Louisiana Red Beans and Rice
A pot of this Louisiana-style Red Beans and Rice is the epitome of comfort. Tender beans, tons of aromatics, and hearty smoked meat with andouille sausage simmers away in a rich and flavorful stew. It’s so delicious and served with long-grain rice for a complete, filling meal! This soulful goodness comes together so easily, y’all!

Whew. On today’s episode of pure, soul-hitting deliciousness…Red Beans and Rice, Louisiana-style. I am a sucker for this signature dish, y’all. It’s one of those dishes that, to me, hits so nice. If you’ve never made homemade red beans and rice, I hope you dive into this beauty real soon. You might be familiar with the Popeyes restaurant version, but this one is wayyy better and you’ll love it!
⇢ More Southern delights: cabbage and sausage, sweet pecan praline sticky buns, my cajun shrimp with gouda grits, these creamy black eyed peas; or maybe a po’ boy, some delicious gumbo, or a sweet potato pie, yasss!
Louisiana Red Beans and Rice 🙌🏾
Have you ever had it before? This Louisiana staple is a Monday night, New Orleans tradition. It’s a noted tale that Monday nights served as “wash day” which meant…laundry. Those who were obligated to tend to the laundry were also the ones who were to fix supper that day. With both cleaning and cooking on the menu, a pot of red beans long simmered on the stove was the move.
Furthermore, another theory is that red beans were eaten on Mondays with the hambone reserved from Sunday dinner. This served to reuse/upcycle any leftover hambone or ham hock pieces. Tender red beans simmered long and slow in a rich, ultra-hearty, and flavorful pot. A dish for any day of the week!
Ingredients Needed For Red Beans and Rice
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Red beans: Duh. This recipe calls for *dried* red beans, like small red beans or kidney beans. Fully recommend using New Orleans Camellia brand beans for authenticity but use whatever is accessible to ya. I like to sort through them beforehand to get rid of any scraggly odds + ends found in the bag of beans. No need to rinse the beans as we’ll be soaking them prior to using.
- Butter & olive oil: I often use these two for sautéing the aromatics. However, sometimes I use rendered bacon fat or duck fat, too. Those will add even more flavor and depth to your pot of red beans!
- Andouille sausage: This is pre-cooked sausage that I usually get to make my red beans and rice (it’s smoked, nicely seasoned, and a staple among cajun/creole cuisine) but you can also use any other smoked sausage that you favor. Kielbasa or beef sausage make great substitutes for andouille sausage.
- Veggies: You’ll need an onion, bell pepper, and celery– aka the Cajun/Creole holy trinity! Classic stew ingredients that give these beans extra oomph.
- Garlic: No explanation needed…garlic is #bae, garlic is life!
- Smoked meat: This is what makes these red beans southern in nature. The addition of smoked meat provides a heartiness and extra-filling richness. I use smoked turkey wings for my beans, but you can also use smoked ham hock, salt pork, cooked bacon pieces, or any other smoked turkey (neck/legs).
- Chicken stock/broth: Flavor on flavor! This is one of the elements that makes this recipe so delicious, they’re not cooked in water. I like to use low sodium because the cajun seasoning will give us plenty of salty vibes already.
- Worcestershire: This condiment adds big flavor for soups/stew-like recipes.
- Tomato sauce: While not pictured in the image below, this adds some rich, tomato-based flavoring to the pot. Kicks up the umami flavors, too.
- Seasonings: You’ll need bay leaves and cajun seasoning. This type of seasoning is a blend that contains salt, red pepper, black pepper, garlic, and more. Brands such as, Slap Ya Mama or Tony Chachere’s, stay in my kitchen pantry.
- For serving: long-grain rice, hot sauce, and freshly chopped herbs– optional.
Soaking Beans 101: What Gives?
Ahhh to soak or not to soak, that is the question. Some people swear by soaking their beans before cooking and others say nah. ⇢ Why soak beans? Okay so boom, soaking beans prior to cooking them allows for the beans to cook evenly and faster. In addition to that, soaked beans are also easier to digest. You see, soaking them allows for the complex sugars within the beans to break down, therefore reducing indigestion (and gas). An extra step but oh so worth it!
How To Soak Beans: Two Ways
⇢ There are ✌🏾 methods to get those beans nice and right for red beans and rice!
- Cold soak (overnight): In a large bowl, cover the beans with cold water and let them soak overnight on the counter, about 8 hours. That’s it, after soaking, simply drain them and set aside until called for in the recipe card, below.
- Fast soak (hot method): Bring about 6-7 cups of water to a boil in a large pot. Then add in the beans and remove the pot from heat. Let the beans soak in the hot water for 30 minutes to 1 hour. Afterwards, simply drain the beans and set aside until called for in the recipe card, below.
