Louisiana-Style Red Beans & Rice is a quintessential Southern dish that embodies the heart and soul of Cajun cooking. This hearty meal has deep roots in Louisiana culture, traditionally cooked on Mondays with the leftovers from Sunday’s meal. The slow-simmering process allows the spices to blend beautifully, creating a rich, flavorful dish that warms the heart.
Ingredients
Scale:
1 pound dried red beans
2 cups long-grain white rice
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 tablespoon Creole seasoning
6 cups water (for cooking beans)
2 tablespoons vegetable oil
1 pound andouille sausage, sliced
1 medium onion, diced
1 bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
Instructions
Soak the red beans overnight in a large bowl of water to soften. Drain and set aside.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion, bell pepper, and celery and sauté for about 5-7 minutes until softened.
Add the sliced andouille sausage to the pot and cook for an additional 3-4 minutes until it starts to brown.
Stir in the minced garlic and cook for another minute.
Add the soaked and drained red beans to the pot along with the water, salt, black pepper, cayenne pepper, and Creole seasoning. Stir to combine and bring to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours.
After the beans are tender, mash a few against the side of the pot to thicken the mixture.
While the beans are simmering, cook the rice according to package instructions.
