| |

Louisiana-Style Red Beans and Rice Recipe

Avatar photoByOlivia Bennett
Jump to Recipe· 4.8 from 54 reviews

If you’re craving soul-warming comfort food that’s packed with flavor and tradition, you absolutely must try this Louisiana-Style Red Beans and Rice Recipe. It’s a classic Southern dish that brings together hearty red beans simmered with smoky sausage and bacon, all served atop fluffy rice—a real taste of New Orleans right in your own kitchen.

Why You Should Make This Recipe

Authentic Southern Comfort: This dish captures the rich, soulful flavors of Louisiana with every bite, making it a perfect way to bring a little Southern charm into your home.
Hearty and Nutritious: Packed with protein, fiber, and vibrant spices, this meal is as wholesome as it is satisfying.
One-Pot Wonder: With just one pot, you create layers of flavor through slow simmering, which means less cleanup and more time to enjoy your meal.
Versatile and Crowd-Pleasing: Whether it’s a family dinner or a special gathering, this recipe easily serves 6-8 people and leaves everyone asking for seconds.

Two white bowls sit on a white marbled surface, each filled with two main layers: white rice on one side and a thick brown stew with sausage slices and beans on the other. The stew layer has round, browned sausage pieces and kidney beans, with some shredded meat visible. Both bowls are garnished with chopped green onions scattered on top. There is a spoon resting inside the bottom bowl, partially submerged in the stew. Nearby, a white cup filled with more chopped green onions, a bottle of hot sauce, and a small dish with black pepper are visible. A gray-striped cloth is partially under the bowls. Photo taken with an iphone --ar 2:3 --v 7 - Louisiana-Style Red Beans and Rice, Cajun red beans and rice, Southern red beans and rice, New Orleans red beans recipe, hearty Cajun rice dish

Ingredients & Substitutions

The magic of this Louisiana-Style Red Beans and Rice Recipe lies in its simple yet essential ingredients. Each one adds a unique layer to the dish—from the smokiness of the andouille sausage to the aromatic vegetables and spices that build that signature Creole flavor.

Flat lay of dried red kidney beans scattered next to thick cut diced bacon strips, and sliced rounds of spicy andouille sausage, surrounded by diced yellow onion, chopped green bell pepper, and celery ribs. Fresh garlic cloves and vibrant green sliced onions add pops of color, with a small pile of smoked paprika and dried thyme leaves nearby. All ingredients are beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Louisiana-Style Red Beans and Rice, Cajun red beans and rice, Southern red beans and rice, New Orleans red beans recipe, hearty Cajun rice dish
  • Dried Red Kidney Beans: Soaking the beans overnight softens them beautifully, ensuring a creamy texture after cooking.
  • Thick-Cut Bacon & Andouille Sausage: These bring smoky richness and depth, but you can swap the sausage for smoked kielbasa if needed.
  • Yellow Onion, Celery, & Green Bell Pepper: The classic “Holy Trinity” of Cajun/Creole cooking that creates a fragrant foundation.
  • Smoked Ham Hock: Infuses the beans with savory flavor that is impossible to replicate; feel free to substitute with smoked turkey leg if preferred.
  • Spices: Smoked paprika, thyme, cayenne, and bay leaves add warmth and a little heat, balancing the smoky meats perfectly.
  • Homemade Chicken Stock: For the richest flavor, though good-quality store-bought stock works in a pinch.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Louisiana-Style Red Beans and Rice Recipe

Step 1: Soak the Beans Overnight

Start by soaking the dried red kidney beans with kosher salt in plenty of water. This overnight soak not only softens the beans but starts building flavor and helps reduce cooking time, ensuring your beans become perfectly tender and creamy.

Step 2: Render Bacon and Brown Sausage

In a large Dutch oven, cook the diced bacon slowly until crispy and all that delicious fat is rendered out. Then brown the andouille sausage rounds in the flavorful bacon fat, giving the dish a smoky, savory foundation that’s absolute heaven.

Step 3: Sauté Your Holy Trinity and Spices

Next, add onions, celery, and bell pepper to the pot and cook until they start to caramelize and soften. Then stir in garlic, smoked paprika, thyme, and cayenne. This step builds the signature warmth and aroma you dream about in this classic recipe.

