Immerse yourself in the flavors of the Louisiana bayou with our Louisiana Red Beans and Rice recipe. This iconic dish is a staple of Southern cuisine, renowned for its rich and comforting flavors. The combination of tender red beans simmered with aromatic vegetables and flavorful spices, served over a bed of fluffy rice, creates a satisfying and soulful meal. Join us as we delve into the history, techniques, and step-by-step instructions to create this mouthwatering and hearty Louisiana favorite.

Louisiana Red Beans and Rice has a deep-rooted history in the culinary traditions of the region, particularly in New Orleans. This dish finds its origins in West African, Spanish, and French influences, reflecting the diverse cultural heritage of Louisiana.

The dish gained prominence as a staple meal among the working class, especially on Mondays. In the past, Mondays were designated as laundry day, and households would often prepare Red Beans and Rice because it was a dish that could be left to simmer for hours, requiring minimal attention. The slow-cooked beans allowed the flavors to meld together, creating a rich and hearty meal that could feed a large family.

Over time, Red Beans and Rice became synonymous with Louisiana cuisine, representing the comforting and vibrant flavors that the region is known for. Today, it is enjoyed as a classic dish that symbolizes the warmth and hospitality of Southern cooking.

PREP: 20 MIN.

COOK: 8 HOURS

MAKES: 9 SERVINGS

INGREDIENTS

• 1 pound dried red kidney beans
• 1 pound smoked sausage, such as andouille or kielbasa, sliced
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 6 cups chicken broth or water
• Cooked white rice (for serving)
• Chopped green onions (for garnish)

INSTRUCTIONS

1. Place the dried red kidney beans in a large bowl. Cover them with water and let them soak overnight. Drain and rinse the beans before cooking.
2. In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the sliced smoked sausage and cook until browned, stirring occasionally. Remove the sausage from the pot and set it aside.
3. In the same pot, add the diced onion, diced bell pepper, diced celery, and minced garlic. Sauté until the vegetables are tender and fragrant, about 5-7 minutes.
4. Add the soaked and drained red kidney beans to the pot, along with the bay leaves, dried thyme, dried oregano, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to combine the ingredients.
5. Pour in the chicken broth or water, ensuring that the liquid covers the beans and vegetables by about 2 inches.
6. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and let the beans simmer, partially covered, for approximately 2-3 hours, or until the beans are tender and the flavors have melded together. Stir occasionally and add more liquid if necessary to maintain a desired consistency.
7. About 30 minutes before the beans are fully cooked, return the browned sausage to the pot and stir it into the mixture. Continue to simmer until the beans and sausage are fully cooked.
8. Remove the bay leaves from the pot and taste the beans, adjusting the seasonings if needed.
9. Serve the Louisiana Red Beans over a bed of cooked white rice, allowing the flavors to mingle. Garnish with chopped green onions for added freshness and visual appeal.

NOTES:

• Indulge in the comforting and flavorful Louisiana Red Beans and Rice, a timeless Southern classic that brings together the heartiness of beans, the smokiness of sausage, and a medley of aromatic spices. This recipe captures the essence of Louisiana cuisine, creating a dish that is both comforting and satisfying. Share this culinary gem with family and friends, and savor the soulful taste of Louisiana in every spoonful.