Best Lousiana Red Beans and Rice Recipe

Red Beans and Rice is a classic Creole and Cajun dish from Louisiana, traditionally cooked on Mondays as a way to use up leftovers from the weekend. It’s a comforting, hearty dish made with red beans, vegetables, spices, and often paired with smoked sausage or ham. The dish is a reflection of the deep culinary traditions of Louisiana, mixing African, French, Spanish, and Caribbean influences.

History of Red Beans and Rice

The history of Red Beans and Rice in Louisiana is as rich as the dish itself. The tradition of cooking beans on Mondays dates back to the time when Monday was wash day. While the women of the house were busy washing clothes, the dish would simmer slowly on the stove, allowing them to attend to other chores. Red beans, which were inexpensive and easy to store, became a staple in the diet of many Louisianians. The dish would often include leftovers from the weekend, such as ham bones or smoked sausage, adding flavor and making the meal even heartier.

Instructions

Step 1: Soak the Beans

Before you begin cooking, you’ll need to soak the beans. This step helps to soften the beans and reduce the cooking time.

1. Place the dried red beans in a large bowl and cover them with at least 6 cups of water.
2. Let the beans soak for at least 4 hours, or overnight if you prefer. If you’re short on time, you can also use the quick soak method by boiling the beans for 2 minutes, then turning off the heat and letting them sit for an hour.

Once the beans are soaked, drain and rinse them.

Step 2: Cook the Sausage and Vegetables

While the beans are soaking, prepare the sausage and vegetables:

1. Slice the smoked sausage into rounds or half-moons, about ¼ inch thick. If you’re using ham hocks, you can set those aside for now.
2. Heat a large pot (such as a Dutch oven) over medium heat and add the olive oil.
3. Add the sausage to the pot and sauté it until it is nicely browned and slightly crispy, about 5–7 minutes. If you’re using ham hocks, brown them in the pot at this stage.
4. Remove the sausage from the pot and set it aside. You’ll add it back later.
5. In the same pot, add the diced onion, bell pepper, and celery (the “holy trinity” of Cajun cooking). Sauté until the vegetables are soft and translucent, about 5 minutes.
6. Add the minced garlic and sauté for another 1–2 minutes, until fragrant.

Step 3: Simmer the Beans

Once the vegetables are ready, it’s time to add the soaked red beans and simmer them into a rich, flavorful dish.

1. Add the soaked and drained beans to the pot with the vegetables.
2. Pour in the 6 cups of water, and add the bay leaves, thyme, smoked paprika, cayenne pepper, black pepper, and salt. Stir to combine.
3. If you’re using a ham hock, add it now for additional flavor.
4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1½ to 2 hours, or until the beans are tender and the flavors are well developed. Stir occasionally to prevent the beans from sticking to the bottom of the pot.
5. While the beans are cooking, check the consistency. If it gets too thick, add a little more water. You want the beans to be creamy but not soupy.

Step 4: Finish the Dish

Once the beans are tender and flavorful, it’s time to finish the dish:

1. After the beans are fully cooked, add the browned sausage back into the pot. Stir well to combine, and let the sausage warm through.
2. Add the Worcestershire sauce, hot sauce, and vinegar (if using) to taste. These ingredients help balance the richness of the dish and add complexity.
3. Taste the beans and adjust the seasoning with additional salt, pepper, or hot sauce as needed.

Step 5: Prepare the Rice

While the beans are simmering, prepare the rice:

1. In a separate saucepan, bring 4 cups of water to a boil.
2. Add the rice, butter (if using), and salt. Stir briefly.
3. Reduce the heat to low, cover the pot, and let the rice simmer for about 18–20 minutes, or until the rice is tender and the water is absorbed.
4. Fluff the rice with a fork and set aside.

Step 6: Serve

To serve, place a scoop of rice in a bowl or on a plate, and ladle the red beans and sausage mixture on top. You can garnish with chopped green onions or fresh parsley if desired.