Step 4: Combine and Simmer

Return the cooked bacon and sausage to the pot. Add soaked beans, chicken stock, Worcestershire sauce, bay leaves, and the ham hock. Bring everything to a gentle simmer and cover, cooking low and slow for about 2 hours for flavors to meld perfectly.

Step 5: Final Simmer and Seasoning

Remove the lid for the last 30-45 minutes, letting the beans thicken into a creamy stew. Shred the ham hock meat off the bone, return it to the pot, then season with salt, pepper, and a splash of sherry vinegar to brighten and balance the deep, rich flavors.

How to Serve Louisiana-Style Red Beans and Rice Recipe

A large white pot filled with a thick stew featuring reddish-brown sausage slices and chunks of shredded meat in a rich orange-brown sauce, with a wooden spoon resting inside the pot on the right side; above the pot, there is a white bowl full of cooked white rice, a small white cup with chopped green onions, a small white bowl with black pepper, and a hot sauce bottle, all sitting on a white marbled surface with a light gray and white striped cloth partially visible under the pot; two empty beige bowls are placed to the lower right outside the pot. photo taken with an iphone --ar 2:3 --v 7 - Louisiana-Style Red Beans and Rice, Cajun red beans and rice, Southern red beans and rice, New Orleans red beans recipe, hearty Cajun rice dish

Garnishes

Topping this dish with freshly sliced green onions adds a pop of color and a fresh bite to balance the creamy beans. A drizzle of your favorite hot sauce amps up the heat and complements the smoky flavors perfectly.

Side Dishes

While this recipe stands out on its own, pairing it with crusty French bread or a simple green salad can round out your meal beautifully. For a true Southern spread, serve with cornbread or pickled vegetables on the side.

Creative Ways to Present

For an elegant twist, serve the red beans ladled over a small mound of buttered rice in individual bowls, garnished with a sprig of fresh parsley. Or bake it in a casserole dish topped with chopped scallions and a sprinkle of cheese for a heartier presentation that’s perfect for potlucks.

Make Ahead and Storage

Storing Leftovers

Let your leftovers cool completely before transferring them to an airtight container. Stored in the refrigerator, the red beans and rice will stay fresh and tasty for up to 4 days, making for easy lunches or a ready-to-reheat dinner.

Freezing

This dish freezes exceptionally well! Portion the beans and rice separately into freezer-safe containers or bags, and they’ll keep for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of water or stock as needed to bring back the creaminess. You can also microwave leftovers, covering the dish to retain moisture.

FAQs

  1. Can I use canned beans instead of dried red kidney beans?

    While canned beans can save time, dried beans soaked and cooked as per the recipe deliver a creamier texture and deeper flavor that’s truly authentic to a Louisiana-Style Red Beans and Rice Recipe. If using canned, rinse thoroughly and adjust cooking times accordingly.

  2. What if I can’t find andouille sausage?

    Andouille sausage adds that wonderful smoky spiciness, but if it’s not available, smoked kielbasa or even chorizo can be good substitutes. Just choose something with bold flavor to maintain the character of the dish.

  3. Is this recipe very spicy?

    This Louisiana-Style Red Beans and Rice Recipe has a gentle kick from the cayenne and smoked paprika, but it’s easily adjustable. You can reduce or omit the cayenne to make it milder, and add hot sauce at the table for guests who like heat.

  4. Can I make this recipe vegetarian?

    Absolutely! Omit the bacon, sausage, and ham hock and use vegetable stock instead of chicken stock. Use smoked paprika and liquid smoke to replicate the smoky flavor profile. Add extra veggies or smoked tofu for heartiness.

Final Thoughts

If you want a dish that feels like a warm hug on a plate, this Louisiana-Style Red Beans and Rice Recipe is a must-make. It’s hearty, packed with rich flavors, and steeped in tradition—perfect for cozy weeknights or sharing with loved ones. Give it a try, and you might just find your new favorite comfort food!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Louisiana-Style Red Beans and Rice Recipe

Louisiana-Style Red Beans and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 54 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 6–8 servings 1x
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Louisiana Creole
Print Recipe

Description

This Louisiana-Style Red Beans and Rice recipe is a classic Creole dish featuring slow-cooked red kidney beans with smoky bacon, spicy andouille sausage, and a flavorful mix of vegetables and spices. Simmered with a smoked ham hock and enriched with homemade chicken stock, this hearty, comforting stew is served over buttery white rice and topped with fresh green onions and hot sauce, perfect for a satisfying family meal.

