Authentic Louisiana Red Beans and Rice Recipe

Looking for a hearty rice dish with a kick? This authentic Louisiana red beans and rice is a budget-friendly recipe with incredible Cajun flavor. Andouille sausage joins garden-fresh vegetables, zesty spices, and long grain rice in this deliciously down-home recipe. Lets break it down step by step.

How to Make Red Beans and Rice

This multifaceted Louisiana-style red beans and rice recipe is made easier by breaking down the prep into small steps. Heres a brief overview:

• Start by soaking your beans overnight and dicing any vegetables beforehand.
• When you're ready to begin, transfer the soaked beans to a large pot with water.
• Next, saut onions, bell peppers, garlic, and celery in an oiled skillet until a bit of color appears.
• Add the cooked vegetables, bay leaves, Cajun seasoning, and other spices to the beans.
• Bring the mixture to a boil, then reduce heat and let it simmer for 2 to 2.5 hours.
• Steam the rice and set it aside.
• Stir in Andouille sausage and cook for another 30 minutes.
• Finally, serve the spicy sausage and beans over the rice for a perfect dish!

Red Beans vs. Kidney Beans

While red beans and kidney beans share a similar color, they are two different types of legumes. Red beans are small, rounded, and have a faintly nutty taste, whereas red kidney beans are larger with thicker skin and a deeper hue. Both can be used to make a great red beans and rice dish, but dried kidney beans will need to soak longer before cooking.

How to Soak Beans

Soaking dried beans before cooking not only helps with digestion but also speeds up the cooking time. There are two common methods to soak beans:

• Overnight soak: Simply place the beans in a large stockpot and cover them with twice their volume in water. Let them sit overnight.
• Quick soak: Bring the beans and water to a boil, then remove from heat. Let the beans sit for 1-4 hours, or until they can be easily squeezed.

What to Serve with Red Beans and Rice

This dish is versatile enough to be a main or side. The hearty flavors pair wonderfully with cornbread, collard greens, barbecued meats, or fried chicken.

How to Store Leftover Red Beans and Rice

To keep leftovers fresh, store beans and rice separately in sealed s. Theyll keep in the fridge for up to a week. For long-term storage, portion out rice and beans into freezer bags and freeze for up to three months.

Ingredients

• 1 pound dry kidney beans
• 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
• teaspoon cayenne pepper
• teaspoon dried sage
• 1 pound Andouille sausage, sliced
• 4 cups water
• 2 cups long grain white rice

Directions

Step 1: Gather all ingredients.

Step 2: Rinse the beans and soak them in a large pot of water overnight.

Step 3: Heat olive oil in a skillet over medium heat. Saut the onion, bell pepper, celery, and garlic for about 3-4 minutes until they start to soften.

Step 4: Transfer the soaked beans to a large pot along with 6 cups of water. Stir in the cooked vegetables. Add bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and sage. Bring to a boil.

Step 5: Reduce heat to medium-low and simmer for about 2.5 hours.

Step 6: Stir the sausage into the beans and continue simmering for an additional 30 minutes.

Step 7: Meanwhile, prepare the rice. Bring 4 cups of water and the rice to a boil in a saucepan. Reduce the heat, cover, and simmer for about 20 minutes.

Step 8: Serve the beans and sausage mixture over the steamed rice.

Cooks Note

If you like extra flavor, add a leftover ham bone, ham hock, or bacon while simmering the beans for even more depth.

Nutrition Facts (per serving)

• Calories: 630
• Total Fat: 24g (31% DV)
• Saturated Fat: 7g (34% DV)
• Cholesterol: 33mg (11% DV)
• Sodium: 604mg (26% DV)
• Total Carbohydrates: 79g (29% DV)
• Dietary Fiber: 10g (36% DV)
• Total Sugars: 3g
• Protein: 24g (48% DV)
• Vitamin C: 17mg (19% DV)
• Calcium: 97mg (7% DV)
• Iron: 7mg (36% DV)
• Potassium: 1027mg (22% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.