Louisiana Red Beans and Rice Recipe
Ingredients
For the Red Beans:
1 lb dried red beans, soaked overnight
1 lb andouille sausage, sliced
1 medium onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
6 cups chicken or vegetable broth
2 bay leaves
1 tsp smoked paprika
1 tsp cayenne pepper (adjust to taste)
1 tsp dried thyme
1 tsp oregano
Salt and black pepper, to taste
2 tbsp olive oil or butter
For the Rice:
2 cups white rice
4 cups water or chicken broth
Pinch of salt
Instructions
Prepare the Base:
Heat olive oil or butter in a large pot over medium heat.
Sauté the chopped onion, bell pepper, celery, and garlic until softened and aromatic (about 5–7 minutes).
Cook the Sausage:
Add the sliced andouille sausage to the pot and cook until browned.
Add the Beans and Spices:
Stir in the soaked red beans, smoked paprika, cayenne pepper, thyme, oregano, and bay leaves.
Pour in the chicken broth, ensuring the beans are fully covered.
Simmer Until Tender:
Bring the pot to a boil, then reduce to a simmer. Cover and cook for 2–2.5 hours, stirring occasionally, until the beans are soft and the mixture has thickened.
Prepare the Rice:
While the beans are simmering, cook the rice.
Combine the rice, water (or chicken broth), and a pinch of salt in a pot.
Bring to a boil, reduce to a simmer, cover, and cook for 18–20 minutes. Fluff with a fork.
Adjust Seasoning:
Taste the red beans and adjust the seasoning with salt and black pepper as needed.
Serve:
Serve the red beans over a bed of rice. Garnish with chopped parsley or green onions for a burst of freshness.
Prep Time: 15 minutes
Cook Time: 2.5 hours
Servings: 6