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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 Stockpot For soaking and simmering beans
  • 1 Large Skillet For sautéing the 'holy trinity'
  • 1 Medium Saucepan For cooking rice
  • 1 Chef's knife
  • 1 Cutting Board

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

To achieve truly authentic results, remember to properly soak your kidney beans; this significantly aids in even cooking and reduces cooking time. For a deeper flavor, consider browning the andouille sausage slightly in the skillet before adding it to the beans; this renders some fat and intensifies its savory notes. When simmering the beans, resist adding salt until they are tender, as early salting can toughen their skins. Towards the end of cooking, mash a portion of the beans against the pot's side to naturally thicken the gravy, ensuring that creamy, comforting texture. Always taste and adjust your Cajun seasoning and cayenne; personal preference for heat is paramount. A fresh herb garnish, like chopped scallions or parsley, adds brightness, and a dash of cider vinegar or hot sauce at the table elevates the dish.