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