Authentic Louisiana Red Beans and Rice
This is Louisiana red beans and rice the way it's meant to be made — no shortcuts, no fuss. Just dried kidney beans soaked overnight, sautéed vegetables, smoky andouille sausage, and a blend of Cajun spices that all come together in one pot. It takes a few hours on the stove, but most of that time is hands-off. The result is a rich, hearty dish that's as comforting as cooking gets.
Ingredients
- 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
- 4 cups water
- 2 cups long grain white rice
Instructions
- Rinse the dried kidney beans and pick out any debris. Place them in a large bowl, cover with cold water by at least 3 inches, and soak overnight (8–12 hours). Drain and rinse before cooking.2. Heat the oil in a large Dutch oven over medium heat. Add the andouille sausage and cook until lightly browned, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.3. Add the onion, bell pepper, and celery to the pot. Sauté over medium heat until softened, about 8 minutes. Add the garlic and cook 1 minute more, stirring often.4. Stir in the drained beans, Cajun seasoning, thyme, paprika, cayenne, and bay leaves. Return the sausage to the pot. Pour in the stock and water. Bring to a boil.5. Reduce heat to a gentle simmer. Cook uncovered for 2½ to 3 hours, stirring every 30 minutes, until the beans are very tender and the liquid has thickened into a creamy gravy. Add water as needed if it gets too thick.6. Remove the bay leaves. Use the back of a spoon to mash about a quarter of the beans against the pot wall — this thickens the gravy naturally. Taste and adjust salt, pepper, and cayenne.7. Cook the long-grain white rice separately according to package directions. Serve the red beans ladled over the rice, topped with sliced green onions and hot sauce on the side.
Notes
- Don't skip the overnight soak. It dramatically reduces cooking time and makes the beans cook more evenly.
- Smashing beans = creamy gravy. The more you mash, the silkier and thicker it gets. For extra-creamy texture, mash up to a third of the beans.
- Make it ahead. Red beans and rice tastes even better the next day. Store beans separately from rice; reheat the beans on the stovetop with a splash of water.
- No andouille? Smoked sausage or kielbasa works well. For a vegetarian version, omit the sausage and use vegetable stock.