Why You’ll Love This Recipe

This recipe marries simplicity with bold, soulful flavors. The kidney beans absorb the rich aroma of onion, bell pepper, celery, and garlic, all enhanced by the spicy kick of andouille sausage and Cajun seasonings. It’s a one-pot wonder that delivers warmth, depth, and satisfaction with every spoonful perfect for cozy evenings or feeding a crowd with minimal fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 (for beans)
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 (for cooking beans further)
2 cups long grain white rice

Directions

Rinse and sort the dry kidney beans, discarding any debris.
In a large heavy pot or Dutch oven, heat olive oil over medium heat. Add onion, bell pepper, and celery; cook until softened, about 5–7 minutes.
Stir in minced garlic and cook for an additional minute until fragrant.
Add the beans to the pot along with 6 cups of water, bay leaves, dried parsley, thyme, Cajun seasoning, cayenne pepper, and dried sage. Bring to a boil.
Once boiling, reduce heat to low, cover, and simmer for about 1 to 1½ hours, or until beans are tender but not falling apart.
Add sliced andouille sausage and 4 more cups of water. Continue simmering for another 30–45 minutes, stirring occasionally, until the beans are creamy and the flavors meld. Adjust seasoning to taste (add salt, pepper, or extra Cajun seasoning if desired).
Meanwhile, prepare the rice: rinse the long grain white rice under cold water. In a separate saucepan, combine rice with water (typically a 1:2 rice-to-water ratio), bring to a boil, then reduce heat, cover, and simmer until rice is tender and water is absorbed, about 15–20 minutes. Fluff with a fork.
To serve, spoon a generous portion of creamy red beans over a bed of fluffy white rice.

Servings and timing

Servings: Approximately 6–8 servings, depending on portion size.
Timing: Prep time ~15 minutes; active cooking ~10 minutes;
total cooking time ~2 to 2¼ hours (including simmering).

Storage/Reheating

Store leftover red beans and rice in an airtight container in the refrigerator for up to 4–5 days. To reheat, add a splash of water or broth to loosen the texture, and warm gently on the stovetop over low heat, stirring occasionally. Alternatively, microwave in short intervals, stirring in between to ensure even heating. If frozen, store in freezer-safe containers for up to 2–3 months; thaw in the refrigerator overnight before reheating.

FAQs

How can I shorten the cooking time for the beans?

Using a pressure cooker can drastically reduce cooking time cook the beans on high pressure for about 25–30 minutes, followed by a natural release. Adjust seasonings after.

Can I use canned beans instead of dry?

Yes. Substitute 3–4 cans (15 oz each) of drained and rinsed kidney beans add them near the end of cooking to avoid over-softening.

Is this recipe spicy?

It has a gentle heat from the Cajun seasoning and cayenne. To dial down the spice, reduce or omit the cayenne. To increase heat, add more Cajun seasoning or a pinch of red pepper flakes.

Can I make this vegetarian or vegan?

Absolutely. Omit the sausage and use vegetable broth instead of water. Add smoked paprika and liquid smoke for depth, and consider including vegan sausage or smoked tempeh for texture.

Can I add more vegetables?

Yes chopped carrots, okra, or even diced tomatoes can enhance flavor and color. Add early in the cooking process for best texture.

Do I need to soak the beans?

Soaking is optional. A quick soak (boiling beans in water for 1 minute, then resting 1 hour) can reduce cooking time and improve digestibility.

How can I thicken the beans if they’re too soupy?

Remove the lid and simmer uncovered to reduce liquid. Alternatively, mash a few beans against the pot side to release starches for natural thickening.

What’s the best way to serve leftovers?

Aside from reheating, get creative use leftover beans as a filling for burritos, as a side dish, or even as a hearty soup base by adding extra broth.

Can I freeze this dish?

Yes cool completely, then freeze in airtight containers. It keeps well for 2–3 months. Thaw overnight in the fridge before reheating.

Conclusion

Authentic Louisiana Red Beans and Rice is a comforting, flavor-packed dish that brings the heart of Southern cooking to your table. With its soothing creaminess, smoky spice, and soulful aroma, it’s perfect for family meals, make-ahead dinners, or feeding a hungry crowd. Easy to adapt, freezer-friendly, and endlessly satisfying this timeless favorite is sure to become a beloved staple in your recipe rotation.