Louisiana Red Beans and Rice (Printable Version)
# What You’ll Need:
→ For the red beans
01 -
1 lb (450 g) dry red kidney beans or 2 cans, drained and rinsed
02 -
1 tbsp vegetable or olive oil
03 -
1 onion, diced
04 -
1 green bell pepper, diced
05 -
2 celery stalks, diced
06 -
3 cloves garlic, minced
07 -
1 tsp thyme
08 -
1 tsp smoked paprika
09 -
1/2 tsp cayenne pepper, adjusted to taste
10 -
2 bay leaves
11 -
Salt and black pepper, to taste
12 -
6 cups water or chicken broth
13 -
1 lb (450 g) smoked sausage, sliced (e.g., andouille)
14 -
1/2 tsp Creole seasoning (optional)
15 -
A few drops hot sauce (optional)
→ For serving
16 -
2 cups cooked white rice
17 -
Green onions or parsley, chopped, for garnish
# Steps to Follow:
01 -
Rinse and soak beans overnight in cold water, or use the quick-soak method by boiling beans for 2 minutes, turning off the heat, covering, and letting sit for 1 hour. Drain.
02 -
In a large pot, heat oil. Add onion, bell pepper, and celery, cooking for 5–7 minutes until soft. Stir in garlic, thyme, paprika, cayenne pepper, bay leaves, salt, and black pepper.
03 -
Add the beans, broth or water, and sausage to the pot. Bring to a boil, then reduce heat and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until beans are soft and creamy. Adjust thickness by mashing some beans or adding water as needed.
04 -
Cook rice according to package instructions while the beans simmer.
05 -
Spoon the red beans over rice. Garnish with green onions or parsley. Add hot sauce if desired for extra spice.