Description
Louisiana Red Beans and Rice is a beloved Southern dish that captures the essence of Creole cooking with its hearty combination of red kidney beans, smoky sausage, and aromatic vegetables. Traditionally simmered to perfection, this comforting meal is perfect for weeknight dinners or festive gatherings. The rich flavors develop over time, making it a great make-ahead option. Served over fluffy rice, each bite brings a taste of New Orleans right to your table. With minimal prep and maximum flavor, Louisiana Red Beans and Rice is sure to become a family favorite.
Ingredients
Scale
- 1 cup dried red kidney beans (or 2 cans)
- 12 oz Andouille sausage (sliced)
- 1 medium yellow onion (chopped)
- 1 green bell pepper (diced)
- 2 stalks celery (chopped)
- 3 cloves garlic (minced)
- 2 bay leaves
- 1 tsp cayenne pepper
- 4 cups cooked rice
Instructions
- If using dried beans, soak them overnight. Rinse canned beans under cold water.
- In a large pot, heat oil over medium heat; sauté onions, bell pepper, celery, and garlic until soft.
- Add sliced sausage and cook until browned.
- Stir in beans and spices; cover with water or broth by an inch.
- Bring to a boil, reduce heat, cover partially, and simmer for at least one hour until beans are tender.
- Serve the mixture over hot cooked rice.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 880mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 30mg