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Classic Louisiana Red Beans and Rice with Smoked Sausage

Close-up of a bowl of authentic red beans and rice, featuring creamy beans, smoked sausage slices, and white rice.
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Make authentic, soul-warming Louisiana Red Beans and Rice on the stovetop. This recipe uses smoked sausage and the holy trinity for deep, traditional Creole flavor.

Ingredients

Scale
  • 1 pound dried red kidney beans, rinsed and picked over
  • 8 cups water or low-sodium chicken broth
  • 1 pound smoked sausage (Andouille or Kielbasa), sliced into half-inch pieces
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to your heat preference)
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • Cooked white rice, for serving
  • Hot sauce, for serving

Instructions

  1. Place the rinsed red beans in a large pot or Dutch oven and cover with water or broth. Bring to a boil, then reduce heat and simmer, covered, for 1 hour, or until beans begin to soften. Skim off any foam that rises to the surface.
  2. While the beans simmer, prepare the sausage and vegetables. In a separate large skillet, brown the sliced smoked sausage over medium heat until lightly crisped. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
  3. Add the chopped onion, bell pepper, and celery (the holy trinity) to the skillet with the sausage fat. Cook over medium heat for 5 to 7 minutes until the vegetables soften.
  4. Add the minced garlic to the vegetables and cook for 1 minute until fragrant.
  5. Transfer the cooked sausage, onion mixture, thyme, oregano, cayenne pepper, bay leaf, salt, and black pepper to the pot with the simmering beans.
  6. Stir well to combine. Bring the mixture back to a gentle simmer. Cover the pot partially and continue to cook for another 1 to 1.5 hours, stirring occasionally, until the beans are very tender and the liquid has thickened into a creamy sauce. Remove the bay leaf before serving.
  7. Taste and adjust salt and pepper as needed. If the mixture is too thick, add a small amount of water or broth to reach your desired consistency.
  8. Serve the red beans hot over mounds of fluffy white rice. Offer hot sauce on the side for extra flavor.

Notes

  • For a creamier texture, mash about one cup of the cooked beans against the side of the pot with a spoon before serving.
  • If you use a ham hock instead of sausage, add it during the initial simmering stage and remove the bone before serving.
  • This recipe tastes better the next day, making it excellent for meal prep.

Nutrition

Find it online: https://kitchenslang.com/authentic-red-beans-and-rice-recipe/