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Louisiana Red Beans and Rice Recipe

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4.6 from 73 reviews

A classic Louisiana dish featuring slow-simmered red kidney beans cooked with smoked sausage, aromatic vegetables, and bold spices, served over fluffy white rice for a hearty and flavorful meal.

Ingredients

Beans and Broth

  • 1 pound dried red kidney beans, soaked overnight
  • 6 cups water or low-sodium chicken broth
  • 2 bay leaves

Meat and Vegetables

  • 1 pound smoked sausage (turkey or beef), sliced
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced

Spices and Seasonings

  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper (adjust for spice preference)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon Worcestershire sauce

Oils and Garnishes

  • 2 tablespoons olive oil
  • 2 cups cooked white rice
  • Green onions and hot sauce for garnish (optional)

Instructions

  1. Soak the Beans: Place dried red kidney beans in a large bowl and cover them with water. Let them soak overnight to reduce cooking time and improve digestibility. Drain and rinse before cooking.
  2. Sauté the Sausage and Vegetables: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the sliced smoked sausage and cook until browned, about 5 minutes. Remove the sausage and set it aside. In the same pot, add the onions, bell pepper, and celery. Cook until softened, about 5 minutes. Stir in the garlic, thyme, paprika, cayenne, salt, and black pepper, cooking for another 30 seconds until fragrant.
  3. Simmer the Beans: Add the soaked red beans, bay leaves, and water or broth to the pot. Bring to a boil, then reduce heat to low and let it simmer, uncovered, for 2-3 hours, stirring occasionally. If using a pressure cooker, cook on high pressure for 45 minutes, then let the pressure release naturally.
  4. Mash Some Beans for a Creamy Texture: Once the beans are tender, use the back of a spoon to mash some of them against the side of the pot. This helps thicken the dish and gives it a creamy consistency.
  5. Add the Sausage and Finish Cooking: Return the browned smoked sausage to the pot and stir in the Worcestershire sauce. Let the mixture simmer for another 10 minutes to allow the flavors to meld.
  6. Serve Over Rice and Enjoy: Remove the bay leaves and serve the red beans over a scoop of cooked white rice. Garnish with chopped green onions and a dash of hot sauce for an extra kick.

Notes

  • Soaking the beans overnight helps reduce cooking time and improves digestibility.
  • Adjust cayenne pepper to control the spice level according to your preference.
  • Using low-sodium chicken broth instead of water enhances flavor without adding too much salt.
  • For a quicker method, use a pressure cooker for about 45 minutes instead of simmering for hours.
  • Leftovers can be refrigerated and often taste even better the next day as flavors develop.

Find it online: https://dishesbydaisy.com/louisiana-red-beans-and-rice-recipe/