Name: Louisiana Red Beans and Rice
Prep time: 20 min
Cook time: PT-489188H13M56S
Total time: PT-489188H13M56S
Cuisine: Southern
Ingredients: 1 lb dry red beans; 2 Tbsp olive oil; 12–14 oz smoked sausage, sliced ¼″ thick; ½ Tbsp 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 tsp salt (adjust to taste); 1 tsp dried oregano; ½ tsp dried thyme; ½ tsp paprika; ⅛ tsp cayenne pepper (or more for extra heat); Freshly ground black pepper, to taste; 6–8 cups low-sodium chicken or vegetable broth; 2 bay leaves; ½ cup fresh parsley, chopped, plus more for garnish; ¼ cup fresh green onions, chopped, plus more for garnish; 1½ cups cooked long-grain rice (white or brown)

I present a comforting and hearty Southern classic: Louisiana-style red beans and rice with smoky sausage, simmered in a rich Creole broth and served over fluffy rice. It’s satisfying, savory, and perfect for a soul-warming meal.

Why I’ll Love This Recipe

I adore this recipe because:

It’s full of bold, smoky flavor from the sausage and Creole spices
It’s wholesome and filling with fiber-rich beans and hearty rice
It’s a great one-pot dish, making cleanup simple
It brings classic New Orleans comfort into my kitchen
It’s perfect for leftovers and tastes even better the next day
It’s an easy, affordable meal for the whole family or meal prepping

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb dry red beans
2 tablespoon olive oil
12–14 oz smoked sausage, sliced ¼″ thick
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 (adjust to taste)
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
⅛ teaspoon cayenne pepper (or more for extra heat)
Freshly ground black pepper, to taste
6–8 cups low-sodium chicken or vegetable broth
2 bay leaves
½ cup fresh parsley, chopped, plus more for garnish
¼ cup fresh green onions, chopped, plus more for garnish
1½ cups cooked long-grain rice (white or brown)

Directions

Soak the beans overnight in cold water with about 2″ headspace. Drain and rinse.
Heat olive oil in a Dutch oven over medium heat. Add sliced sausage and cook until browned. Remove with a slotted spoon.
Add butter to the pot, then stir in onion, celery, and bell peppers. Cook for about 3–4 minutes until soft. Add garlic and sauté for 15 seconds.
Stir in salt, oregano, thyme, paprika, cayenne, and black pepper. Cook for 1 minute. Pour in broth and scrape up any browned bits from the bottom.
Return the sausage to the pot along with beans and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer 1½ to 2 hours, until beans are tender.
Discard the bay leaves. Mash about 1 cup of beans and stir them back into the pot to thicken the mixture.
Add more broth or water if needed to adjust consistency. Taste and adjust seasoning as desired.
Stir in parsley and green onions. Simmer for 5 more minutes, then serve hot over rice with additional garnish if desired.

Servings and Timing

Makes: About 10 servings
Prep Time: 20 minutes
Soak Time: 8 hours
Cook Time: 1½–2 hours
Total Time: Approximately 10½ hours (including soaking)

Variations

Add a splash of hot sauce or Creole seasoning for more heat
Serve it with brown rice or cauliflower rice for a lighter option
Use canned red beans to skip the soaking and reduce cooking time
Add chopped collard greens or okra for extra texture and nutrients
Finish with a splash of vinegar or lemon juice for brightness

Storage / Reheating

Store beans and rice separately in airtight containers
Refrigerate beans for up to 1 week; rice is best eaten within 24 hours
Freeze the beans for up to 3 months; thaw overnight in the fridge
Reheat on the stovetop with a splash of water or broth, or microwave in 1-minute intervals, stirring each time

FAQs

Can I use canned beans?

Yes, I use about two 15 oz cans when I don’t have time to soak. Just reduce the cooking time to around 30 minutes.

Are red beans the same as kidney beans?

No, red beans are smaller and creamier than kidney beans. Kidney beans work in a pinch but offer a different texture.

Do I have to soak the beans?

Soaking helps them cook faster and improves digestion, but I can skip it by using a quick soak method or canned beans.

How do I thicken the beans?

I mash a cup of the cooked beans and stir them back into the pot to naturally thicken the mixture without extra ingredients.

Can I make this ahead of time?

Yes, I often make it a day ahead because the flavors develop beautifully overnight. Just reheat before serving.

Conclusion

I love how this Louisiana red beans and rice recipe delivers deep flavor, warmth, and heartiness all in one pot. It's rich, satisfying, and simple enough to make any day of the week. The leftovers are even better, making it a recipe I keep coming back to for comfort and convenience.