Classic Louisiana Red Beans and Rice
There is nothing quite like a steaming bowl of Louisiana Red Beans and Rice to warm your soul and fill your kitchen with the rich, smoky aroma of the Bayou. This isn’t just a meal; it’s a tradition—historically served on Mondays in New Orleans using the leftover ham bone from Sunday dinner.
Ingredients
- 1 lb Dried red kidney beans soaked overnight and drained
- 1 lb Andouille sausage sliced into rounds
- 1 large Onion diced
- 1 Bell pepper diced
- 2 stalks Celery diced
- 4 cloves Garlic minced
- 6 cups Chicken broth or water
- 1 tsp Dried thyme
- 2 Bay leaves
- ½ tsp Cayenne pepper adjust for heat
- 4 cups Cooked white rice
- Garnish: Fresh parsley and sliced green onions
Instructions
- In a large pot or Dutch oven, brown the sausage over medium heat until crispy. Remove sausage and set aside.
- In the same pot, sauté the onion, bell pepper, and celery until tender (about 6–8 minutes).
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the soaked beans, thyme, bay leaves, cayenne, and chicken broth.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until beans are tender.
- Remove the lid and mash a small portion of the beans against the side of the pot to thicken the sauce.
- Stir the sausage back in and simmer uncovered for another 20–30 minutes until the desired creaminess is reached.
- Remove bay leaves. Serve generous scoops over warm white rice and garnish with parsley and green onions.