Red beans and rice is a quintessential Creole dish, right up there with gumbo and jambalaya. Versions can be found across Louisiana and the Low Country, but most start with the classic sauté of green peppers, celery, and onions, a.k.a. the holy trinity. In our take on the Southern classic, we dice the andouille sausage—instead of slicing it into more traditional coins—so each spoonful gets a pop of texture and flavor. We also incorporate ground sage, which rounds out the smokiness of the pork with its herbaceous, woodsy notes.
For the best red beans and rice, skip the canned bean aisle and vow that this time you’ll actually remember to soak dried red beans in cold water overnight. (And if you still forget, you can quickly rehydrate them in your Instant Pot or on the stove.) Simmer the soaked beans low and slow on the stovetop until they’re rich with the flavors of chicken stock and store-bought Cajun seasoning. Of course, every Southern home cook has their own way of doing things, and you should feel free to take some liberties too. Swap in a smoked ham hock, kielbasa, or another smoked sausage for the andouille. Seek out the classic New Orleans choice of Camellia red kidney beans—or use a different kind of dried bean altogether. Douse the whole thing in hot sauce. Opt for brown rice instead of white rice. Or, make your own Cajun seasoning blend with paprika, cayenne pepper, and garlic powder, among other spices. No matter how you spin it, this blueprint for smoky Louisiana red beans and rice guarantees a big bowl of comfort.
Serve the cooked beans with a side of collard greens, cornbread, and a garnish of thinly sliced green onions. Pro tip: These red beans taste just as good the next day, if not better.
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Ingredients
4–6 servings
2
Tbsp. vegetable oil
1
large onion, coarsely chopped
1
medium green bell pepper, coarsely chopped
2
stalks celery, coarsely chopped
1
lb. dried kidney beans, soaked overnight, drained
3
garlic cloves, finely chopped
2
fresh bay leaves
8
cups (or more) low-sodium chicken broth or 4 cups low-sodium chicken broth plus 4 cups water
¼
cup finely chopped parsley, plus more for serving
1
Tbsp. Cajun seasoning
3½
tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, divided, plus more
1
tsp. ground sage
2
tsp. freshly ground pepper
6
oz. andouille sausage, cut into ½” pieces
2
cups long-grain rice
Preparation
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Step 1
Heat 2 Tbsp. vegetable oil in a Dutch oven or other heavy, large pot over medium. Cook 1 large onion, coarsely chopped, 1 medium green bell pepper, coarsely chopped, and 2 stalks celery, coarsely chopped, stirring occasionally, until onion is translucent, about 5 minutes. Add 1 lb. dried kidney beans, soaked overnight, drained, 3 garlic cloves, finely chopped, and 2 fresh bay leaves. Cook, stirring often, 2 minutes.
Step 2
Pour in 8 cups low-sodium chicken broth or 4 cups low-sodium chicken broth plus 4 cups water and bring to a boil. Stir in ¼ cup finely chopped parsley, 1 Tbsp. Cajun seasoning, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. ground sage, and 2 tsp. freshly ground pepper. Reduce heat to medium-low and simmer, adding more broth or water (up to ½ cup) as needed to keep beans submerged, until beans are tender but still intact, 1½–2 hours. Add 6 oz. andouille sausage, cut into ½” pieces, and simmer 30 minutes. Taste and add more salt if needed; remove and discard bay leaves.
Step 3
Bring 4 cups water to a boil in a medium saucepan. Add 2 cups long-grain rice and remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and return to a boil. Reduce heat to low, cover, and cook rice until grains are tender and liquid is absorbed, 30–35 minutes.
Step 4
Divide rice among bowls and ladle beans over. Top with parsley.
