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Louisiana Red Beans and Rice

A hearty and comforting Creole classic, Louisiana Red Beans and Rice is simmered with smoky spices, tender red beans, and optional sausage. It’s budget-friendly, full of flavor, and perfect for both weeknights and gatherings. Serve over rice for a complete, soul-warming meal.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main
Cuisine: Creole
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp oil
  • 1 medium onion chopped
  • 1 green bell pepper chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1 pound dry red beans rinsed
  • 6 cups water or broth
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt more to taste
  • 1 tsp black pepper
  • 1 tsp Creole seasoning
  • 1 bay leaf
  • 1 cup sliced smoked sausage optional
  • Cooked white rice for serving

Equipment

  • Large Pot

Method
 

  1. Heat the oil in a large pot. Add the onion, bell pepper, and celery. Cook until soft and the edges look a little golden.
  2. Add the garlic and stir for one minute until it smells fragrant.
  3. Add the beans, water or broth, smoked paprika, thyme, garlic powder, onion powder, salt, pepper, Creole seasoning, and bay leaf. Stir well.
  4. Bring the pot to a boil, then lower the heat. Cover and simmer for 1 to 2 hours until the beans are soft.
  5. Add the smoked sausage if using. Let it simmer 15 minutes so the flavor blends into the pot.
  6. Use the back of a spoon to mash some of the beans along the side of the pot. This makes the sauce creamy and thick.
  7. Taste and adjust the seasonings. Remove the bay leaf.
  8. Spoon the red beans over hot cooked rice and enjoy.

Notes

  • For a creamier texture, mash a few extra beans near the end of cooking.
  • Add a pinch of cayenne or hot sauce for heat.
  • This can be made meatless by skipping the sausage and using vegetable broth.