Name: Louisiana Red Beans and Rice recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Southern
Ingredients: 1 pound dry red beans; 2 tablespoons olive oil; 12 to 14 ounces andouille sausage, cut into 1/4-inch slices; 1/2 tablespoon butter; 1 large yellow onion, diced; 2 celery ribs, diced; 1 small red bell pepper, diced; 1 small green bell pepper, diced; 6 cloves garlic, minced; 1 teaspoon salt; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon paprika; 1/8 teaspoon ground cayenne red pepper; Freshly ground black pepper; 6 to 7 cups low sodium vegetable broth; 2 bay leaves; 1/2 cup chopped fresh parsley; 1/4 cup chopped fresh green onions; 1 1/2 cups long grain brown or white rice, cooked according to package directions

Jump to Recipe

There’s nothing quite like tucking into a big, hearty bowl of Louisiana Red Beans and Rice recipe on a chilly day. This iconic Southern staple is a celebration of comfort food at its best, blending creamy red beans, smoky andouille sausage, and a vibrant medley of aromatics and herbs. Every spoonful delivers layers of flavor and nostalgia, whether you grew up in the Gulf South or simply crave the warmth of a home-cooked classic. It’s the kind of soulful meal that brings friends and family together, filling your kitchen with amazing aromas and your heart with pure joy.

Louisiana Red Beans and Rice recipe - Recipe Image

Ingredients You’ll Need

The magic of this dish lies in its honest, simple ingredients—they each play a starring role in building signature taste, color, and richness. There’s no need for anything fancy: just classic components, bold spices, and a little patience turn pantry staples into something unforgettable.

Dry Red Beans: They soak up all the soul of the dish, turning creamy and tender as they cook—don’t skip soaking for that perfect texture.
Olive Oil: For browning sausage and vegetables, adding richness and helping those Cajun spices bloom.
Andouille Sausage: The deep, smoky flavor is essential—don’t be shy about crisping those slices!
Butter: Adds a velvet finish and enhances every single bite.
Yellow Onion: Sweet and aromatic, it forms the backbone of your flavor base.
Celery Ribs: Classic Creole, bringing freshness and crunch to the foundation.
Red Bell Pepper: A sweet pop of color that makes the dish beautiful and balanced.
Green Bell Pepper: Essential for that authentic Southern taste—think of it as “culinary jazz.”
Garlic: Adds a punch of warmth; mince fresh for best results.
Salt: Enhances and ties it all together—taste and adjust along the way.
Dried Oregano: Lends earthiness and depth that rounds out the spices.
Dried Thyme: Tiny but mighty—sheer Louisiana flavor in a pinch.
Paprika: Sweet or smoked, it paints the beans with gentle spice and lovely color.
Ground Cayenne Red Pepper: Just a pinch creates that signature kick (go crazy if you love heat!).
Freshly Ground Black Pepper: Fragrant and sharp, it brings everything alive.
Low Sodium Vegetable Broth: Rich base for simmering; chicken broth is a delicious swap.
Bay Leaves: Quietly infuse the pot with a subtle, savory aroma.
Chopped Fresh Parsley: Bright and green, it’s the finishing flourish you’ll want in every bite.
Chopped Fresh Green Onions: For garnish and extra zip—scatter them with style just before serving.
Long Grain Brown or White Rice: Steamed and fluffy, the perfect base for mopping up those luscious beans.

How to Make Louisiana Red Beans and Rice recipe

Step 1: Soak the Beans

Start this Louisiana Red Beans and Rice recipe with some simple prep: pour your dry beans into a big soup pot or a roomy bowl, cover them generously with water (about two inches above the beans) and let them soak for at least 8 hours or overnight. That soak softens the beans, making them cook up smooth and creamy. You’ll thank yourself later for this easy, flavor-boosting step.

Step 2: Brown the Andouille Sausage

There’s nothing like the sizzle and smell of sausage in a hot pan. Heat your olive oil in a sturdy Dutch oven or heavy pot over medium heat, then add sliced andouille. Sauté until both sides are gorgeously brown and crisp—the caramelized bits build deep flavor in your Louisiana Red Beans and Rice recipe. Once they’re browned, scoop them out and set them aside for later.

Step 3: Sauté the Vegetables

Drop in a pat of butter and let it melt, coating the pot. Stir in the onions first and cook for a few minutes until they’re just softening, then add your diced celery and both bell peppers. Cook everything together for another four minutes, adding extra butter if needed. Finish with a quick sizzle of minced garlic (just 15 seconds)—you’ll smell the magic happening.

