Louisiana Red Beans And Rice Recipe
A deep, soulful New Orleans classic featuring creamy kidney beans, the Holy Trinity of vegetables, and smoky andouille sausage for the ultimate Monday Wash Day comfort food.
Equipment
- Large pot or Dutch oven
- Skillet
- Rice cooker or saucepan
- Wooden Spoon
Ingredients
Ingredients
- 1 pound dry kidney beans
- 1/4 cup olive oil
- 1 large onion chopped
- 1 large green bell pepper chopped
- 2 stalks celery chopped
- 2 tablespoons minced garlic
- 6 cups water
- 2 bay leaves
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon dried sage
- 1 pound andouille sausage sliced
For the rice
- 4 cups water
- 2 cups long grain white rice
Instructions
Preparation and Soaking
- Rinse the dry kidney beans thoroughly under cold water until the water runs clear and the beans look glossy.
- Place the beans in a large pot and cover with water. Soak the beans overnight. You may add a pinch of salt to the soaking water to help the skins soften more evenly.
Sautéing the Trinity
- Heat olive oil in a skillet over medium heat. Sauté the chopped onion, bell pepper, celery, and minced garlic for 3 to 4 minutes until they are translucent and fragrant, but not browned.
The Long Simmer and Sausage Finish
- Rinse the soaked beans again and place them into a large pot with 6 cups of fresh water. Stir in the sautéed vegetable mixture.
- Add the bay leaves, dried parsley, thyme, Cajun seasoning, cayenne pepper, and dried sage. Bring the liquid to a boil, then immediately reduce the heat to medium-low to maintain a gentle simmer.
- Allow the pot to simmer for 2.5 hours, stirring occasionally. The beans should be tender but still hold their shape.
- Stir in the sliced andouille sausage and continue to simmer for an additional 30 minutes. The broth should thicken into a rich, smoky gravy.
Steaming the Rice
- While the beans are finishing, bring 4 cups of water and the long grain rice to a boil in a separate saucepan. Reduce heat to low, cover, and simmer for 20 minutes until the grains are fluffy and the water is absorbed.
Notes
Texture Secret: For a restaurant-style gravy, scoop out 1 cup of cooked beans and blend them with a little liquid before stirring them back into the pot.
Storage Tip: Store the cooked beans and rice in separate containers in the refrigerator. This prevents the rice from absorbing too much liquid and becoming gummy.
Flavor Balance: If your beans are tough, a tiny pinch of baking soda can help break down the pectin. Always adjust the salt in the final hour of cooking as the flavors concentrate.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.