Do you have to soak the beans for Louisiana Red Beans and Rice?

Soaking helps the beans cook more evenly and faster, but it isn’t required. A quick-soak or longer simmer still gives you tender, creamy beans with great flavor.

Can you use canned beans instead of dried?

You can use canned beans, but the texture won't fully match dried beans. Reduce simmer time and adjust seasoning so the dish stays balanced.

What kind of sausage works best?

Andouille sausage gives authentic smoky flavor, but smoked sausage or turkey sausage also works. Choose something boldly seasoned for the best depth in the dish.

Can you make this recipe in a slow cooker?

Yes. For the best flavor, sauté the vegetables and sausage first, then cook everything on low for 7–8 hours until the beans are silky and tender.

How do you thicken the beans?

Mash a small portion of the beans and stir them back into the pot. As the mixture simmers, it naturally thickens into a creamy sauce.

Louisiana Red Beans and Rice – Stunning Comfort You’ll Love

Name: Louisiana Red Beans and Rice
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: Creole
Ingredients: 1 pound dried red beans, rinsed and sorted; 12 ounces andouille sausage, sliced; 1 tablespoon vegetable oil; 1 large onion, diced; 1 cup diced celery; 1 cup diced green bell pepper; 4 cloves garlic, minced; 2 bay leaves; 1 teaspoon dried thyme; 1 teaspoon cayenne pepper, or to taste; 1 teaspoon smoked paprika; 1 teaspoon black pepper; 1 teaspoon salt, plus more to taste; 6 cups water or low-sodium chicken broth; 2 cups cooked long-grain white rice; 2 tablespoons chopped green onions, for garnish; Hot sauce, for serving

Description

A hearty, creamy Creole classic made with tender red beans slowly simmered with smoky andouille sausage, onions, celery, bell pepper, garlic, and warm spices, then spooned over fluffy long-grain white rice for cozy, comforting flavor in every bite.

Ingredients

Scale

1 pound dried red beans, rinsed and sorted
12 ounces andouille sausage, sliced
1 tablespoon vegetable oil
1 large onion, diced
1 cup diced celery
1 cup diced green bell pepper
4 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
1 teaspoon cayenne pepper, or to taste
1 teaspoon smoked paprika
1 teaspoon black pepper
1 teaspoon salt, plus more to taste
6 cups water or low-sodium chicken broth
2 cups cooked long-grain white rice
2 tablespoons chopped green onions, for garnish
Hot sauce, for serving

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Instructions

Soak the dried red beans overnight in plenty of water, or use a quick-soak method if you are short on time, then drain and rinse the beans.
Heat the vegetable oil in a large heavy pot over medium heat, then add the diced onion, celery, and green bell pepper and cook until softened and fragrant.
Stir in the minced garlic and sliced andouille sausage and cook for a few minutes, allowing the sausage to brown lightly around the edges.
Add the drained beans to the pot along with the bay leaves, dried thyme, cayenne, smoked paprika, black pepper, salt, and the water or chicken broth.
Bring the mixture to a gentle boil, then reduce the heat to low, cover partially, and simmer, stirring occasionally, until the beans are very tender and starting to break down, 1 1/2 to 2 hours.
If the liquid reduces too much while the beans cook, add a little extra water or broth to keep them just covered and prevent sticking.
For a creamier texture, use the back of a spoon to mash some of the beans against the side of the pot and stir them back into the mixture.
Taste and adjust the seasoning with additional salt, pepper, or cayenne as needed to balance heat and flavor.
While the beans finish simmering, cook the long-grain white rice according to the package directions and keep it warm for serving.
To serve, spoon the hot red beans over bowls of warm rice, garnish with chopped green onions, and add hot sauce at the table if you like extra heat.

Notes

If you forget to soak the beans, use a quick-soak method or extend the simmering time until the beans are fully tender.
For a slightly lighter dish, you can substitute turkey sausage or reduce the sausage amount and add extra vegetables.
The beans will continue to thicken as they cool, so add a splash of water or broth when reheating leftovers to loosen the texture.
Store the beans and rice in separate containers in the refrigerator so the rice does not become mushy.
This recipe freezes well, so you can cool the beans completely, portion them into airtight containers, and freeze for easy future meals.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Dinner
Method: Stovetop
Cuisine: Creole

Nutrition

Serving Size: 1 1/2 cups
Calories: 600
Sugar: 6
Sodium: 900
Fat: 18
Saturated Fat: 6
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 80
Fiber: 12
Protein: 25
Cholesterol: 60