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Louisiana Red Beans and Rice

Louisiana Red Beans and Rice

A delicious red beans and rice recipe featuring tender beans and spicy Andouille sausage cooked into a robust dish that's heavy on authentic flavor.
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Prep Time 20 minutes
Cook Time 2 hours
Soak Time 8 hours
Total Time 10 hours 30 minutes
Course dinner
Cuisine American, American/Southern
Servings 10 servings
Calories 424 kcal

Equipment

  • Dutch oven
  • measuring cups and spoons
  • Wooden Spoons

Ingredients
  

Beans and Sausage

  • 1 pound dry red beans
  • 12 to 14 ounces andouille sausage cut into ¼-inch slices
  • 2 tablespoons olive oil
  • ½ tablespoon butter

Vegetables

  • 1 large yellow onion diced
  • 2 ribs celery diced
  • 1 small red bell pepper diced
  • 1 small green bell pepper diced
  • 6 cloves garlic minced

Seasonings

  • 1 teaspoon salt or to taste
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • ⅛ teaspoon ground cayenne red pepper or to taste
  • freshly ground black pepper to taste

Broth and Garnish

  • 6 to 7 cups low sodium vegetable broth or chicken broth
  • 2 pieces bay leaves
  • ½ cup chopped fresh parsley plus more for garnish
  • ¼ cup chopped fresh green onions plus more for garnish
  • 1½ cups long grain brown rice or white rice, cooked according to directions

Instructions
 

Preparation

  • Soak the beans. Put the dry beans in a large soup pot or a large bowl; cover in water and soak for 8 hours or overnight.
  • Brown the andouille sausages. Heat 2 tablespoons olive oil in a large Dutch oven or a heavy pot over medium heat. Add the sausage slices to the heated oil and cook until browned on both sides. Remove the browned sausages from the pot and set aside.
  • Sauté the vegetables. Add butter to the pot and let it melt. Stir in the onions and cook over medium heat for 3 minutes or until starting to soften. Add celery and bell peppers; continue to cook for 4 minutes. Stir in garlic and cook for 15 seconds.
  • Stir in the seasonings and broth. Add salt, oregano, thyme, paprika, cayenne, and black pepper; continue to cook for 1 more minute. Pour in the vegetable broth and stir, scraping up all the browned bits from the bottom of the pot.
  • Add the beans and sausage. Drain the soaked beans and rinse; add the beans to the pot and stir in the browned andouille sausage.
  • Simmer. Add the bay leaves, increase the heat to high, and bring the mixture to a boil. Reduce heat to low; cover and simmer for 1-½ to 2 hours or until beans are soft and tender.
  • Mash the beans. When the beans are cooked through, remove the bay leaves from the pot and discard them. Remove 1 cup of beans to a bowl; mash the beans with the back of a fork, and then return them to the pot and stir until blended.
  • Adjust. If the mixture is too thick, add up to 1 cup of water or broth. Taste the mixture for salt, pepper, and seasonings, and adjust accordingly.
  • Finish and serve. Stir in the parsley and green onions, and cook for an additional 5 minutes. Remove the beans from the heat and serve them over cooked rice.

Notes

Clean the beans: Check the dry beans for debris like pebbles or dirt, then rinse before soaking. Enhance the flavor: Boost the dish's taste with a splash of vinegar or lemon juice if it feels flat. Variety in protein: You can also use ham, ham hocks, homemade pork sausages, or smoked turkey. If using canned beans, adjust cooking time to around 30 minutes.

Nutrition

Serving: 2cupsCalories: 424kcalCarbohydrates: 55gProtein: 20gFat: 14gSaturated Fat: 4gCholesterol: 30mgSodium: 1123mgPotassium: 885mgFiber: 9gSugar: 4gVitamin A: 1097IUVitamin C: 33mgCalcium: 66mgIron: 4mg
Keyword beans and rice recipe, red beans and rice, red beans and rice recipe
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