Red Beans and Rice is a true Louisiana classic—slow-cooked, full of flavor, and the kind of meal that brings comfort to the soul. If you’ve ever had a bowl of homemade red beans and rice, you know how rich and hearty it is. This recipe takes a little time, but it’s worth every minute.
Ingredients:
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
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
2 cups long grain white rice
Directions:
1️⃣ The night before, rinse the beans and soak them in a large pot of water overnight. This helps them cook faster and get nice and tender.
2️⃣ The next day, heat the olive oil in a skillet over medium heat. Sauté the onion, bell pepper, celery, and garlic for about 3–4 minutes until they soften.
3️⃣ Drain the beans and transfer them to a large pot with 6 cups of water. Add the sautéed vegetables and season with bay leaves, parsley, thyme, Cajun seasoning, cayenne, and sage.
4️⃣ Bring everything to a boil, then reduce the heat to medium-low and let it simmer for about 2½ hours, stirring occasionally.
5️⃣ Stir in the sliced andouille sausage and let it cook for another 30 minutes. The beans should be thick and creamy.
6️⃣ Meanwhile, cook the rice: Bring 4 cups of water to a boil, add the rice, cover, and simmer for 20 minutes until fluffy.
7️⃣ Serve the red beans over warm rice, and enjoy!
