Louisiana-Style Red Beans & Rice Recipe

Introduction

Louisiana-Style Red Beans & Rice is a comforting and flavorful dish, rich with smoky meats and traditional seasonings. Perfect for a satisfying weeknight meal, it combines tender red beans slow-cooked with ham and sausage, served over fluffy white rice.

Ingredients

• 1 lb. dry small red beans
• Kosher salt
• 2 bay leaves
• 1 large yellow onion, finely chopped, divided
• 2 tbsp. canola oil, divided
• 1 lb. smoked ham, chopped
• 12 oz. andouille sausage, sliced into 1/4″ rounds
• 3 celery ribs, chopped
• 1 green bell pepper, seeds and ribs removed, finely chopped
• 3 garlic cloves, chopped
• 1 tbsp. finely chopped fresh thyme
• 1 c. low-sodium chicken broth
• Finely chopped fresh parsley, for serving
• Cooked white rice, for serving

Instructions

1. Step 1: Pick through the beans to remove any rocks or broken beans. Place beans in a large plastic container with a lid. Add 2 tablespoons salt and 10 cups water, stirring to dissolve the salt. Cover and soak for at least 8 hours or overnight.
2. Step 2: Drain and rinse the beans, then transfer to a 5- to 6-quart pot. Cover with 2 quarts of fresh water. Add the bay leaves and half of the chopped onion. Bring to a boil over high heat, then reduce to medium and cook, stirring occasionally and mashing some beans against the side of the pot with a wooden spoon, until thickened, about 1 hour.
3. Step 3: When the beans have about 15 minutes left, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chopped ham and cook, stirring occasionally, until it starts to brown, about 7 to 9 minutes. Transfer the ham to the pot with the beans using a slotted spoon.
4. Step 4: In the same skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the andouille sausage and cook, stirring occasionally, until browned, about 7 to 9 minutes. Transfer sausage to the pot with the beans using a slotted spoon.
5. Step 5: Using the same skillet, reduce heat to medium and add celery, bell pepper, and remaining onion. Season with 1/2 teaspoon salt. Cook, stirring occasionally, until onions soften, about 4 to 5 minutes. Add garlic and thyme and cook, stirring, until fragrant, 1 to 2 minutes.
6. Step 6: Stir in chicken broth to deglaze the skillet, scraping up browned bits. Add the mixture to the pot with the beans. Bring to a simmer and cook, stirring occasionally, until the liquid reaches a gravy-like thickness, about 30 minutes. Discard bay leaves.
7. Step 7: Serve the red beans over cooked white rice and garnish with finely chopped fresh parsley.

Tips & Variations

• For added depth, try using smoked sausage if andouille is unavailable.
• Soaking beans overnight softens them and reduces cooking time.
• For a spicier kick, add cayenne pepper or hot sauce to taste.

Storage

Store leftover red beans and rice in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen if needed. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dry beans?

While canned beans can be used in a pinch, dry beans soaked and cooked properly yield a better texture and depth of flavor for this dish.

Is andouille sausage necessary?

Andouille adds a distinctive smoky flavor, but you can substitute other smoked or spicy sausages if preferred.

Louisiana-Style Red Beans & Rice Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 61 reviews

Classic Louisiana-style Red Beans & Rice featuring slow-cooked red beans simmered with smoked ham, andouille sausage, and aromatic vegetables served over fluffy white rice. This hearty, comforting dish delivers rich Creole flavors perfect for a satisfying meal.

• Author: Clara
• Prep Time: 10 minutes plus 8 hours soaking
• Cook Time: 2 hours
• Total Time: 2 hours 10 minutes plus soaking time
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun, Creole, Southern American

Ingredients

Scale 1x2x3x

Beans and Seasonings

• 1 lb. dry small red beans
• Kosher salt, divided (about 2 tbsp. for soaking, 1/2 tsp. for vegetables, adjust to taste)
• 2 bay leaves

Vegetables

• 1 large yellow onion, finely chopped, divided
• 3 celery ribs, chopped
• 1 green bell pepper, seeds and ribs removed, finely chopped
• 3 garlic cloves, chopped
• 1 tbsp. finely chopped fresh thyme

Meats

• 1 lb. smoked ham, chopped
• 12 oz. andouille sausage, sliced into 1/4” rounds

Other

• 2 tbsp. canola oil, divided
• 1 cup low-sodium chicken broth
• Finely chopped fresh parsley, for garnish
• Cooked white rice, for serving

Instructions

1. Soak the beans. Pick through the dry red beans to remove any rocks or broken beans. Place them in a large plastic container with a lid. Add 2 tablespoons of kosher salt and 10 cups of water, stirring to dissolve the salt. Cover and let soak at least 8 hours or overnight to soften the beans and begin flavor development.
2. Cook the beans. Drain and rinse the soaked beans, then transfer to a large 5- to 6-quart pot. Add 2 quarts of fresh water, bay leaves, and half of the chopped onion. Bring to a boil over high heat, then reduce to medium. Cook, stirring occasionally and mashing some beans against the pot sides with a wooden spoon to help thicken, for about 1 hour until the beans start to thicken.
3. Brown the smoked ham. With about 15 minutes left on the bean cooking time, heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add chopped ham and cook, stirring occasionally until it starts to brown and develop flavor, about 7 to 9 minutes. Use a slotted spoon to transfer ham to the pot with beans.
4. Brown the andouille sausage. In the same skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the sliced andouille sausage and cook, stirring occasionally, until it browns, about 7 to 9 minutes. Transfer the browned sausage to the pot with the beans using a slotted spoon.
5. Sauté the vegetables. Using the same skillet over medium heat, add chopped celery, bell pepper, and the remaining onion. Season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onions soften, about 4 to 5 minutes. Add garlic and fresh thyme, cooking another 1 to 2 minutes until fragrant.
6. Deglaze and combine. Pour in the low-sodium chicken broth to deglaze the skillet, scraping up any browned bits from the bottom for flavor. Add this mixture to the pot with the beans and meats. Bring to a simmer and cook, stirring occasionally, until the liquid reaches the thickness of gravy, about 30 minutes. Remove and discard bay leaves.
7. Serve. Spoon cooked white rice into bowls and ladle the red bean mixture over the rice. Garnish with finely chopped fresh parsley and serve warm.

Notes

• Soaking beans overnight improves texture and reduces cooking time.
• Mashing some beans during cooking helps create a creamy, thickened sauce.
• For a spicier version, add cayenne pepper or hot sauce to taste.
• Andouille sausage can be substituted with smoked sausage if unavailable.
• Leftovers keep well refrigerated for up to 4 days and freeze beautifully.

Keywords: Red Beans and Rice, Louisiana recipe, Cajun beans, Creole, smoked ham, andouille sausage, Southern comfort food