Tips for the Perfect Red Beans and Rice

1. Use Good Sausage: Andouille sausage is the traditional choice for Red Beans and Rice. It has a smoky, spicy flavor that adds depth to the dish. If you can’t find Andouille, any good quality smoked sausage will work, but try to avoid mild varieties.

2. Don’t Rush the Simmer: The beans need time to cook slowly and absorb all the flavors. Plan to cook the beans for at least 1½ to 2 hours for the best texture and taste.

3. Adjust the Heat: Red Beans and Rice can be as spicy as you like. Adjust the amount of cayenne pepper and hot sauce based on your preference for heat. You can also reduce the heat entirely if you prefer a milder version.

4. Let the Dish Sit: Red Beans and Rice often tastes even better the next day, once the flavors have had time to meld. If you have time, make it a day ahead and let it rest in the fridge overnight.

5. Add Extra Flavor: Don’t be afraid to experiment with additional ingredients, such as smoked ham hocks, turkey necks, or even a little bit of bacon. Each addition adds its own unique flavor.

Conclusion

Louisiana Red Beans and Rice is a comforting, flavorful dish that embodies the spirit of Creole and Cajun cooking. It’s the perfect meal for any occasion, whether it’s a family dinner or a special celebration. With its rich, creamy beans, smoky sausage, and aromatic vegetables, it’s a dish that’s sure to impress.

Yield: 8

Best Lousiana Red Beans and Rice Recipe

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Red Beans and Rice is a classic Creole and Cajun dish from Louisiana, traditionally cooked on Mondays as a way to use up leftovers from the weekend. It's a comforting, hearty dish made with red beans, vegetables, spices, and often paired with smoked sausage or ham. The dish is a reflection of the deep culinary traditions of Louisiana, mixing African, French, Spanish, and Caribbean influences.

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

• 1 lb dried red kidney beans (or can use canned if in a pinch)
• 1 lb smoked sausage (such as Andouille sausage or kielbasa), sliced into 1/4-inch pieces
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 stalks celery, diced
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp salt (add more to taste later)
• 6 cups chicken broth (or water with chicken bouillon cubes)
• 2 tbsp vegetable oil (for sautéing)
• 2 tbsp Worcestershire sauce (optional)
• 1 tbsp hot sauce (optional)
• Cooked white rice (for serving)
• Chopped green onions (for garnish)

Instructions

1. Prep the Beans:
   If using dried beans, rinse them under cold water, removing any debris. Soak them in water for at least 4 hours or overnight. If using canned beans, rinse them to remove excess sodium and drain.
   
2. Cook the Sausage:
   In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add the sausage slices and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set it aside.
   
3. Sauté Vegetables:
   In the same pot, add another tablespoon of vegetable oil. Add the onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
   
4. Season:
   Stir in the thyme, paprika, cayenne pepper, black pepper, and salt. Mix everything together to coat the vegetables in the seasonings.
   
5. Add Beans and Broth:
   If using soaked beans, drain them and add them to the pot. Pour in the chicken broth, add the bay leaf, Worcestershire sauce, and hot sauce (if using). Bring the mixture to a simmer.
   
6. Simmer:
   Cover the pot and simmer the beans over low heat for 1.5 to 2 hours, stirring occasionally. Check the beans for doneness, and add more broth or water if necessary.
   
7. Finish the Dish:
   When the beans are tender, return the browned sausage to the pot and stir. Simmer for another 15 minutes to let the flavors meld. Taste and adjust seasoning if needed.
   
8. Serve:
   Serve the red beans and sausage over a bed of cooked white rice. Garnish with chopped green onions for freshness.

Notes

Soaking Beans: Soaking dried beans helps them cook more evenly, but if you forget, you can skip soaking and just cook the beans longer.

Sausage: Andouille sausage is traditional for its smoky flavor, but any smoked sausage will work.

Spice Level: Adjust the cayenne pepper and hot sauce to suit your spice tolerance. You can also omit them for a milder version.