My cousin grew up in Louisiana and he loves red beans and rice, just like I love Spanish fried rice. Serve with hot sauce for a little kick, the young man loved to splash a little cider vinegar in each bowl.

Were you looking for a hearty rice dish with a kick? This fresh Louisiana red beans and rice is a budget-friendly recipe with incredible Cajun flavor.

Andouille sausage joins garden-fresh vegetables, zesty spices, and long-grain rice in this delicious down-home recipe. Learn about this boldly savory dish, including tips on choosing the best beans and what to serve together.

How to Make Red Beans and Rice

This delicious Louisiana-style red beans and rice recipe is made easier by breaking down the prep into small steps. You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you should expect:

Begin by soaking your beans overnight, and dicing any vegetables before then.

When you’re ready to start, transfer the soaked beans to a large pot with water. Then, saute onions, bell peppers, garlic, and celery in an oiled skillet until a bit of color appears. Add the cooked vegetables, bay leaves, Cajun seasoning, and other spices to the beans.

Bring the bean mixture to a boil before you reduce the heat and allow the ingredients to simmer for two to two and a half hours. Steam the rice during this time and set it aside.

Add Andouille sausage to the beans and cook for an additional half-hour. After cooking, pour the spicy sausage and beans over the rice, and enjoy a piping hot bowl of tender, meaty, and flavorful perfection.

Red Beans and Rice Ingredients

For eight servings, here are the major ingredients for red beans and rice:

1. 1 pound of dry kidney beans

2. ¼ cup olive oil

3. 1 large onion, chopped

4. 1 green bell pepper, chopped

5. 2 stalks celery, chopped

5. 2 tablespoons minced garlic

6. 6 cups water

7. 2 bay leaves

8. 1 tablespoon dried parsley

9. 1 teaspoon dried thyme

10. 1 teaspoon Cajun seasoning

11. ½ teaspoon cayenne pepper

12. ¼ teaspoon dried sage

13. 1 pound andouille sausage, sliced

14. 4 cups water

15. 2 cups long-grain white rice

Red Beans vs. Kidney Beans

Red beans and kidney beans have a similar color, but they’re two different types of legumes. Red beans are small, rounded, and have a slightly nutty taste. Red kidney beans are larger, with thicker skin and a slightly richer hue.

Both can be used in making an appetizing red beans and rice dish, but dried kidney beans may have to soak longer before cooking. Using dry beans in this recipe ensures that they retain their shape during cooking.

How to Soak Beans

Dried beans should be soaked before cooking for easier digestion and faster cooking time. There are two commonly used methods to soak beans: overnight or quick soak.

The overnight way is incredibly simple — add beans to a large stockpot and cover them with twice their volume in water. Cover and let sit overnight.

Quick soaking consists of bringing dried beans and water to a boil before you remove them from the heat and allowing the beans to sit for one to four hours (or until they’re easily squeezed).

What else do you think is missing from the above recipe? I think I have covered everything but in case you have figured out a vacuum, kindly reach out to us. The comment section is also open to your questions, opinions, suggestions, and inquiries.