Louisiana Red Beans and Rice

A Hearty, Classic Southern Comfort Dish

Louisiana Red Beans and Rice is the ultimate Southern comfort food. Tender red beans simmered low and slow with smoky Andouille sausage, aromatics, and bold Creole spices — this dish is rich, hearty, and full of authentic flavor.

If you’re a fan of Southern cooking, you’ll love dishes like our seafood boil or sweet candied yams — but nothing quite hits like a warm bowl of red beans and rice.

Why You’ll Love This Recipe

Incredibly Filling: Beans and rice are a satisfying combo that will keep you full for hours.
Deep Creole Flavor: Andouille sausage and classic spices bring bold, smoky heat.

Easy to Make: Simple steps with everyday ingredients. Great for beginners!
Versatile: Works as a main course or a hearty side dish.
Budget-Friendly: Made with pantry staples and minimal meat.

Even Better as Leftovers: The flavors deepen overnight.

Ingredients You’ll Need

Red Beans: 1 pound of dry red beans, soaked overnight.
Andouille Sausage: About 12 to 14 oz, sliced.

Veggies: Onion, celery, red and green bell peppers, garlic.
Seasonings: Salt, pepper, oregano, thyme, paprika, cayenne.
Broth: 6–8 cups of low-sodium vegetable or chicken broth.

Bay Leaves: Add aroma and depth.
Rice: Cooked long-grain white or brown rice, for serving.
Garnishes: Chopped parsley and green onions.

How to Make Louisiana Red Beans and Rice

1. Soak the Beans

Place beans in a large pot or bowl, cover with water (at least 2 inches above the beans), and soak for 8 hours or overnight.

2. Brown the Sausage

In a Dutch oven, heat olive oil over medium. Add sausage slices and cook until browned on both sides. Remove and set aside.

3. Sauté the Veggies

Melt butter in the same pot. Add onions, cook for 3 minutes. Stir in celery and bell peppers, and cook another 4 minutes. Add garlic and cook for 15 seconds.

4. Build the Flavor

Stir in oregano, thyme, paprika, cayenne, salt, and pepper. Pour in broth, scraping up any bits stuck to the bottom.

5. Simmer the Beans

Drain and rinse the soaked beans. Add them and the browned sausage to the pot, along with bay leaves. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours.

6. Check for Doneness

Beans are ready when soft inside with slightly resistant skins. Around 90 minutes in, start testing.

7. Mash for Creaminess

Remove 1 cup of cooked beans, mash them with a fork, and stir them back into the pot to thicken the broth.

8. Finish and Serve

Stir in chopped parsley and green onions. Cook 5 minutes longer, then serve over hot cooked rice.

Tips & Variations

No Sausage? Use smoked ham, turkey, or pork instead.

Want More Flavor? Add a splash of vinegar or lemon juice at the end to brighten the dish.
Make It Spicy: Adjust cayenne or toss in some Creole seasoning.
Using Canned Beans? Use two 15-oz cans, skip soaking, and reduce simmer time to ~30 minutes.

Serving Suggestions

Pair red beans and rice with:

Cornbread or sweet potato wedges
Creamed green beans & mushrooms

Coleslaw for a fresh, cool contrast
And for dessert, try a peach cobbler or raspberry jam puff pastry!

Frequently Asked Questions

Can I use canned beans?
Yes! Use about 2 cans of red beans, drain and rinse them, and shorten the cooking time to 30 minutes.

Are red beans the same as kidney beans?
They’re similar but not the same. Red beans are smaller and have a smoother texture.

Do I have to soak the beans?
Soaking helps reduce cooking time and improves texture, but you can cook them without soaking — just increase the simmer time.

What is Andouille sausage?
A smoked pork sausage seasoned with garlic, pepper, and Creole spices — essential for that classic Louisiana taste.

What thickens red beans and rice?
Mashing some of the beans and letting the pot simmer uncovered thickens the dish naturally.

Save & Enjoy

This classic Louisiana Red Beans and Rice is a flavorful, satisfying dish that brings Southern hospitality to your kitchen. Whether for a weeknight dinner or a casual gathering, it’s sure to become a family favorite.