Go Back
–+ servings
Louisiana Red Beans on top of rice on a white plate.
Print

Louisiana Red Beans and Rice

This Louisiana Red Beans and Rice recipe is a hearty and flavorful Creole classic, featuring red beans simmered with spices and served over fluffy rice for a comforting, satisfying meal!
Course Main Course
Cuisine Creole, Southern
Keyword Andouille Sausage, Bay Leaf, Bay Leaves, Bell Pepper, Brown Rice, Cajun Seasoning, Chicken and Rice Soup, Dried Beans, Garlic, Garlic Cloves, Kidney Beans, Onion, Parsley, Red Beans, Sage, Thyme
Cooking Method Stovetop
Prep Time 20 minutes
Cook Time 3 hours
Resting Time 8 hours
Total Time 11 hours 20 minutes
Servings 8
Calories 396kcal
Author Adapted from: AllRecipes.com

Equipment

  • Stovetop
  • Large Pot
  • Skillet
  • Medium Pot

Ingredients

  • 1 pound Kidney Beans Dry
  • ¼ cup Olive Oil
  • 1 Onion Large, chopped
  • 1 Bell Pepper Chopped
  • 2 Tablespoons Garlic Minced
  • 2 Celery Stalks Chopped
  • 2 Bay Leaves
  • 1 teaspoon Thyme Dried
  • ¼ teaspoon Sage Dried
  • 1 Tablespoon Parsley Dried
  • 1 teaspoon Cajun Seasoning
  • 1 pound Andouille Sausage Sliced
  • 2 cups Brown Rice

Instructions

  • Rinse beans, then soak in large pot of water overnight.
  • In skillet, heat oil over medium heat, and cook onion, bell pepper, garlic, celery for 3 to 4 minutes.
  • After the beans have soaked overnight, rinse them again, and place them back in a large pot, with 6 cups of water. Add the cooked vegetables, bay leaves, spices. Bring to a boil, reduce heat to medium-low, simmer for 2½ hours.
  • Add the sausage, simmer for another 30 minutes.
  • Meanwhile, prepare the rice: In the medium pot, bring water and rice to a boil, reduce heat, cover and simmer for 20 minutes.
  • Serve beans over rice.

Nutrition

Calories: 396kcal | Carbohydrates: 28g | Protein: 18g | Fat: 24g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 519mg | Potassium: 537mg | Fiber: 6g | Sugar: 2g | Vitamin A: 713IU | Vitamin C: 23mg | Calcium: 44mg | Iron: 3mg