Authentic Louisiana Red Beans and Rice

This beloved Louisiana dish transforms humble ingredients into something extraordinary through the magic of slow cooking. A cultural touchstone that honors deep-rooted traditions while delivering soul-satisfying comfort that has made this dish a Southern staple.

5 from 1 vote

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Course: Main Course

Cuisine: Cajun, Louisiana, Southern

Keyword: Red Beans and Rice, Authentic Cajun, Louisiana Cuisine, Southern Food

Prep Time: 20

Cook Time: 3

Bean Soaking Time: 8

Total Time: 3 20

Servings: servings

Calories: 480kcal

Equipment

Dutch Oven
Medium Saucepan

Ingredients

For the Red Beans

1 pound dried red kidney beans soaked overnight
1 large onion finely diced (about 1½ cups)
1 green bell pepper diced (about 1 cup)
3 celery stalks diced (about ¾ cup)
4 cloves garlic minced
1 pound smoked andouille sausage sliced into rounds
1 ham hock optional, but adds tremendous depth
3 bay leaves
1 tsp dried thyme
1 tsp dried oregano
2 tbsp Cajun seasoning adjust to your heat preference
1/2 tsp cayenne pepper optional
8 cups chicken stock or water
2 tbsp butter
hot sauce to taste
fresh parsley for garnish

For the Rice

2 cups long-grain white rice
4 cups water
1 tsp salt
1 tbsp butter

Instructions

Heat 2 tablespoons of oil in a large, heavy-bottomed Dutch oven over medium heat. Add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes until vegetables soften and onions become translucent.
Add the minced garlic and cook for another minute until fragrant. Then add the sliced andouille sausage and cook for 3-4 minutes until it begins to brown slightly.
Drain and rinse your pre-soaked beans, then add them to the pot. Stir in the bay leaves, thyme, oregano, Cajun seasoning, and cayenne (if using). Add the ham hock if you're using one. Mix everything together until the beans are well coated with the seasoning mixture.
Pour in the chicken stock or water, ensuring the liquid covers the beans by about an inch. Bring to a boil, then reduce heat to a gentle simmer. Cover partially and cook for 2½-3 hours, stirring occasionally.
When the beans are soft and creamy, remove the bay leaves and ham hock (if used). Take about ¼ cup of beans and mash them with a fork, then stir back into the pot to thicken the mixture. Add the butter and stir until melted.
While the beans are in their final 30 minutes of cooking, prepare your rice. Rinse the rice until the water runs clear. In a medium saucepan, bring 4 cups of water to a boil with salt and butter. Add rice, reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let stand, covered, for 10 minutes before fluffing with a fork.
Serve the beans over the rice, garnish with fresh parsley, and add hot sauce to taste.

Notes

Traditional accompaniments include cornbread, collard greens, hot sauce, and sliced scallions. The beans actually improve with time, developing deeper flavors as they rest. Store beans separately from rice for best results - refrigerate for up to 4 days or freeze for up to 3 months.

For healthier alternatives: Use turkey andouille or chicken sausage instead of pork, replace butter with olive oil, use brown rice instead of white, or make it vegetarian by omitting meat products and using smoked paprika and liquid smoke to maintain the smoky flavor.

Nutrition

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