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Authentic Louisiana Red Beans and Rice

Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with hot sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.
Print Recipe
Prep Time 25 minutes
Cook Time 3 hours 5 minutes
Total Time 11 hours 30 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 3579.8 kcal

Equipment

  • 1 Large Stock Pot For soaking and simmering beans
  • 1 Large Skillet For sautéing vegetables and sausage
  • 1 Medium Saucepan For cooking rice
  • 1 Colander For rinsing beans
  • 1 Stirring spoon/ladle Heat-resistant for cooking

Ingredients
  

Main

  • 1 pound dry kidney beans
  • ¼ cup olive oil
  • 1 large onion chopped
  • 1 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
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon dried sage
  • 1 pound andouille sausage sliced
  • 4 cups water
  • 2 cups long grain white rice

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studio
  • Rinse beans, and then soak in a large pot of water overnight. Dotdash Meredith Food Studio
  • Heat oil in a skillet over medium heat. Cook onion, bell pepper, celery, and garlic in olive oil for 3 to 4 minutes. Dotdash Meredith Food Studio
  • Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and sage. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 ½ hours. Dotdash Meredith Food Studio
  • Stir sausage into beans, and continue to simmer for 30 minutes. Dotdash Meredith Food Studio
  • Meanwhile, prepare the rice. Bring water and rice to a boil in a saucepan. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice. Dotdash Meredith Food Studios

Notes

1. Bean Soaking: While overnight soaking is traditional, a quick soak method (boil beans for 1 minute, then soak for 1 hour off heat) can be used in a pinch. This helps ensure even cooking and reduces cooking time.2. Trinity Base: Ensure the 'Holy Trinity' (onion, bell pepper, celery) is well softened and fragrant before adding to the beans; this builds a crucial flavor foundation.3. Seasoning: Taste and adjust the Cajun seasoning and cayenne pepper throughout the simmering process. Remember, the flavors will concentrate. For a richer depth, brown the Andouille sausage slightly in the skillet before adding it to the beans.4. Consistency: For an extra creamy texture, periodically mash a portion of the beans against the side of the pot with your spoon. This naturally thickens the stew without needing a roux.5. Serving: Do not skip the cider vinegar and hot sauce; they add a crucial bright acidity and kick that balances the richness of the dish.