Ingredients

Scale

Beans and Meat

  • 1 lb. dried red kidney beans
  • 6 strips thick cut bacon, diced
  • 1 lb. andouille sausage, cut into rounds
  • 1 large smoked ham hock

Vegetables and Aromatics

  • 1 yellow onion, diced
  • 3 ribs celery, diced
  • 1 green bell pepper, diced
  • 5 cloves garlic, minced

Spices and Seasonings

  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • Kosher salt (1 1/2 tablespoons for soaking beans + to taste)
  • Freshly cracked black pepper, to taste
  • 1–2 tablespoons sherry vinegar

Liquids

  • 6 cups homemade chicken stock

To Serve

  • Steamed white rice, buttery
  • Green onions, sliced
  • Hot sauce, for serving

Instructions

  1. Soak the Beans: In a large bowl, combine the dried kidney beans, 1 1/2 tablespoons kosher salt, and 6 cups of water. Stir until the salt is dissolved. Let the beans soak undisturbed at room temperature for 8 to 16 hours. Drain and rinse before cooking.
  2. Cook the Bacon: Heat a 5-quart Dutch oven over medium-low heat. Add the diced bacon and cook, stirring occasionally, until it is crispy and the fat has rendered. Use a slotted spoon to remove the bacon and place it in a small bowl. Increase heat to medium.
  3. Brown the Sausage: Add the sliced andouille sausage to the pot and cook, stirring occasionally, until browned on all sides. Remove the sausage using a slotted spoon and add it to the bowl with the bacon.
  4. Sauté the Vegetables and Spices: In the same pot, add the diced onions, bell pepper, and celery. Cook until the vegetables start to brown and soften, about 5-7 minutes. Then stir in the minced garlic, smoked paprika, dried thyme, and cayenne pepper, cooking for another 2 minutes to release their aromas.
  5. Combine Ingredients and Simmer: Return the bacon and sausage to the pot. Pour in the chicken stock and use a wooden spoon to scrape up any browned bits on the bottom. Add Worcestershire sauce, the soaked beans, smoked ham hock, and bay leaves. Bring the mixture to a gentle simmer, cover, reduce heat to medium-low, and cook for 2 hours, allowing flavors to meld and beans to soften.
  6. Finish Cooking and Shred Ham: Remove the lid and continue simmering uncovered for another 25 to 30 minutes, stirring occasionally, until the beans are very creamy. Remove the ham hock and shred the meat, discarding the bones. Return the shredded ham to the pot.
  7. Season and Brighten: Taste the beans and season with additional kosher salt and freshly cracked black pepper as needed. Stir in 1 to 2 tablespoons of sherry vinegar to brighten the flavors.
  8. Serve: Spoon the creamy red beans over servings of buttery steamed white rice. Garnish with sliced green onions and offer hot sauce on the side for added heat.

Notes

  • Soaking the beans overnight helps soften them and reduces cooking time significantly.
  • Using homemade chicken stock enhances the depth of flavor, but store-bought chicken broth can be substituted.
  • Leftovers keep well and often taste better the next day as flavors continue to develop.
  • Adjust cayenne pepper and hot sauce to suit your heat preference.
  • This recipe requires a long simmer but is mostly hands-off after initial steps.
  • For a vegetarian adaptation, omit meat and use vegetable broth, but flavor will be different.
Avatar photo

Similar Posts

One Comment

  1. This Louisiana-Style Red Beans and Rice recipe beautifully demonstrates how traditional cooking methods create exceptional experiences. Just as patience transforms simple ingredients into Creole perfection, nustar ph download apk brings premium entertainment to your fingertips. The slow-simmering technique you’ve shared is exactly the kind of attention to detail that creates memorable moments.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star