Total Time
2 hours 20 minutes
Red beans and rice is a quintessential Creole dish, right up there with gumbo and jambalaya. Versions can be found across Louisiana and the Low Country, but most start with the classic sauté of green peppers, celery, and onions, a.k.a. the holy trinity. In our take on the Southern classic, we dice the andouille sausage—instead of slicing it into more traditional coins—so each spoonful gets a pop of texture and flavor. We also incorporate ground sage, which rounds out the smokiness of the pork with its herbaceous, woodsy notes.
For the best red beans and rice, skip the canned bean aisle and vow that this time you’ll actually remember to soak dried red beans in cold water overnight. (And if you still forget, you can quickly rehydrate them in your Instant Pot or on the stove.) Simmer the soaked beans low and slow on the stovetop until they’re rich with the flavors of chicken stock and store-bought Cajun seasoning. Of course, every Southern home cook has their own way of doing things, and you should feel free to take some liberties too. Swap in a smoked ham hock, kielbasa, or another smoked sausage for the andouille. Seek out the classic New Orleans choice of Camellia red kidney beans—or use a different kind of dried bean altogether. Douse the whole thing in hot sauce. Opt for brown rice instead of white rice. Or, make your own Cajun seasoning blend with paprika, cayenne pepper, and garlic powder, among other spices. No matter how you spin it, this blueprint for smoky Louisiana red beans and rice guarantees a big bowl of comfort.
Serve the cooked beans with a side of collard greens, cornbread, and a garnish of thinly sliced green onions. Pro tip: These red beans taste just as good the next day, if not better.
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What you’ll need
Dutch Oven
$133 $80 At Amazon
Cutting Board
$10 At IKEA
Chef's Knife
$34.53 At Amazon
Medium Saucepan with Lid
$36.99 At Amazon
Ingredients
4–6 servings
2
1
1
2
1
3
2
8
¼
1
3½
1
2
6
2
Preparation
Step 1
Heat 2 Tbsp. vegetable oil in a Dutch oven or other heavy, large pot over medium. Cook 1 large onion, coarsely chopped, 1 medium green bell pepper, coarsely chopped, and 2 stalks celery, coarsely chopped, stirring occasionally, until onion is translucent, about 5 minutes. Add 1 lb. dried kidney beans, soaked overnight, drained, 3 garlic cloves, finely chopped, and 2 fresh bay leaves. Cook, stirring often, 2 minutes.
Step 2
Pour in 8 cups low-sodium chicken broth or 4 cups low-sodium chicken broth plus 4 cups water and bring to a boil. Stir in ¼ cup finely chopped parsley, 1 Tbsp. Cajun seasoning, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. ground sage, and 2 tsp. freshly ground pepper. Reduce heat to medium-low and simmer, adding more broth or water (up to ½ cup) as needed to keep beans submerged, until beans are tender but still intact, 1½–2 hours. Add 6 oz. andouille sausage, cut into ½" pieces, and simmer 30 minutes. Taste and add more salt if needed; remove and discard bay leaves.
Step 3
Bring 4 cups water to a boil in a medium saucepan. Add 2 cups long-grain rice and remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and return to a boil. Reduce heat to low, cover, and cook rice until grains are tender and liquid is absorbed, 30–35 minutes.
Step 4
Divide rice among bowls and ladle beans over. Top with parsley.
How would you rate Smoky, Spicy Creole Red Beans and Rice?
Leave a Review
Reviews (7)
Back to TopThis was delicious! I have made this recipe twice now, and both times I used dried kidney beans from Goya, and soaked them for roughly 12 hours before following the recipe. The timings were perfect for me. The only difference was I covered the pot while the beans were simmering on medium-low heat. The consistency was perfect, and the end result looked just like the picture! The leftovers taste even better.
Sohna
Arlington, VA
1/10/2024
Flavor is spot on. Your final cooking time is way, way too short. ......No Louisiana cook would accept your suggested 30 min. It needs at least three hours to begin to achieve the correct texture of the red beans beginning to break and release their starch. Simmer for three to four hours with the normal 10 - 20 bubbles every minute like a simmering Chili, add water or chicken stock if needed. You'll be rewarded with a much more correct outcome.
Daryl R
Louisiana
12/19/2023
There are as many versions of red beans and rice as there are cooks in New Orleans. I used to live in Jefferson Parish near the airport and I've tried several restaurant versions as well as cooking at home. Don't be so stingy with the sausage, and your cooking time is way too optimistic, 2 hours minimum and 4 is better. For those complaining it's too soupy, cook it till it's the consistency you want. It's a good recipe.
Anonymous
Tampa, FL
10/24/2023
My ancestors are French Cajun. I didn't exactly grow up on red-beans-and-rice, but it IS a familiar comfort food. I usually wing it when it comes to this dish--so simple, really, what's the big deal? BUT, I took the time to make this recipe exactly as described--and was rewarded by perfection. Nice and soupy, tender beans (because of the pre-soaking and then cooking to tenderness WITH the seasonings and mire poix). Flavorful. I will use this recipe from now (until I memorize it!). Thank you for it!
Carolyn Brodersen
SoCal
6/12/2023
The flavour is good but it looks nothing like the photo, much brothier. The pic almost looks like it was baked not stove top. Yes, I did use dried beans...
Nancy
Canada
5/20/2023
Delicious. Honestly, surprisingly so considering how simple it is to pull together. We will definitely be making this again!
Aileen
Halifax, NS
3/2/2023
Good Recipe!!!Must try-BA
ANONYMOUS
No location
2/23/2023
Wow! What flavor this had. Amazing!!! Made early in the day and tasted a small bowl, then another an hour later, then another. Fortunately I saved enough for dinner. This has one of those delicious crave-worthy flavors.
Julie R
Palm Springs, CA
1/31/2023
I just don’t know what happened, but this turned into a brothy soup and I was disappointed because saucy beans sounded delicious. I did use canned beans TO BE FAIR. can this recipe work with canned beans? And if so, I’m curious to know HOW. Please let me know!
Madeline
Reno, NV
1/26/2023