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Red Beans and Rice
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Louisiana Red Beans and Rice

Red Beans and Rice is the ultimate soul-hugging dish—think creamy beans, smoky andouille sausage, and fluffy rice. A Louisiana classic that’s packed with flavor and perfect for a cozy night in or a gathering with friends!
Prep Time15 minutes
Cook Time2 hours
Soaking Time8 minutes
Total Time2 hours 15 minutes
Course: dinner
Cuisine: Louisiana, Southern
Keyword: Comfort Food, Creole, One-Pot Meal
Servings: 6 servings
Calories: 480kcal

Equipment

  • Dutch Oven
  • Large Pot

Ingredients

Main Ingredients

  • 1 pound dry red beans soaked overnight
  • 2 tablespoons olive oil
  • 12 ounces andouille sausage sliced
  • 1 tablespoon butter
  • 1 yellow onion diced
  • 2 celery ribs chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 3 cloves garlic minced

Seasonings

  • 1 teaspoon salt adjust to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 1/2 teaspoon black pepper freshly ground

Liquids & Rice

  • 6 cups vegetable broth low sodium
  • 2 bay leaves
  • 2 tablespoons fresh parsley chopped
  • 2 green onions sliced, for garnish
  • 3 cups cooked rice white or brown

Instructions

  • Soak dry red beans overnight in a large pot of water.
  • Heat olive oil in a Dutch oven over medium heat. Add sliced andouille sausage and cook until browned. Remove and set aside.
  • Melt butter in the same pot. Add diced onion, celery, and bell peppers. Cook until softened, about 5 minutes.
  • Stir in minced garlic and all seasonings (salt, oregano, thyme, paprika, cayenne, black pepper). Cook for 1 minute.
  • Pour in vegetable broth, scraping up browned bits from the pot. Drain and rinse soaked beans and add them to the pot along with browned sausage and bay leaves.
  • Bring to a boil, then reduce heat to a low simmer. Cover and cook for 1.5 to 2 hours, stirring occasionally.
  • Remove bay leaves. Mash 1 cup of beans and stir back into the pot for extra creaminess.
  • Stir in chopped parsley and green onions. Let cook for another 5 minutes.
  • Serve over cooked rice and enjoy!

Notes

To make this vegetarian, omit the sausage and use smoked paprika for a deep flavor. Leftovers store well in the fridge for up to 3 days or freeze for up to 3 months.