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Louisiana Style Red Beans and Rice

Louisiana Style Red Beans and Rice: Comfort in Every Bite

This Louisiana Style Red Beans and Rice recipe combines hearty Andouille sausage with creamy red beans for a comforting meal that satisfies.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Cajun, Southern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beans
  • 1 lb. dry red beans Substitute with kidney beans if needed.
  • 2 Tbsp cooking oil Olive oil is a great alternative.
  • 14 oz. Andouille sausage Select medium or mild if desired.
  • 1 yellow onion Sautéed for sweetness and depth of flavor.
  • 1 green bell pepper Consider red bell pepper for a different taste.
  • 3 ribs celery A crucial part of the 'holy trinity'.
  • 4 cloves garlic Amplifies the aromatic essence of the dish.
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper Adjust for heat levels to suit your preferences.
  • 1/4 tsp freshly cracked black pepper
  • 2 bay leaves
  • 6 cups water Vital for cooking and hydrating the beans.
  • 1 Tbsp salt Or to taste.
For the Rice
  • 1.5 cups long grain white rice Uncooked.
For Garnishing
  • 1/4 cup chopped parsley
  • 3 green onions Sliced for garnish.

Equipment

  • Large pot
  • Bowl
  • potato masher

Method
 

Step-by-Step Instructions
  1. Soak 1 lb. of dry red beans in a large bowl filled with water overnight.
  2. Heat 2 tablespoons of cooking oil in a large pot over medium heat. Slice 14 oz. of Andouille sausage and brown it for about 5–7 minutes. Remove sausage and set aside.
  3. In the same pot, add 1 chopped yellow onion, 1 diced green bell pepper, and 3 chopped ribs of celery. Sauté for about 5–6 minutes. Stir in 4 minced cloves of garlic and cook for an additional minute.
  4. Add 2 teaspoons of smoked paprika, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of cayenne pepper, and 2 bay leaves. Cook for about 1 minute.
  5. Drain and rinse the soaked beans. Add them along with 6 cups of water to the pot. Bring to a boil, then reduce to low and simmer uncovered for about 1 hour.
  6. After an hour, gently mash some of the beans against the pot to thicken the mixture. Simmer uncovered for an additional 30 minutes.
  7. Prepare 1.5 cups of long grain white rice in a separate pot according to package instructions. Simmer until fluffy.
  8. Return the browned sausage to the pot of beans and stir in 1/4 cup of chopped parsley. Adjust with salt if needed and simmer for another 5 minutes.
  9. Serve the bean mixture over rice, garnished with sliced green onions.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 10IUVitamin C: 25mgCalcium: 6mgIron: 15mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freezes well for up to 3 months.

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