Louisiana Red Beans and Rice

5 from 11 votes

Louisiana Red Beans and Rice

This Louisiana red beans and rice with sausage is rich with Cajun flavors and perfect for a comforting family dinner. Plus, it's super easy in one pot! Watch the video below to see how I make this in my kitchen.

Prep Time15

Cook Time2

Total Time2 15

Course: Dinner

Cuisine: Cajun

Keyword: Cajun Recipe, Louisiana recipes, Mardi Gras Food, Red beans and rice, red beans and rice recipe, Southern comfort food

Servings:

Author: Lisa Bryan

Equipment

Le Creuset Dutch Oven

Ingredients

1 pound dried red kidney beans
2 tablespoons extra virgin olive oil
1 pound Andouille sausage sliced
2 celery ribs diced
1 large yellow onion diced
1 green bell pepper diced
4 garlic cloves minced
2 teaspoons Cajun seasoning
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 bay leaves
6 cups low-sodium chicken broth
2 green onions sliced, plus more for garnish
¼ cup finely chopped fresh parsley plus more for garnish
3 to 4 cups cooked long grain white rice for serving

US - Metric

Instructions

Soak the beans. Make sure to soak the beans the night before cooking. Add the dry beans to a large bowl and cover with cold water by 3 inches. Soak overnight, then drain and rinse before cooking.
Sear the sausage. Heat the oil in a large pot over medium heat. Add the sausage and sear for 4 to 6 minutes on each side, until golden. You may have to work in batches to prevent crowding the pan. Remove and set aside.
Saute the veggies. Add the onions, celery, and bell pepper to the pot and saute for 8 to 10 minutes, until onions are beginning to caramelize. Add the garlic, Cajun seasoning, dried oregano, dried thyme, salt, and black pepper, and stir for another minute.
Simmer and cook. Add the sausage back to the pot along with the beans, broth, and bay leaves. Stir to combine, bring to a boil, then reduce the heat to a simmer. Cover the pot and cook for 1 hour, stirring occasionally. Remove the lid, and continue cooking for another 30 minutes, until the beans are tender and the liquid has reduced to your desired thickness. Use your spoon to smash some of the beans against the side of the pot, further thickening the liquid.
Pro Tip: Cook the rice while the beans are simmering!
Add greens. Add the green onions and parsley to the pot, and stir to combine. Taste and season with any additional salt, to your liking.
Serve. Remove the bay leaves, then serve with rice. Garnish with additional green onions and parsley.

Video

Notes

Andouille sausage can come in different spice levels. I'm using a medium spice level, but you can choose a spicier one or more mild one.
If you can't get Andouille sausage, you can swap in your favorite pork or beef sausage.
If you don't want to soak red beans overnight, you could do a quick soak with hot water or swap in 3 (15-ounce) cans of drained and rinsed kidney beans in step 5. If using canned beans, reduce some of the liquid (by about 2 cups), so you don't end up with something too soupy. Canned beans only need to simmer for about 20 to 30 minutes uncovered.
Store-bought Cajun seasonings can vary widely in flavor and spice level. I love my homemade version, but if you use store-bought, I'd recommend starting with less and adjusting to taste. You could also use individual spices and a little cayenne pepper for heat.

Nutrition