Louisiana Red Beans and Rice Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 pound dry red kidney beans
  • 2 tablespoons olive oil
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons minced garlic
  • 1 onion, chopped
  • 6 cups water
  • 1 teaspoon Cajun seasoning
  • 1 tablespoon dried parsley
  • 2 bay leaves
  • ¼ teaspoon dried sage
  • ¼ teaspoons cayenne pepper
  • 1 teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • 1 pound andouille sausage, sliced
  • 2 cups white cooked rice
  1. Rinse the beans, place them in a large pot and cover with double the amount of water. Let the beans soak overnight at room temperature.
  2. Heat the olive oil in a skillet over medium heat then sauté the bell pepper, celery, garlic and onion, for 3-4 minutes.
  3. Drain and rinse the red beans, and add them to a large pot with 6 cups of cold water. Stir the cooked vegetables into the pot, then add the Cajun seasoning, parsley, bay leaves, sage, cayenne pepper, thyme and oregano.
  4. Bring to boil then reduce the heat to medium low and simmer, uncovered until the beans are tender and starting to thicken, for about 2½ hours. Stir the beans occasionally to prevent them sticking to the bottom of the pot.
  5. When the beans are soft, mash about a quarter of them against the side of the pot with the back of a wooden spoon. This gives the broth a nice thick creamy texture.
  6. Toss the sausage into the pot and simmer for an extra 30 minutes.
  7. Serve the red beans in a bowl, over some cooked rice.
Recipe by Country Recipe Book at https://countryrecipebook.com/louisiana-red-beans-rice-recipe/