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Louisiana Red Beans and Rice with Smoked Sausage

Close-up of creamy, rich beans and rice topped with slices of smoked sausage.
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This recipe delivers a soulful, classic Louisiana Red Beans and Rice dish featuring tender red beans simmered with smoked sausage and savory spices. It is a hearty, budget-friendly comfort food staple perfect for weeknight dinners.

Ingredients

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  • 1 pound dried red kidney beans, sorted and rinsed
  • 6 cups chicken broth
  • 1 pound smoked sausage (Andouille recommended), sliced
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to heat preference)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 3 cups cooked white rice, for serving
  • 2 tablespoons olive oil

Instructions

  1. Soak the red beans in water overnight, then drain and rinse them. If you skip soaking, add 1 hour to the simmer time.
  2. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the sliced sausage and cook until lightly browned, about 5 minutes. Remove the sausage and set it aside, leaving the rendered fat in the pot.
  3. Add the chopped onion, bell pepper, and celery to the pot. Cook until the vegetables soften, about 7 to 10 minutes.
  4. Stir in the minced garlic, thyme, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
  5. Return the sausage to the pot. Add the soaked and rinsed red beans, chicken broth, and the bay leaf.
  6. Bring the mixture to a boil, then reduce the heat to low, cover the pot partially, and simmer for 1.5 to 2 hours, or until the beans are very tender and the liquid has thickened. Stir occasionally to prevent sticking.
  7. Remove the bay leaf. Taste the beans and season with salt and black pepper. If the mixture is too thick, add a little water or broth until you reach a creamy consistency.
  8. Serve the red beans and rice hot over mounds of cooked white rice.

Notes

  • For a quicker method, use 3 cups of canned, drained red beans during the last 30 minutes of cooking instead of dried beans.
  • This recipe freezes well; make a large batch for easy meal prep staples.
  • To achieve a creamier texture, mash about 1 cup of the beans against the side of the pot during the last 15 minutes of simmering.

Nutrition

Find it online: https://dishicious.com/best-beans-and-rice-recipe-louisiana-style/