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Easy Louisiana Red Beans and Rice Recipe

A quick and easy Louisiana Red Beans and Rice recipe packed with bold Creole flavors, featuring tender beans, spicy andouille sausage, and aromatic veggies. Ready in under 2 hours!
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Prep Time 20 minutes
Cook Time 2 hours
Soaking time 8 hours
Total Time 10 hours 20 minutes
Course Dinner, Main Course
Cuisine Creole, Southern
Servings 10
Calories 480 kcal

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon
  • Cutting board and knife
  • Measuring cups and spoons
  • Strainer
  • Large soup pot for soaking beans

Ingredients
  

Meat

  • 12–14 oz andouille sausage cut into 1/4-inch slices (340–400g)

Produce

  • 1 large yellow onion diced (1 cup / 150g)
  • 2 celery ribs diced (1/2 cup / 100g)
  • 1 small red bell pepper diced (1/2 cup / 80g)
  • 6 cloves garlic minced (1 tablespoon / 15g)
  • ½ cup chopped fresh parsley plus more for garnish (30g)
  • ¼ cup chopped fresh green onions plus more for garnish (15g)

Condiments

  • 1 teaspoon salt or to taste (5g)
  • Freshly ground black pepper, to taste

Baking & Spices

  • 1 teaspoon dried oregano (1g)
  • ½ teaspoon dried thyme (0.5g)
  • ½ teaspoon paprika (0.5g)
  • ⅛ teaspoon cayenne pepper or to taste (optional) (0.25g)

Oils & Vinegars

  • 2 tablespoons olive oil (30ml)
  • ½ tablespoon butter (7g)

Pasta & Grains

  • ½ cup long grain white or brown rice cooked (240g)

Broth

  • 6-7 cups low sodium vegetable broth or chicken broth (1.5–1.75L)

Instructions
 

Soak the Beans

  • Place 1 lb (450g) dry red beans in a large soup pot and cover with 2 inches of water. Soak for 8 hours or overnight.

Cook the Sausage

  • Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat.
  • Add the sliced andouille sausage, stirring frequently, and brown on both sides for about 5–7 minutes. Remove sausage from the pot and set aside.

Sauté the Vegetables

  • In the same pot, melt 1/2 tablespoon butter.
  • Add diced onions, celery, and both bell peppers. Cook for 4–5 minutes until softened.
  • Stir in minced garlic and cook for another minute.

Add Seasonings and Broth

  • Stir in salt, black pepper, oregano, thyme, paprika, and cayenne pepper (optional for heat).
  • Pour in 6–7 cups vegetable broth, scraping up the browned bits from the bottom of the pot for extra flavor.

Add Beans and Simmer

  • Drain and rinse the soaked red beans, then add them to the pot along with the cooked sausage and 2 bay leaves.
  • Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours until beans are tender.

Final Touches

  • Discard the bay leaves. If you prefer a thicker consistency, mash 1/2 cup of beans and stir them back into the pot.
  • Adjust seasoning if needed, and stir in chopped parsley and green onions. Let simmer for another 5 minutes.

Serve

  • Serve the red beans and sausage over cooked rice, garnishing with extra parsley and green onions.
Keyword Creole recipes, easy dinners, quick Louisiana recipes, red beans and rice, Southern comfort food