage and add smoked paprika or a few drops of liquid smoke. Mix in sautéed mushrooms or roasted eggplant for umami.
- Spicy Creole: Increase cayenne or add chopped jalapeño during the sauté.
- Ham hock version: Simmer with a smoked ham hock instead of sausage for a traditional Southern flavor; remove and shred the meat before serving.
- Quick weeknight: Use canned beans (rinsed), cut cook time to 20–30 minutes, and simmer until flavors meld. Add a handful of baby spinach at the end for color and nutrients.
Common questions
Q: How long does it take if I don’t soak the beans overnight?
A: Unsoaked dried beans will take significantly longer — plan for 2.5–3 hours of simmering and expect more variable texture. A quick-soak (boil 2 minutes, remove from heat, sit 1 hour) speeds things up but isn’t as reliable as overnight soaking.
Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. For a slow cooker, brown the sausage and vegetables first, then transfer everything with soaked beans and broth and cook on low for 6–8 hours. In an Instant Pot, use the bean/chili setting or manual high pressure for about 30–40 minutes with a natural pressure release. Always check bean doneness and adjust time for age/size of beans.
Q: Is this dish freezer-friendly?
A: Yes. Cool completely and pack into airtight containers or freezer bags. Freeze up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Q: How can I make it creamier without mashing?
A: Stir in a few tablespoons of cream, half-and-half, or a small pat of butter at the end. Alternatively, purée a small portion of the beans in a blender and stir back in for silkiness.
Q: My beans are still hard after an hour of simmering — what went wrong?
A: Older beans may be stubborn; continue simmering and test every 15–20 minutes. Make sure your simmer is gentle but consistent and that there’s enough liquid. Avoid adding acidic ingredients (like vinegar or tomatoes) early; they can slow softening.
Louisiana Red Beans and Rice
Ingredients
Method
- Cover the dried red beans with several inches of cold water and soak overnight. Drain and rinse before cooking.
- Heat a large, heavy pot over medium heat and add a tablespoon of oil. Sauté the diced onion, bell pepper, and celery until they begin to soften, about 5–7 minutes.
- Add the minced garlic and the sliced smoked sausage. Cook until the sausage browns and the vegetables are tender, about 4–6 more minutes.
- Stir in Creole seasoning, a pinch of cayenne if using, and the bay leaves.
- Add the soaked, drained beans to the pot.
- Pour in enough chicken or vegetable broth to fully submerge the beans (about 6–8 cups). Increase heat to bring the pot to a boil.
- Once boiling, reduce heat to low, cover partially, and simmer gently for 1.5–2 hours, stirring occasionally, until the beans are tender and the liquid has thickened. Add more broth or water if the beans look dry before they’re tender.
- For a creamier texture, mash a cup or so of the beans against the side of the pot with a spoon, then stir to incorporate. Taste and adjust salt, pepper, and Creole seasoning. Remove bay leaves.
- Serve hot over cooked white rice and garnish with chopped green onions and parsley.