*I almost always soak my red beans overnight that way they’re ready to go on the next day when I plan to make my red beans and rice. However, the fast soak is a last-minute effort for the ones that forgot to long-soak their beans, ha!
How To Make Red Beans and Rice
(Note: please see the recipe card directly below for the complete written instructions.)
Making homemade red beans and rice is so rewarding and easy, peeps!…let’s go:
- Sort & Soak. Give your dried beans a good once over and remove any debris/gnarly lookin’ bits. Cover in cool water and (ideally) soak overnight. Then drain the beans and set aside until ready to use in the recipe.
- Sauté the sausage. Heat the oil/butter, then sauté the sausage rounds until all rounds are nicely browned. Then set them aside, don’t shut off the heat.
- Sauté the veggies. Toss in the onion, bell pepper, and celery. Give this mixture a good sauté until tender and translucent. Love the smell after this!
- Build the flavor agents. Add in the garlic and continue cooking. Then add in the beans, smoked meat, sautéed sausage rounds, bay leaves, stock/broth, and worcestershire. Stir to combine and bring the mixture to a boil.
- Let it simmer. Afterwards, reduce the heat to low and let the pot simmer, covered, for 1 1/2 to 2 hours long. Go back to the pot every so often to stir and check on the beans, adding more liquid, only if needed.
- Tear the meat. Remove the smoked meat from the pot and tear the meat into pieces, discarding the skin/bones. At this point, remove the bay leaves and then add the smoked meat pieces into the pot, stirring well.
- Final flavor build/simmer. Stir in the tomato sauce, cajun seasoning, and black pepper. Allow the pot to simmer, uncovered, for another 20 minutes.
- Serve. Ladle the red beans into bowls, top with long-grain rice. Hit it with a few dashes of hot sauce and some freshly chopped herbs, if desired. Enjoy!
Why You’ll Love This Recipe ♡
- ONE-POT BEAUTY. I love myself a one-pot, one-pan recipe so very much. This entire red beans and rice extravaganza comes together in one vessel. Well, that is if you’re not counting the pot, you’ll use to cook your rice, ha! Seriously speaking, the red beans pot is the heart of this recipe and everything whips up in it. I use a classic dutch oven for my red beans, always.
- SO EASY TO MAKE. As I mentioned earlier, red beans and rice is a dish that requires minimal work. From start to finish, it’s straightforward without any headaches. Once everything is prepped, it’s easy + breezy, baby!
- FLAVOR ON FLAVOR. My favorite thing about this recipe. Listen, this red beans and rice recipe is a low-effort/high-reward stunner. The flavors meld so well after simmering. Classic stew ingredients, hearty smoked meat, buttery + tender beans, all swimming in a rich, soup-like stew, gahhh. (😛)
- PERFECT FOR A CROWD. House full of your people or maybe wanna feed a crowd? This recipe checks that box. A pot of this red beans and rice will feed plenty! If not feeding many, it’s also great as leftovers (they get even better!).
Tips + Tricks, FAQs, & More For The Best Red Beans and Rice You Will Ever Have
As with many recipes, you may have additional questions regarding things to do (or change) for this red beans and rice dish. Like other BBR recipes, I always recommend sticking to the recipe as it is written in the recipe card, below. However, here’s some extra tidbits in case you need ’em:
- Can I use canned red beans? Technically yes, but here’s the thing: canned beans are already cooked and using them in this recipe will result in super mushy beans. As such, I’d hate this for you, I fully recommend using dried red beans here. You want the cooking of the beans to be controlled.
- How long to soak beans overnight? No more than 8-10 hours.
- Do I have to use smoked meat as well? Many red beans and rice recipes include smoked meat for the addition of flavor and heartiness. It creates such a depth of flavor and more bite. If you feel like the andouille sausage is enough for you, cool beans. Simply omit and carry on with the recipe.
- Keep an eye on the beans. In step #4 in the recipe card below, you’ll see a note to check on the beans every so often while simmering. This ensures that the beans don’t scorch the bottom of the pot and to check on the cooking process. At this stage, add more liquid, only if you see that it’s needed.
- Red beans texture. It’s important to note that the finished texture of your red beans should be soup-like and not watery. Just like it is shown in the images, your final dish should have a creamy texture that coats the back of a spoon. That is how you’ll know it’s perfect and not all runny and sad, ew.
- What kind of rice for red beans? Long-grain white rice is commonly used for red beans. I use it exclusively whenever I make it, and it gets sopped up with the red beans beautifully. However, please feel free to use any kind of rice that you prefer here. Basmati, brown, and jasmine rice are great as well.
