Why You’ll Love This Recipe

Louisiana Red Beans and Rice is a classic Creole comfort dish, traditionally made on Mondays using leftovers from Sunday’s meal. Simmered slowly with smoked sausage, herbs, and the “holy trinity” of Cajun cuisine—onion, celery, and bell pepper—this hearty dish is full of rich, smoky flavor. Served over fluffy white rice, it’s satisfying, affordable, and perfect for feeding a crowd or enjoying leftovers throughout the week.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

dry red kidney beanssmoked sausage (such as andouille)onioncelerygreen bell peppergarlicbay leavesdried thymedried oreganocayenne pepperblack peppersaltolive oil or bacon fatscallions (for garnish)white ricewater or chicken stock

directions

Rinse and soak the red beans overnight in a large bowl of water. Drain and set aside.

In a large pot or Dutch oven, heat oil over medium heat and sauté the diced onion, celery, and bell pepper until soft, about 5-7 minutes.

Add minced garlic and cook for 1 more minute until fragrant.

Stir in sliced sausage and cook until browned.

Add soaked beans, bay leaves, thyme, oregano, cayenne, salt, and black pepper. Stir well to combine.

Pour in enough water or chicken stock to cover the beans by about an inch.

Bring to a boil, then reduce heat to low and simmer uncovered for 2 to 2½ hours, stirring occasionally, until beans are tender and creamy.

Remove bay leaves and mash some beans against the side of the pot for a creamier texture.

Cook white rice according to package instructions.

Serve beans over rice and garnish with chopped scallions.

Servings and timing

This recipe serves approximately 6-8 people.Preparation time: 15 minutesSoaking time: OvernightCooking time: 2 to 2½ hoursTotal time: About 3 hours (excluding soaking)

Variations

Use ham hocks or leftover ham bones for extra flavor in place of sausage.

Add a splash of apple cider vinegar or hot sauce at the end for a tangy kick.

Swap white rice for brown rice or cauliflower rice for a healthier twist.

Make it vegetarian by omitting sausage and using vegetable broth.

Add chopped tomatoes or tomato paste for a slight Creole twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.Red Beans and Rice freezes well for up to 3 months.Reheat gently on the stove over low heat or in the microwave, adding a splash of water or broth if needed.

FAQs

Do I have to soak the beans overnight?

Soaking is recommended for quicker and more even cooking, but you can use the quick soak method (boil beans for 1 minute, let sit for 1 hour) if you’re short on time.

Can I use canned beans?

Yes, but reduce the cooking time significantly and adjust liquid levels. The flavor and texture may differ.

What kind of sausage works best?

Andouille sausage is traditional, but smoked kielbasa or any smoked sausage will work well.

Can I make it in a slow cooker?

Yes, add all ingredients (except rice and garnishes) to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours.

Is this dish spicy?

It has a mild kick from cayenne pepper, but you can adjust the heat level to your liking.

Can I use a pressure cooker?

Absolutely. Use the sauté function for aromatics, then pressure cook for about 40 minutes on high pressure, followed by natural release.

Do red beans and kidney beans taste the same?

They’re similar but not identical—kidney beans are slightly firmer, while red beans are creamier and smaller.

What can I serve with this dish?

Cornbread, collard greens, or a simple green salad pair well.

Can I make this ahead of time?

Yes, it tastes even better the next day after the flavors have melded.

Is this gluten-free?

Yes, as long as your sausage and stock are gluten-free.

Conclusion

Louisiana Red Beans and Rice is a soul-warming dish that’s steeped in tradition and full of flavor. Whether you’re cooking for a weeknight dinner or feeding a crowd, this affordable and satisfying meal delivers comfort in every bite. Try it once, and it just might become a staple in your kitchen.