Description
Authentic Louisiana Red Beans and Rice made with andouille sausage, spices, and tender kidney beans—soulful, hearty, and packed with flavor.
Ingredients
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1 pound dry kidney beans
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¼ cup olive oil
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1 large onion, chopped
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1 green bell pepper, chopped
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2 stalks celery, chopped
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2 tablespoons minced garlic
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6 cups water
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2 bay leaves
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1 tablespoon dried parsley
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1 teaspoon dried thyme
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1 teaspoon Cajun seasoning
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½ teaspoon cayenne pepper
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¼ teaspoon dried sage
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1 pound andouille sausage, sliced
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4 cups water (for rice)
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2 cups long grain white rice
Instructions
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Soak the Beans
Rinse kidney beans and soak overnight in cold water. Drain and rinse before cooking. -
Sauté the Vegetables
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, bell pepper, and celery. Sauté for 5–7 minutes until soft. Add garlic and cook for another minute. -
Add Beans and Seasonings
Stir in soaked beans, 6 cups of water, bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and sage. Bring to a boil. -
Simmer
Reduce heat to low, cover partially, and simmer for about 2 to 2½ hours, stirring occasionally. Add more water if needed to keep beans covered. -
Add Sausage
Stir in sliced andouille sausage and continue to simmer for another 30 minutes until beans are tender and creamy. -
Cook the Rice
While beans are finishing, bring 4 cups water to a boil in a separate saucepan. Add rice, reduce heat to low, cover, and simmer for 18–20 minutes until tender and water is absorbed. Fluff with a fork. -
Serve
Spoon the red beans over rice and garnish with chopped green onions or hot sauce, if desired.
Notes
To save time, use canned beans (rinsed and drained), but reduce cooking time accordingly.
Add a smoked ham hock or bacon for more depth.
For a vegetarian version, omit sausage and use vegetable broth instead of water.
Keywords: Louisiana Red Beans and Rice