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Authentic Louisiana Red Beans and Rice

A close-up of a white bowl filled with fluffy white rice topped generously with rich, savory red beans and rice and sliced andouille sausage.
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Make this classic Southern comfort food on the stovetop. This recipe features smoked sausage and the holy trinity for deep, traditional Louisiana flavor.

Ingredients

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  • 1 pound dried red kidney beans, sorted and rinsed
  • 8 cups water or low-sodium chicken broth
  • 1 pound smoked sausage (Andouille preferred), sliced
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 bay leaf
  • Salt and black pepper to taste
  • Cooked white rice, for serving
  • Hot sauce, for serving

Instructions

  1. Place the sorted and rinsed red beans in a large pot and cover with water or broth. Bring to a boil, then reduce heat and simmer for 1 hour, or until beans begin to soften. Drain off any excess liquid, reserving about 4 cups.
  2. In a separate large Dutch oven or heavy-bottomed pot, brown the sliced smoked sausage over medium heat until lightly crisped. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  3. Add the chopped onion, bell pepper, and celery (the holy trinity) to the pot with the sausage fat. Cook over medium heat until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic, thyme, smoked paprika, and cayenne pepper to the vegetables. Cook for 1 minute until fragrant.
  5. Return the partially cooked beans to the pot. Add the reserved liquid (or enough fresh broth/water to cover the beans by 2 inches), the bay leaf, and the cooked sausage.
  6. Bring the mixture to a simmer. Reduce the heat to low, cover partially, and cook for 1.5 to 2 hours, stirring occasionally. The beans should become very tender and the liquid should thicken into a gravy.
  7. Remove the bay leaf. Taste and season with salt and black pepper as needed. If the mixture is too thick, add a little water or broth. If it is too thin, simmer uncovered for 15 minutes until it reaches your desired consistency.
  8. Serve the red beans hot over fluffy white rice. Offer hot sauce on the side.

Notes

  • For a creamier texture, mash about 1 cup of the beans against the side of the pot during the last 30 minutes of cooking.
  • This recipe tastes better the next day, making it a great make-ahead meal.
  • If you skip the smoked sausage, add 1 teaspoon of liquid smoke for a similar smoky depth.

Nutrition

Find it online: https://mdlatdmm.com/authentic-red-beans-and-rice-recipe/