- How much rice for serving? I don’t include a measurement for rice because it’s all rooted in personal preference. Some like a hefty portion to pair alongside their red beans and others like just a touch. Use as much or as little as you + yours would like. In addition, you can make fresh steamed rice or buy the microwaveable pre-cooked packages of rice for convenience.
- Vegan red beans and rice. Wanna make this a vegan situation? Omit the smoked meat, and use vegan butter, vegan sausage, and vegetable stock/broth. Boom. We love a little versatile switcharoo!
- What to serve with red beans and rice? This recipe is damn perfect as is, but you can surely add some cornbread to the party and have even more fun. Holla at my buttermilk cornbread or this sweet potato cornbread, yum.
Add this Louisiana Red Beans and Rice recipe to your must-make list! There’s nothing like a pot of this goodness. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
PrintLouisiana Red Beans and Rice
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 8 1x
- Category: Main Entree
- Method: Stovetop
- Cuisine: Southern
Description
A pot of this Louisiana-style Red Beans and Rice is the epitome of comfort. Tender beans, tons of aromatics, and hearty smoked meat with andouille sausage simmers away in a rich and flavorful stew. It’s so delicious and served with long-grain rice for a complete, filling meal! This soulful goodness comes together so easily, y’all!
Ingredients
- 1 lb dried red kidney beans, soaked (preferably New Orleans Camellia brand)
- 4 tablespoons unsalted butter (or duck fat/bacon grease)
- 1 tablespoon olive oil
- 12 ounces andouille sausage, sliced into rounds
- 1 large white onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 celery hearts, finely chopped
- 1 tablespoon garlic paste or 6 cloves of garlic, finely minced
- 1 lb smoked turkey wings or ham hocks
- 3 bay leaves
- 6 cups low sodium chicken stock/broth, plus more as needed
- 1 tablespoon worcestershire
- 8 ounces canned tomato sauce
- 1 tablespoon cajun seasoning, plus more to taste
- freshly ground black pepper, to taste
- steamed long-grain white rice, for serving
- hot sauce & freshly chopped chives or parsley, for garnish- optional
Instructions
- Sort through the red beans and remove any scraggly bits. Then place the beans into a large bowl and cover with cold water. Allow the beans to soak on the counter overnight. Alternatively, see blog post for fast soak method. Before starting the recipe, drain the beans into a colander and set aside.
- In a large pot over medium-high heat, add the butter and olive oil. Once hot, add in the sausage rounds and cook until evenly browned, about 2-3 minutes. Then use a slotted utensil to transfer the sautéed sausage to a clean bowl and set aside.
- Toss in the onion, bell pepper, and celery. Sauté the mixture, until tender, about 4-5 minutes. Then stir in the garlic and continue cooking until fragrant, about 1 minute. Add the pre-soaked beans into the pot, followed by the smoked meat, sautéed sausage rounds, bay leaves, stock, and worcestershire. Make sure everything is submerged under the liquid. Gently stir to combine, then increase the heat to high and bring the mixture to a rolling boil for 5 minutes.
- After boiling, reduce the heat to low and cover the pot with a lid. Cook for 1 1/2 to 2 hours, going back to the pot every so often to stir and check on the beans. If the mixture looks dry at any point, add more stock/broth/water to loosen, 1 cup at a time as needed.
- Once the beans are tender, remove the smoked meat from the pot, and set aside to cool down for a few minutes before handling. Use two forks or your hands (fitted with disposable gloves, if desired) to tear the meat off the bones into bite-sized pieces. Discard the skin, bones, and any extra fatty pieces on the smoked meat. Take the bay leaves out and then add the pieces of smoked meat back into the pot.
- Use a potato masher to mash up some of the beans, not too much, just a few strokes. This will help thicken the mixture a little and contribute to a creamy texture. Then add the tomato sauce, cajun seasoning-to taste, and black pepper. Stir well to bring everything together and let simmer, uncovered, for 15-20 minutes more.
- Remove the pot from the heat and ladle the red beans into bowls. Top beans with rice and serve immediately with a few dashes of hot sauce and freshly chopped chives/parsley, if desired. Enjoy!
Notes
- Please read the blog post in its entirety for more tips + tricks.
Keywords: red beans and rice, Louisiana food, cajun food, broth beans, beans recipe, creole food, New Orleans food
28 Comments on “Louisiana Red Beans and Rice”
This is one of my all-time favorite dishes and this recipe looks amazing. I’ll definitely give it a go. I already have like 3 lbs of andouille sausage ready and waiting. I just need the red beans. Gotta make a trip to Sam’s, Costco or the GFS store to get some red beans. I keep black beans on hand by buying them in bulk and fix at least two cups of dried beans in my Instant Pot and have them in the fridge ready to eat any time. I keep a container of prepped rice in the fridge too. Food prep will change your life!
