Louisiana Red Beans and Rice

There’s something truly special about a meal that simmers on the stove all day, filling your home with the kind of warm, spicy aroma that feels like a hug. But who has time for that on a busy Tuesday? That’s exactly why I’ve fallen head over heels for this quicker version of classic Louisiana Red Beans and Rice. It’s the perfect solution for when you’re craving that deep, soulful flavor but need to get a satisfying dinner on the table without a full-day commitment. It’s the kind of simple, comforting dish that reminds me of my grandma’s kitchen, where the best meals were always made with love and whatever was on hand.

Table of Contents

Table of Contents

Why You’ll Love This Louisiana Red Beans and Rice

• Set It and (Almost) Forget It: After a bit of simple prep, the pot does most of the work for you, giving you precious minutes back in your evening.
• Unbeatable Comfort: Creamy beans, savory sausage, and the “holy trinity” of veggies create a meal that’s the very definition of comfort food.
• Feeds a Crowd (or a Family) for Less: This recipe makes a generous amount, perfect for a family dinner with plenty left for amazing leftovers that taste even better the next day.
• Totally Customizable: Not a fan of spice? No problem. Want to make it vegetarian? Easy! This recipe is a fantastic base for your own creations.

Gathering Your Ingredients

Don’t be intimidated by the list! Many of these are pantry staples, and the combination creates magic.

Print

• 1 pound dried red kidney beans, rinsed and picked over
• 1 tablespoon olive oil
• 1 pound andouille sausage, sliced into rounds (smoked sausage works great too!)
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 6-7 cups chicken broth (or vegetable broth)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (adjust to your heat preference)
• Salt and freshly ground black pepper to taste
• 4 green onions, sliced, for garnish
• Cooked white rice, for serving

How to Make Your Own Louisiana Red Beans and Rice

1. Quick-Soak the Beans: Place the rinsed beans in a large pot and cover with water by about 2 inches. Bring to a boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and set aside. (This step saves hours of soaking time!).
2. Brown the Sausage: In the same large pot or a Dutch oven, heat the olive oil over medium-high heat. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
3. Sauté the Veggies: In the same pot with the sausage drippings, add the onion, bell pepper, and celery (the “holy trinity”!). Cook until softened, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
4. Combine and Simmer: Add the drained beans, browned sausage, chicken broth, bay leaves, thyme, paprika, and cayenne pepper to the pot. Bring to a boil, then reduce the heat to low and let it simmer, partially covered, for about 1.5 to 2 hours, or until the beans are tender and creamy.
5. Mash and Thicken: Once the beans are soft, use a wooden spoon or potato masher to mash about one-third of the beans against the side of the pot. This is the secret to getting that classic, thick, creamy texture! Let it simmer for another 10-15 minutes to thicken up.
6. Season and Serve: Remove the bay leaves. Season generously with salt and black pepper. Serve your incredible red beans hot over a bed of fluffy white rice, garnished with those fresh green onions.

Must-Have Kitchen Equipment

You don’t need anything fancy for this recipe! A trusty large pot or Dutch oven is your main workhorse. You’ll also need a wooden spoon for stirring and a sharp knife for chopping. That’s really it!

Tips, Tricks, and Tasty Variations

This recipe is wonderfully forgiving. Here’s how to make it your own:

• No Time to Soak? You can skip the quick-soak step! Just add an extra 30-60 minutes to the simmering time, making sure the beans are covered with liquid until they become tender.
• Spice Level: Andouille sausage brings some heat. For a milder dish, use a smoked sausage like kielbasa. For more fire, add a few shakes of your favorite hot sauce at the end.
• Going Vegetarian? Simply omit the sausage and use vegetable broth. To add heartiness, stir in a cup of chopped mushrooms when you sauté the veggies.
• Leftovers are Gold: This dish tastes even better the next day! Store it in an airtight container in the fridge for up to 4 days. It also freezes beautifully for up to 3 months. For more tips on keeping your meals fresh, check out our guide on storing leftovers the right way.

What to Serve With Your Creole Masterpiece

A big bowl of this red beans and rice is a meal in itself, but a simple side can round it out perfectly. A crisp green salad with a tangy vinaigrette helps balance the richness. And if you really want to lean into the Southern theme, a slice of warm, buttered cornbread is absolutely non-negotiable in my book!

A Quick Word on Nutrition

This information is per serving (including rice) and is an estimate provided by an online calculator.

Calories: 520kcal | Carbohydrates: 58g | Protein: 26g | Fat: 20g

So there you have it! This Louisiana Red Beans and Rice recipe is my go-to when I need a dish that feels like it took all day but cleverly fits into a busy schedule. It’s a testament to the fact that the most satisfying meals don’t have to be complicated. I hope it brings as much warmth and joy to your table as it has to mine.

Your Louisiana Red Beans and Rice Questions, Answered!

Can I use canned beans instead of dry?

You can, but the result will be different. For the best, creamiest texture, dry beans that break down as they simmer are essential. If you’re in a real pinch, use 3-4 cans of rinsed kidney beans and simmer for only 20-30 minutes to let the flavors meld. The sauce will be thinner, but it will still be delicious!

How can I make this recipe in a slow cooker?

Absolutely! After browning the sausage and sautéing the veggies on the stove, transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Mash some beans at the end to thicken it up.

My beans are still hard after 2 hours. What happened?

This can happen with older beans. Just keep simmering! Add a bit more broth or water if needed to keep them covered, and be patient. They will eventually soften up. Next time, buying beans from a store with high turnover can help.

What’s the best way to reheat leftovers?

Gently reheat it on the stovetop over medium-low heat, adding a splash of water or broth to loosen it up as the beans will continue to thicken when chilled. The microwave works too—just stir it halfway through.

If You Loved This Recipe, Try These Next!

If this taste of Louisiana inspired you, you have to try my Easy Creole Chicken Skillet. Or, for another incredibly satisfying one-pot wonder, this Simple Sausage and Peppers recipe is always a crowd-pleaser.