Print

Louisiana Red Beans and Rice Recipe

Print Recipe

A classic Creole dish featuring tender red beans simmered with spices, served over fluffy rice—a comforting and flavorful meal.

Ingredients

Scale
  • 1 pound red kidney beans, soaked overnight
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper (optional)
  • 4 cups chicken or vegetable broth
  • 2 bay leaves
  • 1 smoked sausage, sliced (optional)
  • 3 cups cooked white rice
  • Salt and black pepper to taste

Instructions

  • Cook Aromatics: Heat olive oil in a large pot over medium heat. Sauté onion, bell pepper, celery, and garlic until softened.
  • Season: Stir in smoked paprika, thyme, and cayenne pepper. Cook for 1 minute until fragrant.
  • Simmer Beans: Add soaked beans, broth, bay leaves, and sausage (if using). Bring to a boil, then reduce heat and simmer for 1.5 hours or until beans are tender, stirring occasionally.
  • Adjust Seasoning: Remove bay leaves. Season with salt and black pepper to taste.
  • Serve: Spoon beans over cooked white rice and garnish with fresh parsley, if desired.

Notes

  • For a vegetarian version, skip the sausage and use vegetable broth.
  • Adjust cayenne pepper based on your spice preference.
  • Serve with cornbread for an authentic southern meal.

Nutrition

Find it online: https://carolinarecipes.com/louisiana-red-beans-and-rice-recipe/