Louisiana Red Beans And Rice: The Ultimate Comfort Food Recipe

Name: Louisiana Red Beans And Rice
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 1 pound dry red beans (soaked overnight); 2 tablespoons olive oil; 12 ounces andouille sausage (sliced); 0.5 tablespoon butter; 1 large yellow onion (diced); 2 ribs celery (diced); 1 small red bell pepper (diced); 1 small green bell pepper (diced); 6 cloves garlic (minced); 1 teaspoon salt; 1 teaspoon dried oregano; 0.5 teaspoon dried thyme; 0.5 teaspoon paprika; 0.125 teaspoon ground cayenne pepper; 1 to taste black pepper; 6 to 7 cups low-sodium vegetable or chicken broth; 2 leaves bay leaves; 0.5 cup fresh parsley (chopped); 0.25 cup green onions (chopped); 1.5 cups long-grain brown or white rice (cooked)

Introduction to Louisiana Red Beans And Rice

Louisiana Red Beans and Rice is a classic dish that captures the heart and soul of Southern cooking. This hearty meal is not just about flavor; it’s about tradition, community, and bringing family together around the dinner table. With its rich taste and comforting texture, it’s easy to see why this dish has become a staple in homes across the country.

A Personal Story Behind My Louisiana Red Beans And Rice Journey

Growing up, my grandmother made the best Louisiana Red Beans and Rice. The delicious aroma would fill our home every Sunday, and it became a tradition to gather with family to share stories and enjoy her cooking. This dish not only nourished our bodies but also our spirits, creating memories that I cherish to this day. As I learned to cook, I made it my mission to perfect her recipe, and now I’m excited to share it with you.

What Makes This Louisiana Red Beans And Rice Recipe Special?

What sets this recipe apart is the combination of flavors and ingredients that come together to create a dish that is both satisfying and full of history. The smoky andouille sausage adds a depth of flavor, while the mix of vegetables provides freshness and texture. The spices blend harmoniously to give it that signature kick, making it a true reflection of Louisiana cuisine. Plus, it’s a one-pot meal, meaning less cleanup and more time to enjoy with loved ones!

The Full Louisiana Red Beans And Rice Recipe

Ingredients

1 pound dry red beans

2 tablespoons olive oil
12 to 14 ounces andouille sausage, sliced

½ tablespoon butter
1 large yellow onion, diced
2 celery ribs, diced

1 small red bell pepper, diced
1 small green bell pepper, diced
6 cloves garlic, minced

1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon dried thyme

½ teaspoon paprika
⅛ teaspoon ground cayenne pepper
Black pepper to taste

6 to 7 cups low-sodium vegetable or chicken broth
2 bay leaves
½ cup chopped fresh parsley

¼ cup chopped fresh green onions
1 ½ cups long-grain brown or white rice, cooked
No alcoholic drinks allowed, please substitute with a non-alcoholic option.

Instructions

Soak the beans: Place the dry beans in a large pot or bowl, covering them with water. Soak for 8 hours or overnight, ensuring the water is about 2 inches above the beans. This step is crucial as it helps the beans cook evenly and reduces the cooking time.
Brown the sausage: In a Dutch oven or heavy pot, heat olive oil over medium heat. Add the andouille sausage slices and brown them on both sides. This step adds flavor to the dish, so make sure to get a nice golden color. Remove the sausage and set aside.
Sauté the vegetables: Add butter to the pot. Once melted, cook the diced onions until they are soft and translucent. Next, add the diced celery, bell peppers, and minced garlic, cooking until fragrant – about 5 minutes.

Season and add broth: Stir in the salt, oregano, thyme, paprika, cayenne, and black pepper. Pour in the broth, scraping up any browned bits from the bottom of the pot to incorporate all that flavor.
Combine beans and sausage: Drain and rinse the soaked beans and add them to the pot along with the browned sausage.
Simmer: Add the bay leaves, bring the mixture to a boil, then reduce the heat and let it simmer covered for 1 ½ to 2 hours, or until the beans are tender. Stir occasionally to prevent sticking at the bottom.

Mash some beans: Once the beans are tender, remove the bay leaves. Take out a cup of beans, mash them with a fork, and return them to the pot. This will help thicken the dish and create a creamy texture.
Adjust consistency: If the mixture is too thick for your liking, add a little more water or broth until it reaches your desired consistency. Taste and adjust the salt and pepper as needed.
Finish and serve: Stir in the chopped parsley and green onions, cooking for an additional 5 minutes. Serve the red beans and sausage mixture over the cooked rice for a complete meal.

Serving Suggestions and Variations for Louisiana Red Beans And Rice

This Louisiana Red Beans and Rice dish is perfect on its own, but you can elevate it even further with some tasty serving suggestions. Consider adding a splash of hot sauce for a kick or a sprinkle of Cajun seasoning for extra flavor. You can also serve it with cornbread or a side salad for a complete meal. For a vegetarian version, you can replace the sausage with smoked tempeh or mushrooms, ensuring you still have that savory flavor.

Frequently Asked Questions About Louisiana Red Beans And Rice

Can I use canned beans instead of dried? Yes, you can! If using canned beans, skip the soaking step and reduce the cooking time to about 30 minutes.

How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.

What can I serve with Louisiana Red Beans and Rice? This dish pairs wonderfully with cornbread, a fresh salad, or even some fried plantains for a sweet contrast.

Enjoy a taste of the South with this hearty and flavorful red beans and rice dish!

Recipe Stats

Prep Time: 20 minutes
Cooking Time: 2 hours

Total Time: 2 hours 20 minutes
Calories per Serving: 380
Servings: 6