Step 4: Stir in the Seasonings and Broth

Sprinkle in the salt, oregano, thyme, paprika, cayenne, and black pepper, letting the spices toast for a last minute over medium heat. This unlocks their full flavor. Now pour in the vegetable broth, scraping up all those incredible browned bits stuck to the bottom of the pot. That’s where the soul of this Louisiana Red Beans and Rice recipe really comes alive.

Step 5: Add the Beans and Sausage

Drain and rinse your soaked beans, then add them to the bubbling pot. Return those sizzling sausage slices to join the party. Give everything a big stir—their flavors are getting acquainted, soon to become inseparable.

Step 6: Simmer

Toss in the bay leaves, turn the heat up, and bring the pot to a gentle boil. Lower the heat, cover, and let it simmer for 1.5 to 2 hours. The beans should get meltingly tender, but check them after an hour and a half: squeeze one between your fingers—the skin will resist just a bit, but the inside should be soft, like the heart of a baked potato.

Step 7: Mash the Beans

Fish out the bay leaves and discard them. Scoop out a cup of cooked beans, mash them in a bowl with a fork, then stir the mash back into the pot. This trick thickens your Louisiana Red Beans and Rice recipe just like Grandma used to.

Step 8: Adjust

Check the consistency—if it’s too thick, splash in a bit of water or extra broth. Have a taste for salt, pepper, or chili heat and tweak as you like. The simmered richness should be silky, never soupy.

Step 9: Finish and Serve

Stir in a flurry of parsley and green onions, simmer five more minutes for that burst of herby freshness, then spoon big ladles over fluffy rice. This is the moment: a true taste of Louisiana in every bowl.

How to Serve Louisiana Red Beans and Rice recipe

Garnishes

Finish your bowls with extra chopped green onions and parsley for fresh color and a peppery zip. A sprinkle of cayenne or hot sauce at the table is a non-negotiable for the heat-seekers. Even a few tangy pickled jalapeños add a pop if you’re feeling bold!

Side Dishes

For the most satisfying Louisiana Red Beans and Rice recipe meal, nothing beats a slab of buttery, cast-iron skillet cornbread or a pillowy biscuit for mopping up every drop. A crisp green salad or some simple steamed greens make a vibrant, crunchy counterpoint.

Creative Ways to Present

For fun family-style sharing, serve your beans and rice in a big platter, letting everyone dig in. Or try ladling the beans in a bowl with a dome of rice on top for dramatic presentation! For gatherings, garnish with a “rice ring” in the center platter or fill small ramekins for a tasting party—there are endless ways to make this classic shine.

Make Ahead and Storage

Storing Leftovers

Allow your leftover Louisiana Red Beans and Rice recipe to cool to room temperature before sealing in airtight containers. The beans actually get more flavorful overnight as the spices meld—lucky you for tomorrow’s lunch!

Freezing

Beans and sausage freeze beautifully. Portion the beans into freezer-safe containers (without the rice for best texture), and freeze for up to three months. When cravings hit, you’ll have a bowl of Southern comfort at the ready.

Reheating

Warm leftover beans gently on the stove over low heat, stirring in a splash of water or broth if they’ve thickened. If you’re microwaving, reheat in short bursts, stirring in between. Serve over freshly cooked rice for the absolute best experience.

FAQs

Can I substitute the sausage in this recipe?

Absolutely! If you can’t find andouille, try smoked sausage, kielbasa, or even a plant-based sausage to keep it meatless. The smoky bite still makes this Louisiana Red Beans and Rice recipe irresistible.

Do I have to soak the beans overnight?

Soaking helps the beans cook evenly and become perfectly tender, but if you’re short on time, the “quick soak” method works in a pinch: boil the beans for 2 minutes, then let them sit off the heat for 1 hour before draining and proceeding.

What kind of rice is best to serve with this dish?

Traditionally, long grain white rice is classic, but brown rice is sturdy and adds a nutty note. Whichever you choose, make sure it’s cooked fluffy and fresh so it can soak up all those amazing flavors.

How spicy is this Louisiana Red Beans and Rice recipe?

The heat level is totally customizable! Adjust the cayenne and use mild or spicy sausage as you prefer. You control the spice—so if you’re feeding kids or spice-shy guests, use less, and offer hot sauce at the table for the brave.

Can I make this recipe vegetarian?

Definitely! Swap andouille for your favorite plant-based sausage or use extra smoked paprika for a hint of smokiness. Vegetable broth keeps the base savory and lush—everyone can dig in and enjoy.

Final Thoughts

You’re going to fall head over heels for this Louisiana Red Beans and Rice recipe. Each spoonful is a spoonful of New Orleans tradition: honest, hearty, and destined to become a family favorite. Give it a try and share the love—who knows, it might just make its way into your regular comfort food rotation!