Few dishes capture the heart and soul of Southern cooking quite like Louisiana Red Beans and Rice. A staple of Creole cuisine, this comforting, one-pot meal is rich with smoky, savory flavors and steeped in tradition. Originally made on Mondays—traditionally laundry day in New Orleans—this dish was designed to simmer low and slow on the stovetop with whatever meats were left over from Sunday supper. The result? A deeply flavorful, hearty stew served over fluffy white rice, perfect for feeding a crowd or enjoying leftovers all week long.

This recipe brings together creamy red kidney beans, aromatic vegetables known as the “holy trinity” (onions, celery, and bell pepper), and a medley of smoked meats like bacon, sausage, and ham for layers of bold, meaty flavor. It’s simmered in a seasoned chicken stock until the beans are tender and the mixture becomes thick and velvety. Topped with fresh herbs and served over steamed rice, it’s a deeply satisfying and comforting meal that represents the best of Louisiana home cooking. Whether you’re making it for Mardi Gras, a family dinner, or a taste of the South on a cold night, this dish always delivers.

Why You’ll Love This Recipe

Deep, Smoky Flavor – Thanks to a combination of bacon, smoked sausage, and ham.
Budget-Friendly – Uses affordable pantry staples to feed a crowd.
Authentic Southern Comfort – A true taste of Louisiana tradition.
Perfect for Meal Prep – Tastes even better the next day.
One-Pot Wonder – Minimal cleanup with maximum flavor.

Ingredients

Dried red kidney beans
Thick cut bacon (diced)
Andouille or smoked sausage (sliced)
Diced onions
Diced celery
Diced green bell pepper
Garlic cloves (minced)
Chicken stock
Smoked ham (diced)
Creole seasoning
Dried thyme
Black pepper
Green onion shoots (thinly sliced)
Fresh parsley (finely chopped)
Bay leaves
Long grain white rice (for serving)

Variations

Vegetarian Version: Omit meats and use vegetable broth; add smoked paprika for depth.
Spicier Kick: Add cayenne pepper or hot sauce to taste.
Different Beans: Substitute with small red beans or pinto beans if kidney beans aren’t available.
Slow Cooker Method: Combine all ingredients and cook on low for 8 hours.
Creamier Texture: Mash some of the beans toward the end of cooking for extra creaminess.

How to Make the Recipe

Step 1:

Rinse and soak the dried red kidney beans overnight in cold water, or use the quick soak method by boiling for 2 minutes, then resting for 1 hour.

Step 2:

In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove and set aside, leaving the fat in the pot.

Step 3:

Add the sliced sausage and cook until browned. Remove and set aside.

Step 4:

Sauté the onions, celery, and bell pepper in the bacon fat until soft, about 5 minutes.

Step 5:

Add minced garlic and sauté for 1 minute until fragrant.

Step 6:

Return the bacon and sausage to the pot. Stir in the soaked beans, diced ham, chicken stock, bay leaves, Creole seasoning, thyme, and black pepper.

Step 7:

Bring to a boil, then reduce heat and simmer uncovered for 2 to 2½ hours, stirring occasionally, until beans are tender and creamy.

Step 8:

In the final 15 minutes, stir in half of the green onions and parsley.

Step 9:

Remove bay leaves and adjust seasoning if needed.

Step 10:

Serve hot over long grain white rice and garnish with remaining green onions and parsley.

Tips for Making the Recipe

Soak the beans to reduce cooking time and improve texture.
Use smoked meats for authentic flavor—don’t skip the andouille!
Stir often to prevent sticking and ensure even cooking.
Mash a few beans toward the end for a thicker, creamier sauce.
Let it rest for 15–30 minutes before serving for the best flavor.

How to Serve

Serve Louisiana Red Beans and Rice over hot, fluffy long grain white rice. Pair with cornbread or crusty French bread for a complete Southern meal. For added heat, offer hot sauce on the side. It’s perfect for casual family dinners, Mardi Gras celebrations, or soul food Sundays.

Make Ahead and Storage

Storing Leftovers

Cool completely, then store in an airtight container in the refrigerator for up to 5 days. The flavors deepen over time, making leftovers even tastier.

Freezing

Red beans and rice freeze well. Store in individual portions in freezer-safe containers for up to 3 months. Freeze rice and beans separately for best texture.

Reheating

Reheat gently on the stovetop or in the microwave with a splash of water or broth to loosen the consistency.

FAQs

1. Can I use canned beans instead of dried?

Yes, but reduce cooking time significantly and use less broth—canned beans only need to simmer 20–30 minutes.

2. What is the Holy Trinity in Cajun cooking?

It’s a mix of onions, celery, and bell peppers—the base for many Louisiana dishes.

3. Is red beans and rice spicy?

It’s mildly spiced; adjust heat by adding hot sauce or cayenne to taste.

4. What’s the best sausage to use?

Andouille is traditional, but any smoked sausage will work.

5. Do I have to soak the beans overnight?

It’s recommended but not required. A quick soak can work in a pinch.

6. Can I make this in a slow cooker?

Yes. Combine ingredients and cook on LOW for 8 hours or HIGH for 4–5.

7. How can I thicken the beans?

Mash some of the beans against the side of the pot or simmer longer uncovered.

8. Can I make this ahead of time?

Absolutely! It tastes even better the next day.

9. What type of rice should I use?

Long grain white rice is traditional and best for absorbing the rich sauce.

10. Can I add vegetables like carrots or tomatoes?

You can, but it’s not traditional. Stick to the holy trinity for authentic flavor.

Conclusion

Louisiana Red Beans and Rice is a time-honored dish that combines rich, smoky meats with hearty beans and aromatic vegetables for a soul-satisfying Southern classic. It’s easy to make, full of bold flavors, and perfect for feeding a hungry crowd. Whether you’re celebrating Mardi Gras or just craving comfort food, this one-pot wonder is sure to become a regular on your dinner table. Try it once, and you’ll see why it’s a beloved tradition that stands the test of time.