Louisiana Red Beans and Rice

Louisiana ribbons and rice in a white bowl with cornbread.

5 from 1 vote

Red beans and rice is a classic Louisiana dish made with dried red beans, spicy smoked sausage, and chopped vegetables cooked low and slow with a couple of unexpected ingredients added to really turn up the flavor. This dish is comforting, hearty, and loaded with flavor!

Prep Time15 mins

Cook Time2 hrs 40 mins

Total Time2 hrs 55 mins

Course: Main Course

Cuisine: American

Servings: servings

Calories: 532kcal

Author: Ashley Boyd

Equipment

6 quart Dutch oven

Ingredients

1 pound dried red beans or kidney beans
2 tablespoons olive oil extra virgin
1 pound spicy smoked pork sausage such as andouille, sliced
1 medium yellow onion chopped
1 medium green bell pepper seeded and chopped
3 ribs celery chopped
4 cloves garlic minced
3 tablespoons fresh jalapenos seeded and chopped
1 tablespoon smoked paprika or sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme leaves
1 teaspoon dried oregano
½ teaspoon cayenne pepper
Salt to taste
Cracked black pepper to taste
2 cups low sodium chicken stock
4-5 cups water
1 tablespoon Worcestershire sauce
2 teaspoons liquid smoke
3 bay leaves
2 cups cooked white rice for serving
Freshly chopped parsley and green onions for garnish

Instructions

Rinse and pick through the beans, removing any misshapen or discolored beans and any small pebbles. Place the red beans in a large pot and add enough cold water to cover the beans by about 3 inches.
Cover the pot and allow the beans to soak overnight at room temperature. Discard the soaking water and rinse the beans before cooking them.
Heat the olive oil in a 6 to 7-quart Dutch oven over medium-high heat. Add the smoked sausage and cook for about 3 to 5 minutes until browned. Add the onion, bell pepper, celery, and jalapenos and cook for 3 to 4 minutes until the onion is softened. Add the garlic and cook for an additional minute until fragrant.
Season the sausage and veggies with paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper. Cook while stirring with a wooden spoon for about a minute.
Add the red beans, chicken stock, water, Worcestershire sauce, liquid smoke, and bay leaves. Give everything a good stir, allow the ingredients to come to a boil, then reduce the heat to medium-low, and simmer the beans for 1 ½ hours, stirring occasionally.
After 1 ½ hours, smash some of the beans against the pot with the back of the wooden spoon. Cover the pot and cook the beans for another hour until very tender. Add more water as needed if the beans become too dry.
Discard the bay leaves and serve red beans and rice over white rice. Garnish with chopped parsley and green onions if desired.

Notes

Louisiana-style spicy smoked pork sausage and Andouille work great for this recipe, but you can also use mild pork, beef, or turkey smoked sausage.
Leftover red beans and rice can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition