Authentic Louisiana Red Beans and Rice Recipe
Authentic Louisiana Red Beans and Rice is a classic Creole dish featuring tender red kidney beans simmered with smoky bacon, andouille sausage, smoked ham, and a medley of aromatic vegetables and spices. Perfectly seasoned and served over fluffy long grain white rice, this hearty meal delivers bold Southern flavors that are comforting and satisfying.
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Louisiana Creole
Ingredients
Beans and Meat
- 1 pound dried red kidney beans
- ½ pound thick cut bacon (diced)
- 1 pound andouille or smoked sausage (sliced)
- ¼-½ pound smoked ham (diced)
Vegetables and Aromatics
- 1 ½ cups diced onions (about 2 medium onions)
- 1 cup diced celery (2-3 stalks)
- 1 cup diced green bell pepper (1 large bell pepper)
- 4 cloves garlic (minced)
- ½ cup thinly sliced green onion shoots (divided)
- ¼ cup finely chopped fresh parsley (divided)
Liquids and Seasonings
- 10 cups chicken stock
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon black pepper (or to taste)
- 3 bay leaves
- Cajun seasoning to taste
- Long grain white rice (for serving)
Instructions
- Soak Beans: The night before cooking, sort through the beans to remove any stones. Place the dried beans in a large bowl and cover with cold water by a few inches. Soak the beans overnight. Before cooking, drain and rinse them thoroughly.
- Sear Meats: Heat a large pot over medium heat. Cook the diced bacon until mostly crispy, about 15 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Reserve some of the bacon grease in the pot. Next, sear the sliced sausage in batches until browned on both sides, about 10 minutes. Set the sausage aside with the bacon.
- Sauté Vegetables: In the same pot, add onions, celery, and green bell pepper. Sauté while stirring until the onions are translucent and beginning to caramelize, about 10 minutes. Scrape up any browned bits from the bottom of the pot as you cook. Add minced garlic and cook until fragrant, about 1 minute more.
- Simmer Beans: Return the cooked bacon and sausage to the pot along with the soaked beans, chicken stock, diced smoked ham, dried oregano, dried thyme, black pepper, half of the fresh parsley, and half of the green onions. Stir to combine. Add the bay leaves. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for about 2 hours until beans are tender and the liquid has thickened to your liking. Skim off any foam that rises to the surface. Stir occasionally to prevent sticking.
- Thicken Beans: For thicker beans, smash some of the cooked beans against the side of the pot using a wooden spoon or masher to add creaminess. Remove and discard the bay leaves.
- Season and Finish: Stir in the remaining green onions and parsley. Taste the beans and add Cajun seasoning, salt, or pepper as desired to enhance flavor.
- Serve: Serve the red beans hot over cooked long grain white rice. Garnish with additional green onions and parsley. Optionally, top with hot sauce for heat and add a dash of red wine vinegar or pickled onions for a tangy balance.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- Use andouille sausage for authentic smoky flavor, but smoked kielbasa works as a substitute.
- Skimming foam during simmering keeps the broth clear and improves texture.
- Adjust Cajun seasoning based on your preferred spice level.
- Leftover red beans reheat well and flavors deepen over time.
- For a vegetarian version, omit meats and use vegetable broth, adding smoked paprika for a smoky aroma.
