If there’s one dish that truly represents the heart and soul of Louisiana cuisine, it’s Louisiana red beans and rice. This comforting, slow-simmered meal is rich in flavor, deeply rooted in Creole tradition, and loved for its simplicity and warmth. Whether you’re cooking it for a cozy family dinner or recreating the taste of New Orleans at home, this Louisiana red beans and rice recipe delivers authentic Southern flavor in every bite.
In this complete guide, you’ll learn the history behind the dish, essential ingredients, step-by-step cooking instructions, and expert tips to make it taste just like it came from a Louisiana kitchen.
What Is Louisiana Red Beans and Rice?
Louisiana red beans and rice is a classic Creole dish made with red kidney beans, smoked sausage (usually andouille), aromatics known as the Holy Trinity (onion, bell pepper, and celery), and long-grain white rice. Traditionally slow-cooked until creamy and rich, it’s a meal that’s both budget-friendly and incredibly satisfying.
Historically, this dish was cooked on Mondays, which was laundry day in many Louisiana homes. Beans could simmer slowly while chores were done, making it practical as well as delicious.
Why This Louisiana Red Beans and Rice Recipe Works
- Authentic Creole flavors
- Simple, pantry-friendly ingredients
- Creamy beans without cream
- Perfect balance of smoky, savory, and spicy
- Naturally gluten-free
- Tastes even better the next day
This recipe stays true to tradition while being easy enough for home cooks of all levels.
Ingredients for Louisiana Red Beans and Rice
For the Red Beans
- 1 pound dried red kidney beans
- 10–12 cups water (or low-sodium chicken broth)
- 1 pound smoked andouille sausage, sliced
- 1 medium onion, finely chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon black pepper
- Salt, to taste
- 1 tablespoon vegetable oil
- Optional: ham hock or smoked ham bone
For the Rice
- 2 cups long-grain white rice
- 4 cups water
- 1 teaspoon salt
How to Make Louisiana Red Beans and Rice (Step-by-Step)
Step 1: Soak the Beans
Rinse the dried red kidney beans thoroughly. Soak them overnight in a large bowl with enough water to cover by at least 2 inches. This helps soften the beans and reduces cooking time.
Shortcut: If you’re short on time, use the quick-soak method by boiling the beans for 2 minutes, then letting them sit covered for 1 hour.
Step 2: Prepare the Holy Trinity
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion, bell pepper, and celery. Sauté for 5–7 minutes until softened and fragrant.
Add the minced garlic and cook for another 30 seconds.
Step 3: Brown the Sausage
Add the sliced andouille sausage to the pot. Cook until lightly browned and the smoky oils release into the vegetables. This step builds the deep, signature flavor of Louisiana red beans and rice.
Step 4: Simmer the Beans
Drain the soaked beans and add them to the pot. Pour in the water or broth, then add bay leaves, thyme, paprika, cayenne, black pepper, and optional ham hock.
Bring everything to a boil, then reduce to a gentle simmer. Cover partially and cook for 2½ to 3 hours, stirring occasionally.
Step 5: Mash for Creaminess
Once the beans are tender, remove the bay leaves and ham bone (if used). Using the back of a spoon, mash some of the beans against the side of the pot. This creates the naturally creamy texture Louisiana red beans and rice is known for.
Continue simmering uncovered for another 20–30 minutes until thick.
Step 6: Cook the Rice
While the beans finish cooking, prepare the rice. Bring water and salt to a boil, add rice, cover, and simmer for 15–18 minutes. Fluff with a fork and set aside.
Step 7: Serve
Spoon the rich red beans over a bed of fluffy white rice. Serve hot with optional green onions or hot sauce.
Authentic Tips for the Best Louisiana Red Beans and Rice
- Never rush the beans – low and slow is key
- Don’t over-spice early – flavors intensify as it cooks
- Use andouille sausage for authentic smoky flavor
- Mash the beans, don’t blend them
- No tomatoes – traditional Louisiana red beans and rice never includes tomatoes
Variations of Louisiana Red Beans and Rice
Spicy Red Beans and Rice
Increase cayenne pepper or add chopped jalapeños.
Vegetarian Red Beans and Rice
Skip the sausage and ham. Add smoked paprika and liquid smoke for depth.
Creamier Red Beans
Mash more beans or simmer longer uncovered.
Instant Pot Red Beans and Rice
Cook soaked beans on high pressure for 35 minutes with natural release.
What to Serve with Louisiana Red Beans and Rice
- Cornbread
- Fried chicken
- Collard greens
- Cajun sausage on the side
- Simple green salad
Storing and Reheating
Storage
Store red beans and rice separately in airtight containers for up to 5 days in the refrigerator.
Freezing
Red beans freeze beautifully for up to 3 months. Rice is best made fresh.
Reheating
Reheat gently on the stove with a splash of water or broth.
Nutritional Benefits of Red Beans and Rice
- High in plant-based protein
- Rich in fiber
- Naturally cholesterol-free
- Budget-friendly and filling
- Balanced carbs and protein
Frequently Asked Questions
Can I use canned beans?
Yes, but dried beans provide better texture and flavor. If using canned, reduce cooking time significantly.
Is Louisiana red beans and rice spicy?
Traditionally mild to medium, but easily adjustable.
Why is it creamy without cream?
The starch released from slow-cooked beans creates natural creaminess.
Final Thoughts on the Louisiana Red Beans and Rice Recipe
This Louisiana red beans and rice recipe is more than just a meal—it’s a piece of Southern history served in a bowl. Hearty, comforting, and deeply flavorful, it’s the kind of dish that brings people together and tastes even better the next day.
