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One-Pot Louisiana Red Beans and Rice

Close-up of a bowl of flavorful beans and rice topped with sliced smoked sausage and fresh parsley.
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This is the language of comfort food translated for your kitchen. You get the deep, smoky flavor of authentic Louisiana Red Beans and Rice, streamlined into a simple, one-pot meal that cooks fast, even starting with dried beans. This recipe skips the long simmer without sacrificing the soul of the dish.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound smoked Andouille sausage, sliced 1/2-inch thick
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (or more, for heat)
  • 1 bay leaf
  • 1 pound dried red kidney beans, rinsed and picked over
  • 4 cups chicken broth (low sodium)
  • 2 cups water
  • 1 cup long-grain white rice, uncooked
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced Andouille sausage and cook until browned on both sides, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the onion, bell pepper, and celery (the ‘holy trinity’) to the pot. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
  3. Stir in the minced garlic, thyme, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
  4. Add the rinsed red kidney beans, chicken broth, water, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the beans are tender. Stir occasionally to prevent sticking.
  5. Return the cooked sausage to the pot. Stir in the uncooked white rice. Increase the heat to medium-low, cover the pot tightly, and cook for 18 to 20 minutes, or until the rice absorbs all the liquid and is tender. Do not lift the lid during this time.
  6. Remove the pot from the heat. Discard the bay leaf. Let the beans and rice stand, covered, for 10 minutes.
  7. Fluff the mixture gently with a fork. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.

Notes

  • For a faster weeknight version, substitute 3 (15-ounce) cans of rinsed and drained red kidney beans for the dried beans. If you use canned beans, skip step 4 and add the beans in step 5 along with the rice. You will only need 3 cups of broth instead of 4 cups of broth and 2 cups of water.
  • If you are using an Instant Pot, you can cook the beans first under high pressure for 30 minutes with the liquid, then use the ‘Sauté’ function to cook the sausage and vegetables before adding the rice for a final 8-minute pressure cook.
  • This dish freezes well. Make a large batch for easy meal prep lunches throughout the week.

Nutrition

Find it online: https://kitchenslang.com/one-pot-beans-and-rice-cajun-recipe/