Louisiana Red Beans and Rice

Experience the heartwarming flavors of the South with this classic Louisiana Red Beans and Rice recipe, a soul-satisfying dish that’s both hearty and packed with authentic Cajun flair. Perfectly tender red kidney beans are slow-simmered with the "holy trinity" of diced onion, green bell pepper, and celery, then infused with smoky sausage, aromatic spices like thyme, oregano, and paprika, and a touch of cayenne for a gentle kick. The slow cooking method creates a rich, creamy texture, making every bite irresistible. Serve this crowd-pleaser over fluffy white rice and garnish with fresh green onions and a splash of hot sauce for a true taste of New Orleans. Easy to prepare and perfect for meal prep, this comforting dinner recipe is ideal for weeknights, gatherings, or any time you crave a soulful Southern classic!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 1 pound dried red kidney beans
• 8 cups water
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 large green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 12 ounces smoked sausage, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 0.25 teaspoon cayenne pepper
• 2 bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 6 cups cooked white rice
• 0.25 cup green onions, sliced (optional, for garnish)
• 1 to taste hot sauce (optional, for serving)

Directions

Step 1

Rinse and sort the dried kidney beans, removing any debris or damaged beans. Place them in a large bowl and cover them with water. Let soak overnight, or for at least 8 hours. Drain and rinse before cooking.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté for about 5 minutes, until the vegetables start to soften.

Step 3

Add the minced garlic and sliced smoked sausage to the pot. Cook for another 3–4 minutes, stirring occasionally, until the sausage begins to brown and the garlic is fragrant.

Step 4

Add the soaked and drained kidney beans to the pot. Pour in 8 cups of water and stir to combine.

Step 5

Season the mixture with dried thyme, oregano, paprika, cayenne pepper, bay leaves, salt, and black pepper. Bring the mixture to a boil over high heat.

Step 6

Once boiling, reduce the heat to low and cover the pot with a lid. Simmer the beans for 2–2.5 hours, stirring occasionally, until the beans are tender and creamy. Adjust the seasoning if needed.

Step 7

Remove and discard the bay leaves. Use the back of a spoon or a potato masher to slightly mash some of the beans in the pot. This will help thicken the mixture.

Step 8

Serve the red beans over a bed of cooked white rice. Garnish with sliced green onions and add a dash of hot sauce, if desired.

Nutrition Facts

Serving size	(4296.8g)

Amount per serving	% Daily Value*
Calories	4279.0

Total Fat 132.1g	0%
Saturated Fat 42.5g	0%
Polyunsaturated Fat 3.4g
Cholesterol 240.1mg	0%
Sodium 7935.9mg	0%
Total Carbohydrate 592.6g	0%
Dietary Fiber 84.8g	0%
Total Sugars 29.6g
Protein 179.9g	0%

Vitamin D 0IU	0%
Calcium 1147.3mg	0%
Iron 56.7mg	0%
Potassium 8777.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.8%

Protein: 16.8%

Carbs: 55.4%