Louisiana Beans and Rice
Bring a taste of the South to your table with this hearty and flavorful Louisiana Beans and Rice recipe. Packed with tender red kidney beans, smoky andouille sausage, and aromatic vegetables like onion, green bell pepper, and celery, this dish is a comforting classic of Creole cuisine. Seasoned with fragrant thyme, smoked paprika, and a touch of cayenne for a subtle spicy kick, the slow-simmered beans develop a rich and creamy texture that's irresistible. Perfectly served over fluffy white rice and garnished with fresh green onions, this one-pot wonder is easy to make and perfect for feeding a crowd. Whether you’re hosting a family dinner or craving a cozy weeknight meal, this recipe is a delicious way to explore the bold, soulful flavors of Louisiana.
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Recipe Information
Ingredients
- 1 pound dried red kidney beans
- 6 cups water
- 12 ounces andouille sausage, sliced
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.25 teaspoon ground cayenne pepper
- 2 bay leaves
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 4 cups cooked white rice
- 2 tablespoons green onions, chopped
- 1 teaspoon hot sauce (optional)
Instructions
Rinse the dried red kidney beans under cold water and check for any debris. Soak the beans overnight in a large pot filled with water, or use the quick soak method by bringing the beans to a boil for 2 minutes and letting them sit for 1 hour before draining.
In a large stockpot, add the soaked and drained beans along with 6 cups of water. Bring the pot to a boil over medium-high heat, then reduce to a simmer.
Heat a skillet over medium-high heat and cook the sliced andouille sausage until browned, about 5 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the diced onion, green bell pepper, and celery. Sauté the vegetables for 5-7 minutes, or until softened.
Add the minced garlic, thyme, smoked paprika, cayenne pepper, and bay leaves to the vegetables. Stir and cook for 1 minute, until the spices are fragrant.
Transfer the sautéed vegetable mixture and browned sausage to the pot with the beans. Stir in the salt and black pepper.
Cover the pot and simmer over low heat for 2-2.5 hours, stirring occasionally, until the beans are tender and creamy. Add more water if the mixture becomes too thick during cooking.
Taste and adjust the seasoning with additional salt, pepper, or a splash of hot sauce, if desired.
Remove the bay leaves from the pot before serving.
Serve the beans hot over a bed of white rice, garnished with chopped green onions.
Nutrition Facts
Calories |
3503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 9480 mg | 412% | |
| Total Carbohydrate | 496.0 g | 180% | |
| Dietary Fiber | 81.7 g | 292% | |
| Total Sugars | 27.7 g | ||
| Protein | 178.0 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1056 mg | 81% | |
| Iron | 51.8 mg | 288% | |
| Potassium | 8526 mg | 181% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
