Name: Louisiana Red Beans And Rice Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Cajun
Ingredients: 1 lb dried red beans, rinsed and soaked overnight; 1 lb smoked sausage, sliced; 1 onion, chopped; 1 bell pepper, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 6 cups water or chicken broth; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp cayenne pepper; 1 tsp smoked paprika; 1 tsp dried thyme; 2 bay leaves; 1 tsp Creole seasoning; 1 tbsp olive oil; 1 tsp Worcestershire sauce; 1 tsp hot sauce (optional); 3 cups cooked white rice; 2 green onions, chopped (for garnish)

There's nothing quite like the comforting, smoky aroma of Louisiana Red Beans and Rice simmering on the stove. This classic Creole dish is rich, hearty, and packed with deep flavors that only get better with time. With tender red beans, savory andouille sausage, and a perfect blend of spices, it’s a meal that warms both the body and soul.

I first fell in love with this dish during a trip to New Orleans, where it was served with a side of cornbread and a generous sprinkle of green onions. Since then, it’s become a staple in my home, especially on Mondays—just like tradition calls for. If you're looking for an easy, budget-friendly meal that delivers big on taste, you’ve come to the right place. Let’s get started!

Why You'll Love This Louisiana Red Beans And Rice

Get ready to fall in love with your new go-to comfort meal. Louisiana Red Beans and Rice isn’t just a Southern classic—it’s a flavorful, easy-to-make dish that the whole family will love.

First off, this recipe is incredibly budget-friendly. Using pantry staples like dried red beans, rice, and a few key spices, you can feed a crowd without spending much. It’s the perfect way to stretch your grocery budget while still making something delicious.

It’s also deeply flavorful. Thanks to slow simmering, the beans soak up every bit of smoky goodness from the andouille sausage, ham hock, and spices. The result? A rich, creamy, and hearty dish that gets even better the next day.

Hands-off cooking is another major win. Once everything is in the pot, it simmers away with minimal effort, making it perfect for busy weeknights or meal prep. Just set it and let it work its magic.

Finally, this dish is versatile. Whether you like it mild or extra spicy, with sausage or vegetarian-style, there are endless ways to tweak it to your taste. Pair it with cornbread, hot sauce, or a simple side salad for a meal that never disappoints.

Ingredients Notes

The magic of Louisiana Red Beans and Rice lies in the simple, wholesome ingredients that come together to create bold, comforting flavors. Here’s what you’ll need:

Red Beans – Traditional red beans (not kidney beans) are the heart of this dish. If using dried beans, soak them overnight for faster cooking and a creamier texture. Canned beans can work in a pinch, but the flavor won’t be as deep.

Andouille Sausage – This smoked sausage adds a signature spice and richness to the dish. If you can’t find andouille, try smoked kielbasa or chorizo for a similar depth of flavor.

Ham Hock or Smoked Turkey Leg – For an extra layer of smokiness, a ham hock or smoked turkey leg is a must. It slowly releases its flavor into the beans as they cook, creating a savory, well-rounded taste.

Holy Trinity (Onion, Bell Pepper, Celery) – A staple in Creole and Cajun cooking, this trio of aromatics lays the foundation for bold flavor. Sautéing them before adding the beans enhances their sweetness and depth.

Creole Seasoning – A good blend of paprika, garlic powder, onion powder, cayenne, and herbs brings the perfect amount of spice. Store-bought works fine, but making your own gives you complete control over the heat level.

Rice – Classic white rice is the perfect pairing for the creamy red beans. Long-grain works best, as it stays fluffy and absorbs the flavorful sauce beautifully.

A large Dutch oven or stockpot is recommended for even cooking and optimal flavor development. A slow cooker or Instant Pot can also be used for a more hands-off approach.

How To Make This Louisiana Red Beans And Rice

Creating this iconic dish is simpler than you might think. Let’s break it down step by step.

1. Soak the Beans – If using dried beans, rinse and soak them overnight in a large bowl of water. This softens them and helps reduce cooking time. If you’re short on time, a quick soak (boiling for 1 minute, then letting them sit for an hour) works too.

2. Sauté the Aromatics – In a large pot, heat some oil over medium heat. Add chopped onion, bell pepper, and celery, cooking until softened and fragrant. Stir in minced garlic and cook for another minute, releasing its rich aroma.

3. Brown the Sausage – Slice the andouille sausage and add it to the pot, searing until lightly browned. This helps develop a deep, smoky flavor that will infuse into the beans.

4. Simmer Everything Together – Drain the soaked beans and add them to the pot along with a ham hock, Creole seasoning, bay leaves, and enough water or chicken broth to cover. Bring to a boil, then reduce the heat and let it simmer uncovered for 1.5 to 2 hours, stirring occasionally.

5. Mash Some Beans for Creaminess – Once the beans are tender, remove about a cup of them and mash them against the side of the pot. Stir them back in to create a creamy, rich consistency. Adjust the seasoning with salt, pepper, and more Creole seasoning as needed.

6. Serve Over Rice – Spoon the red beans over a bed of freshly cooked white rice. Garnish with chopped green onions and a splash of hot sauce for an extra kick. Enjoy!

This dish takes around 2 to 2.5 hours from start to finish, but most of that time is hands-off. The longer it simmers, the better the flavors develop, so don’t rush the process!

Storage Options

Louisiana Red Beans and Rice stores beautifully, making it a perfect meal prep option.

Refrigerator: Store leftovers in an airtight container for up to 5 days. The flavors will deepen over time, making it even better the next day.

Freezer: Let the beans cool completely before transferring them to freezer-safe bags or containers. They’ll keep for up to 3 months. Freeze in portions for easy reheating.

Reheating: For best results, reheat on the stovetop over medium heat, adding a splash of water or broth to loosen it up. Microwave in 1-minute intervals, stirring in between, until warmed through.

Variations and Substitutions

This dish is incredibly flexible—here are some ways to switch it up:

Vegetarian Version – Skip the sausage and ham hock, and use vegetable broth instead of water. Add smoked paprika or a splash of liquid smoke to maintain the deep, smoky flavor.

Spicier Kick – Want more heat? Add extra cayenne pepper, sliced jalapeños, or a few dashes of Louisiana-style hot sauce.

Slow Cooker Method – Add all ingredients to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours. This hands-off method allows the flavors to develop beautifully.

Instant Pot Method – Use the sauté function to cook the aromatics and sausage, then add everything else. Pressure cook on high for 45 minutes, followed by a natural release for 15 minutes.

No matter how you prepare it, this Louisiana Red Beans and Rice recipe is sure to become a household favorite. So grab your ingredients, let it simmer low and slow, and enjoy the deep, rich flavors of this Southern classic!