Description

This classic Red Beans and Rice recipe brings the soul of Louisiana to your kitchen, blending tender red beans, smoky sausage, and fragrant herbs with fluffy rice for a comforting, hearty meal. Perfect for family dinners, meal prep, or a taste of Southern tradition any night of the week.

Ingredients

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For the Red Beans

1 pound dried red kidney beans, rinsed and sorted
6 cups water
2 tablespoons vegetable oil
1 large yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
12 ounces smoked sausage or andouille, sliced
1 (14-ounce) can diced tomatoes (optional)
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional, adjust to taste)
1 teaspoon black pepper
1 1/2 teaspoons salt (or to taste)
1 teaspoon hot sauce (optional)

For the Rice

2 cups long grain white rice
4 cups water or chicken broth
1/2 teaspoon salt

For Garnish

Chopped green onions
Chopped fresh parsley

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Instructions

Soak the Beans – For tender beans and quicker cooking, place the dried kidney beans in a large bowl and cover them with several inches of water. Soak overnight or for at least 8 hours. Drain and rinse before cooking. (To quick-soak, cover beans with 2 inches of water, boil for 2 minutes, turn off heat, cover, and let stand for 1 hour. Drain.)
Sauté the Vegetables and Sausage – Heat vegetable oil in a large heavy pot or Dutch oven over medium heat. Add the diced onion, bell pepper, and celery; cook for 5–7 minutes, stirring, until the vegetables are soft. Stir in the garlic and cook for 1 minute more. Add the sausage slices and cook for another 3–4 minutes until lightly browned.
Simmer the Beans – Stir in the soaked beans, water, diced tomatoes (if using), bay leaves, thyme, oregano, paprika, cayenne, black pepper, and salt. Bring to a boil, then reduce the heat to low, partially cover, and simmer for about 1.5 to 2 hours, stirring occasionally. Add more water if needed to keep the beans covered and cook until the beans are tender and creamy.
Cook the Rice – While the beans finish, combine rice, water or chicken broth, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15–20 minutes or until the rice is tender and water is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.
Finish and Serve – Remove the bay leaves from the beans. Adjust seasoning with salt and hot sauce if desired. Cook uncovered for a few more minutes if the beans are too soupy, mashing some beans against the pot’s side to create a creamy texture. Serve hot beans over fluffy rice, garnished with green onions and fresh parsley.

Notes

For a vegetarian version, omit the sausage and use extra smoked paprika for flavor depth.
Red beans and rice taste even better the next day—perfect for leftovers!
If you prefer creamier beans, mash some against the pot with a spoon near the end of cooking.
Use andouille sausage for a more authentic spicy kick, or substitute kielbasa for a milder flavor.
Smoked turkey or ham can be used instead of sausage for delicious variety.

Nutrition

Serving Size: 1 1/2 cups
Calories: 450
Sugar: 4g
Sodium: 900mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 9g
Protein: 21g
Cholesterol: 30mg