Louisiana Red Beans and Rice

A simple, hearty Louisiana dish full of flavor.

introduction

This Louisiana Red Beans and Rice is a warm, easy meal that feeds a family. It cooks slowly so the beans get soft and the sauce gets rich. If you like simple comfort food, you may also enjoy the three-ingredient sloppy joe recipe.

why make this recipe

Make this recipe because it is cheap, filling, and full of flavor. You can make it in one pot. It uses dried beans and simple spices. It works for weeknight dinners and for a crowd.

how to make Louisiana Red Beans and Rice

Soak the beans first. Cook the vegetables in a pot until soft. Add sliced Andouille and brown it a little. Stir in the beans, broth, and Creole seasoning. Let the pot simmer on low until the beans are tender and the sauce is thick. While the beans cook, make the rice so it is ready when the beans are done. Serve the beans over rice and sprinkle green onions on top.

Ingredients :

• 1 cup dried red beans
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 pound Andouille sausage, sliced
• 2 teaspoons Creole seasoning
• 4 cups chicken broth
• 2 cups long grain rice
• Salt and pepper to taste
• Green onions, for garnish

Directions :

1. Rinse and soak the red beans overnight in water.
2. In a large pot, heat olive oil over medium heat. Add the onion, bell pepper, celery, and garlic, and cook until softened.
3. Add the Andouille sausage and cook for another few minutes until browned.
4. Stir in the soaked beans and chicken broth. Add Creole seasoning, salt, and pepper to taste.
5. Cover and let simmer on low heat for about 1.5 to 2 hours, or until the beans are tender.
6. Meanwhile, cook the long grain rice according to package instructions.
7. Serve the red beans over the rice, garnished with green onions.

how to serve Louisiana Red Beans and Rice

Spoon hot beans over a bed of cooked rice. Garnish with chopped green onions. Serve with hot sauce on the side if you like more heat. A slice of crusty bread or cornbread fits well.

how to store Louisiana Red Beans and Rice

Let the beans cool to room temperature. Store in an airtight container in the fridge for up to 4 days. Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove with a splash of water or broth.

tips to make Louisiana Red Beans and Rice

• Soak the beans overnight for faster, even cooking.
• Stir the pot now and then to prevent sticking.
• Taste and adjust salt and pepper at the end.
• Use Andouille for authentic flavor, or use smoked sausage if needed.
• If sauce is too thin, simmer uncovered a bit to thicken.

variation (if any)

• Make it vegetarian: skip the sausage and use vegetable broth, add smoked paprika for depth.
• Add ham hock or bacon for a smoky taste.
• Use white rice, brown rice, or cauliflower rice to change the grain.

FAQs

Q: Can I use canned red beans instead of dried?
A: Yes. Drain and rinse canned beans and add them in the last 20 minutes of cooking so they heat through and absorb flavor.

Q: Do I need to soak the beans?
A: Soaking helps shorten the cooking time and can make the beans cook more evenly. You can skip soaking but expect longer cooking time.

Q: How spicy is this dish?
A: The dish has a mild to medium spice from Creole seasoning and sausage. Add hot sauce or extra seasoning if you want more heat.

Q: Can I make this in a slow cooker?
A: Yes. Brown the vegetables and sausage first, then add everything to the slow cooker and cook on low for 6–8 hours.

Louisiana Red Beans and Rice

• Author: arianarecipes
• Prep Time: 30 minutes
• Cook Time: 120 minutes
• Total Time: 150 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Louisiana
• Diet: Carnivore

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Description

A simple, hearty Louisiana dish full of flavor, perfect for family meals.

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Ingredients

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• 1 cup dried red beans
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 pound Andouille sausage, sliced
• 2 teaspoons Creole seasoning
• 4 cups chicken broth
• 2 cups long grain rice
• Salt and pepper to taste
• Green onions, for garnish

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Instructions

1. Rinse and soak the red beans overnight in water.
2. In a large pot, heat olive oil over medium heat. Add the onion, bell pepper, celery, and garlic, and cook until softened.
3. Add the Andouille sausage and cook for another few minutes until browned.
4. Stir in the soaked beans and chicken broth. Add Creole seasoning, salt, and pepper to taste.
5. Cover and let simmer on low heat for about 90 to 120 minutes, or until the beans are tender.
6. Meanwhile, cook the long grain rice according to package instructions.
7. Serve the red beans over the rice, garnished with green onions.

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Notes

For added heat, serve with hot sauce on the side. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 9g
• Protein: 20g
• Cholesterol: 40mg