★★★★★
Hi Jason- Yup, food prep is the real mvp lol…I hope you get a chance to make these crazy-good beans, thank you! 🙂
This recipe was easy to put together and tasted incredible. The textures and vibrant flavors are to die for. This recipe will now be in my monthly rotation. Thank you, Quin!
★★★★★
Hi Tracy- So glad to hear that you enjoyed this recipe! 🙂
I just made and loved the gnocchi bolognese so excited to try this recipe today. Question: the last time a recipe (not one of yours) called to simmer andouille sausage for over an hour (gumbo recipe) I found the sausage really lost its flavor which makes sense given that it’s already cooked, you Sautee it, and then you simmer it for over an hour. I’m afraid to do the same thing here and have not as flavorful sausage. Would it be a big deal to leave it out and pop it in at the end?
★★★★★
Hi there- I haven’t found the sausage to lose its flavor, but you can certainly remove it from pan after sautéing and toss it back in before serving 🙂
No one has to reply, but this was the closest I ever got , in my humble kitchen, to the red beans and rice I’ve had in the Treme, or the Lower Ninth, pre-Katrina. Thank you
★★★★★
Hi David- this is a high compliment, so glad you enjoyed these red beans! 🙂
I am wondering, can this be made in the crockpot? I’m sure that it can but I wanted to know from an expert. I’m going to try it anyway but I simply love crockpot recipes. Looks delicious 🥰
★★★★★
Hi Marsha- I haven’t tested this recipe in a crockpot, but I’m sure it can be done. In that case, no need to soak the beans (keep them dried). Add everything (except the andouille sausage) into the slow cooker. Cook on high for 6-8 hours or until the beans are tender. I’d sauté the sausage sounds on the stovetop and then add to the crockpot near the end. Hope this helps! 🙂
Made this tonight following the recipe, came out sooo good! Thank you Quin for sharing this wonderful recipe!
★★★★★
Hi Mary- so happy to hear that you enjoyed this recipe! 🙂
This was amazing!! I’ve tried to make red beans in the past and I felt they were missing something. Not this recipe! So creamy and yummy. We ended up not eating it the day it was made but I think it was better the second day.
I appreciate your recipes and love finding food blogs by BIPOC cooks!! Thank you Quin!
★★★★★
Hi Shanti- love that you enjoyed this recipe, and I agree ✊🏾, so glad you found me! 🙂
This was SO GOOD! I made it without the smoked meat but otherwise followed directions exactly. This delicious recipe will be on monthly rotation at our house.
★★★★★
Hi Zina- always nice to hear this feedback, so happy you loved the recipe! 🙂
This looks delicious! In the interest of budget and stretching some pantry staples, could this be made without the sausage and perhaps just with some leftover bacon/bacon grease? I know the flavor wouldn’t be quite as rich but would it be otherwise ok, do you think?
Hi Beth- yes, you could leave out the andouille sausage entirely and use bacon grease. If using bacon pieces, after crisping, I’d set them aside and add back into the pot towards the end. Hope this helps! 🙂
SO. GOOD. I was really intimidated to make this from scratch, but this recipe is so easy to follow. The smoked meat is an absolute game changer. This has so much flavor!
★★★★★
Hi Sydney- thanks for dropping this review, so glad you enjoyed these red beans! 🙂
This is a great recipe. I made a few days ago, didn’t know how many people we would be having over and good thing I made this cause it fed a much larger crowd than I thought we would have. Got lots of compliments. They were flavorful and not too overly meaty or salty which sometimes I find red beans and rice to be. Did the fast soak in hot water as I only decided to make them that morning and worked fine, will definitely be making again.
★★★★★
Hi Nicole- thanks for leaving this review, love to hear your feedback on these red beans! 🙂
Hello, I just love your recipes. I was wondering would it be okay to sauté the salt pork in the rendered oil from the andouille sausage. Thanks for answering my questions.
Hi there- If there’s enough rendered oil from sautéing your andouille sausage, yes, that’ll work! 🙂
Quite possibly the best red beans and rice recipe I’ve ever tried! We already had cooked sausage, so used bacon grease and butter for the sauté of the veggies. Let sit over night – wow! The flavor I was looking for – so glad I found your blog!!
★★★★★
making this as i type! cant wait to try it! will be sharing some red beans and rice with friends and will pass along the recipe!
★★★★★
As a mom of 7 who is often feeding 10-12 people regularly a good filling meal is a must! My entire household loves anything Cajun and this hit the spot. The flavor was spot on and soooooo good. This will be a regular in our household!
★★★★★
Hey Cori- Love to hear this feedback, so happy you and your fam enjoyed the recipe, thank you for taking the time to leave this review! 🙂