Louisiana Red Beans and Rice

why make this recipe

Louisiana Red Beans and Rice is a classic comfort food that brings warmth and flavor to any meal. This dish is not only delicious but also hearty and filling. Made with rich Andouille sausage and tender red beans, it embodies the spirit of Creole cooking. It’s perfect for family gatherings or a cozy dinner at home. Plus, it’s a great way to experience the unique flavors of Louisiana cuisine.

how to make Louisiana Red Beans and Rice

Ingredients:

• 1 pound of red beans
• 1 pound of Andouille sausage
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves of garlic, minced
• 1 teaspoon of Creole seasoning
• 4 cups of chicken broth
• 2 bay leaves
• 2 cups of long grain rice
• Salt and pepper to taste
• Green onions for garnish

Directions:

1. Rinse and soak the red beans overnight. Drain and set aside.
2. In a large pot, brown the Andouille sausage over medium heat. Remove and set aside.
3. In the same pot, add onion, bell pepper, celery, and garlic. Sauté until soft.
4. Add the red beans, sausage, Creole seasoning, chicken broth, and bay leaves. Bring to a boil, then reduce to a simmer. Cover and cook for about 1.5 to 2 hours, until beans are soft.
5. Cook the rice according to package instructions.
6. Serve the red beans over rice, garnished with green onions.

how to serve Louisiana Red Beans and Rice

Serve Louisiana Red Beans and Rice hot in bowls. You can place a scoop of rice in each bowl and ladle the beans and sausage mixture on top. For added flavor, garnish with chopped green onions. This dish pairs well with cornbread or a simple green salad.

how to store Louisiana Red Beans and Rice

To store leftovers, let the dish cool completely. Transfer it to an airtight container and keep it in the refrigerator. It will stay fresh for about 3 to 4 days. You can also freeze portions for later use. Just make sure to thaw it overnight in the fridge before reheating.

tips to make Louisiana Red Beans and Rice

• Soaking the beans overnight helps them cook faster and more evenly.
• Feel free to adjust the Creole seasoning for spiciness according to your taste.
• For a thicker consistency, mash some of the beans during cooking.
• Adding a dash of hot sauce before serving can enhance the flavor.

variation

For a vegetarian version, you can skip the sausage and use vegetable broth instead of chicken broth. You can also add more vegetables like carrots or zucchini for added nutrition.

FAQs

Can I use canned red beans instead of dried?
Yes, you can use canned red beans. Just rinse them and add them to the pot in the last 30 minutes of cooking to heat them through.

What can I use instead of Andouille sausage?
If you can’t find Andouille sausage, you can use smoked sausage or kielbasa as a substitute.

Can I make this dish in a slow cooker?
Yes, you can! Just combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the beans are tender.

Louisiana Red Beans and Rice

A classic Louisiana dish with rich Andouille sausage and tender red beans, perfect for family gatherings or cozy dinners.

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Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Creole, Louisiana

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound red beans Rinse and soak overnight.
• 1 pound Andouille sausage Can substitute with smoked sausage or kielbasa.
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 1 teaspoon Creole seasoning Adjust for spiciness.
• 4 cups chicken broth Vegetable broth can be used for a vegetarian version.
• 2 leaves bay leaves
• 2 cups long grain rice Cook according to package instructions.

Method

 

Preparation

1. Rinse and soak the red beans overnight. Drain and set aside.
2. In a large pot, brown the Andouille sausage over medium heat. Remove and set aside.
3. In the same pot, add onion, bell pepper, celery, and garlic. Sauté until soft.

Cooking

1. Add the red beans, sausage, Creole seasoning, chicken broth, and bay leaves. Bring to a boil, then reduce to a simmer.
2. Cover and cook for about 1.5 to 2 hours, until beans are soft.
3. Cook the rice according to package instructions.

Serving

1. Serve the red beans over rice, garnished with green onions.

Notes

To store leftovers, let the dish cool completely, then transfer it to an airtight container and keep in the refrigerator for about 3 to 4 days. It can also be frozen for later use; thaw in the fridge before reheating. For a thicker consistency, mash some of the beans during cooking. Adding a dash of hot sauce before serving can enhance the flavor.