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Louisiana Red Beans and Rice

Louisiana Red Beans and Rice: Comforting Cajun Goodness

Experience the comforting flavors of Louisiana Red Beans and Rice, a Cajun classic with smoky bacon and zesty sausage.
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Prep Time 15 minutes
Cook Time 2 hours
Soaking Time 12 hours
Total Time 14 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Cajun, Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beans
  • 1 pound Dried Red Kidney Beans Soaking overnight ensures they cook evenly.
  • 0.5 pound Thick Cut Bacon, diced Provides smoky richness.
  • 1 pound Andouille or Smoked Sausage, sliced Enhances savory depth.
  • 10 cups Chicken Stock Adds a rich base for cooking.
For the Vegetables
  • 1.5 cups Diced Onions About 2 medium onions.
  • 1 cup Diced Celery 2-3 stalks.
  • 1 cup Diced Green Bell Pepper 1 large.
  • 4 cloves Minced Garlic Infuses the dish with flavor.
For Seasoning and Garnishing
  • 2 teaspoons Dried Oregano Provides a fragrant note.
  • 1 teaspoon Dried Thyme Pairs perfectly with other seasonings.
  • 0.5 teaspoon Black Pepper Essential for balancing flavors.
  • 3 Bay Leaves Adds aromatic depth.
  • Cajun Seasoning Add to taste.
  • 0.5 cup Green Onion Shoots, thinly sliced Divided for garnish.
  • 0.25 cup Fresh Parsley, finely chopped Divided for garnish.
For Serving
  • Long Grain White Rice The perfect base.

Equipment

  • Large bowl
  • heavy-bottom pot or Dutch oven
  • slotted spoon
  • potato masher

Method
 

Step-by-Step Instructions
  1. Sort and soak 1 pound of dried red kidney beans in cold water overnight for at least 12 hours.
  2. Cook ½ pound of diced thick-cut bacon over medium heat in a large pot until crispy, about 8–10 minutes, then remove and set aside.
  3. Brown 1 pound of sliced andouille sausage in the same pot over medium-high heat for about 6–8 minutes.
  4. Sauté 1½ cups of diced onions, 1 cup of diced celery, and 1 cup of diced green bell pepper for about 5–7 minutes, then add 4 minced garlic cloves for the last minute.
  5. Add soaked beans, 10 cups of chicken stock, the reserved bacon and sausage, 2 teaspoons of dried oregano, 1 teaspoon of dried thyme, and 3 bay leaves to the pot.
  6. Season with ½ teaspoon of black pepper and incorporate Cajun seasoning to taste. Bring to a boil, then reduce and simmer uncovered for about 2 hours.
  7. Mash some beans against the pot's sides to thicken the dish and simmer for an additional 10–15 minutes.
  8. Adjust seasonings to taste, remove the bay leaves, and serve the mixture over rice, garnished with green onions and parsley.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 12gSugar: 3gVitamin A: 5IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For best results, soak the beans properly and use quality meats. This dish is perfect for meal prep and can be frozen for later enjoyment.

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