What the heck is this?
This is that smoky, savory, slow-simmered comfort food that practically defines Louisiana soul. Red beans cooked until creamy with aromatics, Cajun spices, and smoky sausage—all served over a fluffy bed of rice. It’s humble. It’s hearty. It was traditionally made on Mondays with leftover ham bones and whatever was in the pantry, but now it’s a crave-worthy classic that deserves center stage any day of the week.
Why You’ll Love This Recipe
– Pure Southern comfort in a bowl
– Loaded with protein, fiber, and bold flavor
– Great for meal prep—it gets even better the next day
– Feeds a crowd on a budget
– Cozy, spicy, smoky, and super satisfying
The Good Stuff You’ll Need
– 1 lb dried red kidney beans (soaked overnight or use quick-soak method)
– 1 tbsp olive oil
– 1 medium onion, diced
– 1 bell pepper, diced (green is traditional)
– 2 celery stalks, diced
– 4 garlic cloves, minced
– 1 tsp smoked paprika
– 1 tsp dried thyme
– 1/2 tsp cayenne (adjust to your heat tolerance)
– 1/2 tsp black pepper
– 1/2 tsp white pepper (optional, but adds depth)
– 1 bay leaf
– 1 tsp salt (more to taste)
– 1 lb andouille sausage, sliced (or any smoked sausage)
– 6 cups water or low-sodium chicken broth
– Cooked white rice, for serving
– Green onions and hot sauce, for topping
Let’s Do This
Step 1: Soak the beans
Soak your beans overnight in a large bowl of water. Drain and rinse before cooking. (Or quick-soak by boiling them for 2 minutes, then letting them sit, covered, for 1 hour.)
Step 2: Build the flavor base
Heat olive oil in a large Dutch oven over medium heat. Add the onion, bell pepper, and celery—this is your holy trinity. Sauté for 5–7 minutes until soft. Add garlic and cook for 1 more minute until fragrant.
Step 3: Spice it up
Stir in paprika, thyme, cayenne, black pepper, and white pepper. Cook for 1–2 minutes to toast the spices a bit. Add the sliced sausage and cook for 5 minutes until browned.
Step 4: Add beans and simmer
Add the soaked beans, bay leaf, and broth or water. Bring to a boil, then reduce heat to low and simmer, uncovered, for 2 to 2.5 hours. Stir occasionally and add more liquid if it gets too thick.
Step 5: Mash for creaminess
When the beans are fully tender, mash some against the side of the pot with a spoon—this helps thicken the sauce and gives it that classic creamy texture. Add salt to taste at the end (don’t add it too early or the beans may toughen).
Step 6: Serve it right
Spoon the red beans over warm white rice. Top with sliced green onions and a few dashes of Louisiana hot sauce. If you’re feeling wild, a scoop of potato salad on top is how they do it in Baton Rouge.
Serving Suggestions
– Cornbread on the side? Always a good idea.
– Pair with fried chicken or crispy catfish for a full Southern spread.
– A cold beer or sweet tea completes the experience.
Switch It Up
– Use ham hocks or a leftover ham bone for a smokier flavor
– Make it vegetarian by skipping the sausage and using smoked paprika + liquid smoke
– Add a can of diced tomatoes or green chiles for a slight twist
– Use brown rice or cauliflower rice if you want to change up the base
Make-Ahead Tips
– Tastes even better after a day in the fridge—hello, meal prep
– Freezes beautifully—just cool completely, then freeze in portions
– Reheat gently on the stove or in the microwave with a splash of broth
Questions People Actually Ask
Q: Can I use canned beans?
A: You can, but you’ll miss out on the creamy texture you get from simmering dried beans for hours. If you’re short on time, it’s a decent shortcut—just simmer everything for 30–45 minutes instead.
Q: What’s the best sausage to use?
A: Andouille is the classic, but any good smoked sausage will do. Kielbasa is a solid backup.
Q: Is it supposed to be spicy?
A: There’s usually a little heat, but not blow-your-mouth-off spicy. Adjust the cayenne and hot sauce to your taste.
Louisiana Red Beans and Rice: A Spicy Southern Classic That Hits Every Time
- Total Time: 15 minutes
- Yield: 6–8 servings
Description
This is that smoky, savory, slow-simmered comfort food that practically defines Louisiana soul. Red beans cooked until creamy with aromatics, Cajun spices, and smoky sausage—all served over a fluffy bed of rice. It’s humble. It’s hearty. It was traditionally made on Mondays with leftover ham bones and whatever was in the pantry, but now it’s a crave-worthy classic that deserves center stage any day of the week.
Ingredients
– 1 lb dried red kidney beans (soaked overnight or use quick-soak method)
– 1 tbsp olive oil
– 1 medium onion, diced
– 1 bell pepper, diced (green is traditional)
– 2 celery stalks, diced
– 4 garlic cloves, minced
– 1 tsp smoked paprika
– 1 tsp dried thyme
– 1/2 tsp cayenne (adjust to your heat tolerance)
– 1/2 tsp black pepper
– 1/2 tsp white pepper (optional, but adds depth)
– 1 bay leaf
– 1 tsp salt (more to taste)
– 1 lb andouille sausage, sliced (or any smoked sausage)
– 6 cups water or low-sodium chicken broth
– Cooked white rice, for serving
– Green onions and hot sauce, for topping
Instructions
Step 1: Soak the beans
Soak your beans overnight in a large bowl of water. Drain and rinse before cooking. (Or quick-soak by boiling them for 2 minutes, then letting them sit, covered, for 1 hour.)
Step 2: Build the flavor base
Heat olive oil in a large Dutch oven over medium heat. Add the onion, bell pepper, and celery—this is your holy trinity. Sauté for 5–7 minutes until soft. Add garlic and cook for 1 more minute until fragrant.
Step 3: Spice it up
Stir in paprika, thyme, cayenne, black pepper, and white pepper. Cook for 1–2 minutes to toast the spices a bit. Add the sliced sausage and cook for 5 minutes until browned.
Step 4: Add beans and simmer
Add the soaked beans, bay leaf, and broth or water. Bring to a boil, then reduce heat to low and simmer, uncovered, for 2 to 2.5 hours. Stir occasionally and add more liquid if it gets too thick.
Step 5: Mash for creaminess
When the beans are fully tender, mash some against the side of the pot with a spoon—this helps thicken the sauce and gives it that classic creamy texture. Add salt to taste at the end (don’t add it too early or the beans may toughen).
Step 6: Serve it right
Spoon the red beans over warm white rice. Top with sliced green onions and a few dashes of Louisiana hot sauce. If you’re feeling wild, a scoop of potato salad on top is how they do it in Baton Rouge.
Notes
– Use ham hocks or a leftover ham bone for a smokier flavor
– Make it vegetarian by skipping the sausage and using smoked paprika + liquid smoke
– Add a can of diced tomatoes or green chiles for a slight twist
– Use brown rice or cauliflower rice if you want to change up the base
- Prep Time: 15 minutes
Nutrition
- Calories: ~420 kcal
- Fat: ~14g
- Carbohydrates: ~50g
- Protein: ~22g