Red beans and rice is an emblematic dish of Louisiana cuisine and is traditionally made with red beans, vegetables, spices and leftover pork bones or spicy andouille sausage. I LOVE New Orleans-style cooking, so I make this authentic dish often. It’s delicious, it’s cheap, it’s simple, and it’s always a crowd pleaser.
This is a perfect meal to make for Sunday night dinner. While the laundry is tended to and house is being cleaned, this one pot wonder will be simmering away on the stove, filling the house with yummy goodness. This makes a big ol’ pot, so you’ll have plenty of leftovers for a few meals throughout the week.
This is a soulful dish that comes together without much effort on your part beyond the initial prep. I love to watch the beans simmer away in a pot of spices as they gradually meld together in the most mouthwatering way. Once ready, the rich, flavorful beans smother the rice, and your first bite is the ultimate reward for your patience.
- 1 lb. dried kidney beans
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 1 large green bell pepper, diced
- 4 cloves garlic, minced
- 1 lb. andouille sausage, sliced on diagonal, I prefer Aidell’s Cajun Style Andouille
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp Cajun seasoning, I prefer Tony Chachere’s prefer Creole Seasoning
1. The night before cooking, place beans in a large bowl and cover with 8 cups of water. Let soak at room temperature overnight. Drain and rinse the next day.
***If you forgot to soak the beans overnight, like I often do, don’t worry. You can quick-soak the beans by adding them to a pot with 8 cups of water. Boil them for 2 minutes. Cover pot and remove from heat. Let the beans sit, tightly covered, for 1 hour.
2. Sauté the sausage in a large pot over medium-high heat until they are nicely browned. Remove from heat with slotted spoon and set aside.
3. Add celery, onion, & bell pepper to pot with 1 tbsp of oil. Sauté for about 10 minutes until soft and transparent.
4. After draining and rinsing the beans, add them to the pot.
5. Also add 7 cups of water plus the bay leaves, thyme & oregano.
6. Stir together and bring to boil.
7. Reduce heat slightly to medium and continue boiling without a lid for about an hour.
8. Once the beans are soft, use the back of a wooden spoon to smash about half of the beans against the side of the pot. This will give the beans a thick, creamy texture.
9. Reduce heat again slightly and continue boiling uncovered for about another hour.
10. Add sausage back to pot along with the Cajun seasoning.
11. During the last hour of cooking, prepare the rice. Combine 2 cups rice with 3 cups of water. Bring to boil without a lid. Reduce heat to low, cover with lid and cook for 25-30 minutes until all water has absorbed.
12. Serve the beans in a bowl and top with a pile of rice. Garnish with sliced green onions & enjoy!