Louisiana is home to some of the greatest food in the world. Beignets, po’ boys, muffalettas, gumbo, jambalaya, and more all found their start in the Big Easy. But to me, red beans and rice hold the top spot for the ultimate Louisiana comfort food. Hearty, delicious, nutritious, and easy, add it to your rotation on a day when you have time (but not energy) to cook. I got this recipe from my dear friend’s mother who was born and raised in New Orleans – it doesn’t get much more authentic than that.

Tips for Making Red Beans and Rice

Red beans and rice are known as the “laundry day” meal, because it can simmer away in the background while you tend to other matters (and the chance for splatter is low). Beginner home cooks looking to up their skills – try this recipe! It has a lot of room for grace. Still, these tips can set you up for success.

Time or money?

The recipe as written calls for dry beans, for a few reasons. First, canned red beans can’t be found everywhere. Second, dry beans are cheaper than canned beans. But, if you’re SUPER pressed for time, you can make this recipe in about 40 minutes simply by using canned red kidney beans instead.

Canned Bean Substitution:

Drain and rinse the can of beans. After sautéing the vegetables, add the broth spices, and beans and bring it all to a boil. Turn the heat down to a simmer, and add the andouille sausage. Simmer for approximately 30 minutes and serve over white rice.

Two Ways to Soak Beans

If you’ve never used dry beans, don’t let it intimidate you! Cooking dry beans happens in two steps: soaking, then cooking. You can either soak your beans overnight (at least 8 hours) in room temperature water, or you can pour boiling water over your beans and let them soak for an hour. I prefer the first way, but either way works just fine in this recipe!

Take It Easy

The times on this recipe are wildly approximate. This recipe forgives a lot of sins when it comes to time, which means it can fit easily into your schedule. If you can’t nail down the time, err on the side of longer. Except for the possibility of burnt sautéed veggies, most of the steps can tolerate extra time.

Red Beans and Rice Recipe

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Red Beans and Rice

I got this recipe from my dear friend's mother who was born and raised in New Orleans – it doesn't get much more authentic than that.

Prep Time8 hours hrs 20 minutes mins

Cook Time2 hours hrs 30 minutes mins

Course: Main Course

Cuisine: American

Keyword: comfort food

Servings: 6

Calories: 650kcal

Author: Blair Carpenter

Equipment

• Medium bowl
• whisk
• Small bowl
• Cutting board
• Knife
• measuring cups and spoons
• Large saucepan
• Wooden spoon
• Rice Cooker optional

Ingredients

• 1 lb dry red beans
• ¼ c olive oil or vegetable oil
• 2 Tbs bacon grease optional
• 1 large yellow onion diced
• 1 green bell pepper diced
• 4 stalks celery diced
• 2 Tbs minced garlic about 6 cloves
• 6 c chicken stock
• 2 bay leaves
• 1 Tbs parsley
• 1 tsp thyme
• 2 tsp Tony’s Creole seasoning
• ½ tsp Lawry’s seasoned salt
• ½ tsp cayenne pepper
• ¼ tsp sage
• ¼ tsp black pepper
• 28 oz links andouille sausage sliced
• 6 c cooked long grain white rice about 2 cups dry
• Fresh Italian parsley to garnish

Instructions

• Rinse your beans, picking out any stones, and soak them in room temperature water for 8-12 hours. Drain the water before you cook them.
  1 lb dry red beans
• When you're ready to cook, chop you vegetables and sausage, and whisk together your spices in a small bowl (except the bay leaves).
  1 large yellow onion, 1 green bell pepper, 4 stalks celery, 1 Tbs parsley, 1 tsp thyme, 2 tsp Tony’s Creole seasoning, ½ tsp Lawry’s seasoned salt, ½ tsp cayenne pepper, ¼ tsp sage, ¼ tsp black pepper
• Heat the oil (and bacon grease if you use it) over medium heat in a large saucepan. Add the onions, celery, green pepper, and spices to the pan.
  ¼ c olive oil or vegetable oil, 2 Tbs bacon grease
• Cook, stirring occasionally until the onions start to soften, about 5 minutes. Add in the minced garlic and cook an additional minute.
  2 Tbs minced garlic
• Pour in the chicken stock, bay leaves, and the soaked beans. Bring the mixture to a boil, then reduce the heat to a simmer and cook the beans for 2 hours.
  6 c chicken stock, 2 bay leaves
• Add in the sliced andouille sausage and continue to simmer another 30 minutes.
  28 oz links andouille sausage
• While the sausage is cooking, prepare the rice according to the method indicated by the type of rice.
  6 c cooked long grain white rice
• Serve the red beans over the rice, and garnish with fresh Italian parsley.
  Fresh Italian parsley

Nutrition

Calories: 650kcal | Protein: 25g