There's something deeply satisfying about a big pot of Louisiana Red Beans and Rice. It's one of those dishes that feels like a warm hug from someone's grandmother—rich, comforting, and full of soul. In New Orleans, it's a Monday tradition, originally because Monday was laundry day and red beans could simmer on the stove while people did their washing.
I first had real Louisiana red beans and rice at a tiny spot in the French Quarter, and it completely changed my understanding of what beans could be. These weren't just beans in water—they were creamy, smoky, perfectly seasoned, and somehow greater than the sum of their parts. I knew I had to figure out how to make them at home.
After testing this recipe more times than I care to admit, I finally nailed it. The secret? Letting those beans break down into a creamy, almost gravy-like consistency while the sausage adds smoke and depth. It's not complicated, but it does take time. Worth every single minute though.
Authentic New Orleans flavor. This tastes like it came straight from a Louisiana kitchen. The seasoning is spot-on, the texture is perfect, and the flavor is deep and complex.
Incredibly hearty and filling. This is serious comfort food that sticks with you. One bowl is a complete meal that'll keep you satisfied for hours.
Makes a huge batch. This recipe feeds a crowd or gives you amazing leftovers for days. It's perfect for meal prep or feeding a hungry family.
Budget-friendly soul food. Beans and rice are cheap, but this dish tastes expensive. You're getting maximum flavor for minimum money.
Gets better with time. Like most bean dishes, this is even better the next day once all the flavors have had time to meld together.
Freezer-friendly. Make a double batch and freeze portions for easy future meals. It's like having a taste of New Orleans ready to go anytime.
Red kidney beans: Use dried beans, not canned. The long cooking time is what creates that signature creamy texture. If you absolutely must use canned, you'll need about 3-4 cans (15 oz each), but the texture won't be quite the same.
Andouille sausage: This is the traditional choice and it's what gives the dish that authentic smoky flavor. If you can't find Andouille, use kielbasa or smoked sausage. Don't use Italian sausage—the fennel flavor is wrong for this dish.
The holy trinity: Onion, bell pepper, and celery are the base of Creole and Cajun cooking. Don't skip any of them—they work together to create that classic Louisiana flavor profile.
Chicken broth vs. water: Broth adds more flavor, but water works fine too, especially if your sausage is flavorful. Traditionally, this was made with water and a ham bone for flavor.
Spice level: This recipe is mildly spicy. If you like heat, add more cayenne or some hot sauce. If you're spice-sensitive, reduce or skip the cayenne.
Bay leaves: Don't skip these. They add a subtle depth that's essential to the dish. Just remember to fish them out before serving.
If you have time, soak your dried beans overnight in plenty of cold water. This reduces cooking time and helps with digestion. Drain and rinse before using. If you forget to soak, don't worry—you can still make the recipe, it'll just take longer to cook (add about 30-45 minutes).
Heat the vegetable oil in a large, heavy pot or Dutch oven over medium-high heat. Add the sliced Andouille sausage and cook for about 4-5 minutes until it's browned and has released some of its fat. The browned bits on the bottom of the pot are flavor gold. Remove the sausage with a slotted spoon and set aside, leaving the fat in the pot.
In the same pot with the sausage fat, add your diced onion, bell pepper, and celery. Cook over medium heat for about 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. Add the minced garlic and cook for another minute until fragrant.
Add the drained beans to the pot along with the bay leaves, thyme, smoked paprika, cayenne, and black pepper. Stir everything together so the beans get coated with the seasonings and aromatic vegetables.
Pour in the chicken broth and add the browned sausage back to the pot. Bring everything to a boil over high heat, then reduce to a low simmer. Cover the pot with the lid slightly ajar (you want some steam to escape) and let it simmer for about 1.5 to 2 hours, stirring every 20-30 minutes.
The beans are done when they're tender and the liquid has thickened into a creamy, almost gravy-like consistency. Some of the beans should break down and become creamy. If the liquid reduces too much before the beans are tender, add more broth or water as needed.
This is the secret to authentic Louisiana red beans. Once the beans are tender, use the back of your spoon or a potato masher to mash some of the beans against the side of the pot. You're not making refried beans—you just want to break down maybe a quarter to a third of the beans to create that signature creamy texture. The starch from the broken beans thickens the broth beautifully.
Remove the bay leaves. Taste and add salt as needed—remember, the sausage is already salty, so go easy. Let the beans sit for 5-10 minutes before serving—this helps them thicken even more.
Serve over white rice with chopped green onions and fresh parsley on top. Hot sauce on the side is traditional.
Pro tip: The longer this sits, the thicker it gets. If you're reheating leftovers, you'll probably need to add a splash of water or broth to thin it out.
Red beans and rice is pretty complete on its own, but here are some classic accompaniments:
Cornbread – A must-have. Perfect for soaking up that delicious bean broth. Slightly sweet cornbread balances the savory beans perfectly.
Hot sauce – Crystal or Tabasco on the side is traditional. Everyone can adjust the heat to their preference.
Collard greens – A classic Southern pairing. The slight bitterness of the greens complements the rich beans.
Coleslaw – The cool, crunchy slaw is a nice contrast to the hot, creamy beans.
Fried chicken – Go full Louisiana soul food with some crispy fried chicken on the side.
Pickled vegetables – Pickled okra or pickled peppers add a tangy crunch that cuts through the richness.
Cold beer – Honestly, a cold beer is the perfect accompaniment to this hearty meal.
Let the beans cool to room temperature, then transfer to airtight containers. They'll keep in the fridge for 5-6 days. Honestly, they taste even better after a day or two as the flavors continue to develop.
Reheat on the stovetop over medium-low heat, stirring frequently. You'll definitely need to add some liquid—the beans thicken considerably in the fridge. Add water, broth, or even a splash of beer and stir until you get the consistency you want.
You can also microwave individual portions. Add a splash of liquid, cover, and heat on medium power, stirring halfway through.
Red beans and rice freeze beautifully for up to 3 months. Let them cool completely, then portion into freezer bags or containers. Squeeze out as much air as possible. To reheat, thaw overnight in the fridge, then reheat on the stovetop with added liquid. You can also reheat from frozen—just add extra liquid and time.
This is perfect for meal prep. Make a big batch on Sunday and portion it out for easy lunches or dinners throughout the week. Store the rice separately from the beans for best results, then combine when you're ready to eat.
Look, I know two hours seems like a long time to make beans. But here's the thing—most of that time is completely hands-off. You just stir it occasionally while you do other stuff. And what you get at the end is something genuinely special.
This isn't just beans and rice. It's soul food in the truest sense—the kind of dish that's been feeding families for generations, that brings people together around the table, that makes you close your eyes and sigh with satisfaction after the first bite.
The first time you make this, you might think it seems like a lot of effort for beans. The second time you make it, you'll understand. And by the third time, it'll be a regular in your rotation because nothing else quite scratches that comfort food itch the same way.
Make a big pot this weekend. Invite some people over or just feed yourself for a week. Either way, you're in for something good.
Happy cooking!
— Kip
This Louisiana Red Beans and Rice is the real deal—creamy red beans swimming in a rich, smoky broth with Andouille sausage, the "holy trinity" of vegetables, and just the right amount of Creole spice. It's the kind of stick-to-your-ribs comfort food that New Orleans is famous for. Traditionally made on Mondays using leftover ham bones, this version is accessible for any day of the week and tastes like it simmered all day (even though it didn't).