Louisiana Red Beans and Rice
Experience the heartwarming flavors of the South with this classic Louisiana Red Beans and Rice recipe, a soul-satisfying dish that’s both hearty and packed with authentic Cajun flair. Perfectly tender red kidney beans are slow-simmered with the "holy trinity" of diced onion, green bell pepper, and celery, then infused with smoky sausage, aromatic spices like thyme, oregano, and paprika, and a touch of cayenne for a gentle kick. The slow cooking method creates a rich, creamy texture, making every bite irresistible. Serve this crowd-pleaser over fluffy white rice and garnish with fresh green onions and a splash of hot sauce for a true taste of New Orleans. Easy to prepare and perfect for meal prep, this comforting dinner recipe is ideal for weeknights, gatherings, or any time you crave a soulful Southern classic!
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Recipe Information
Ingredients
- 1 pound dried red kidney beans
- 8 cups water
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 large green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 12 ounces smoked sausage, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups cooked white rice
- 0.25 cup green onions, sliced (optional, for garnish)
- 1 to taste hot sauce (optional, for serving)
Instructions
Rinse and sort the dried kidney beans, removing any debris or damaged beans. Place them in a large bowl and cover them with water. Let soak overnight, or for at least 8 hours. Drain and rinse before cooking.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté for about 5 minutes, until the vegetables start to soften.
Add the minced garlic and sliced smoked sausage to the pot. Cook for another 3–4 minutes, stirring occasionally, until the sausage begins to brown and the garlic is fragrant.
Add the soaked and drained kidney beans to the pot. Pour in 8 cups of water and stir to combine.
Season the mixture with dried thyme, oregano, paprika, cayenne pepper, bay leaves, salt, and black pepper. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and cover the pot with a lid. Simmer the beans for 2–2.5 hours, stirring occasionally, until the beans are tender and creamy. Adjust the seasoning if needed.
Remove and discard the bay leaves. Use the back of a spoon or a potato masher to slightly mash some of the beans in the pot. This will help thicken the mixture.
Serve the red beans over a bed of cooked white rice. Garnish with sliced green onions and add a dash of hot sauce, if desired.
Nutrition Facts
Calories |
4279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 7936 mg | 345% | |
| Total Carbohydrate | 592.6 g | 215% | |
| Dietary Fiber | 84.8 g | 303% | |
| Total Sugars | 29.6 g | ||
| Protein | 179.9 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1147 mg | 88% | |
| Iron | 56.7 mg | 315% | |
| Potassium | 8778 mg | 187% | |
*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.
