Description
Louisiana Red Beans and Rice is a hearty, comforting dish steeped in New Orleans tradition. It features creamy red kidney beans, spicy andouille sausage, and the “holy trinity” of onion, celery, and bell pepper, all simmered together and served over a bed of fluffy white rice.
Ingredients
1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 tablespoons minced garlic
6 cups water
2 bay leaves
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon Cajun seasoning
½ teaspoon cayenne pepper
¼ teaspoon dried sage
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice
Instructions
Preparation:
Gather all ingredients.
Rinse beans, and then soak in a large pot of water overnight.
Cooking Vegetables:
Heat oil in a skillet over medium heat. Cook onion, bell pepper, celery, and garlic in olive oil for 3 to 4 minutes.
Preparing Beans:
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and sage. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Adding Sausage:
Stir sausage into beans, and continue to simmer for 30 minutes.
Cooking Rice:
Meanwhile, prepare the rice. Bring water and rice to a boil in a saucepan. Reduce heat, cover, and simmer for 20 minutes.
Serving:
Serve beans over steamed white rice. Enjoy your Authentic Louisiana Red Beans and Rice! 
Notes
- Soaking the beans reduces cooking time and aids digestion.
- For a spicier dish, increase the amount of cayenne pepper.
- This dish can be made vegetarian by omitting the sausage and using vegetable broth.
- Prep Time: 8 hours (includes soaking beans)
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Creole/Cajun
Nutrition
- Calories: 400 per serving (excluding rice)
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g