I have been very lucky to be able to live in two beautiful states with some of the best food in the country. It goes without saying that NuMex (New Mexico cuisine) is my favorite and my go to everyday food. However, many of the dishes I ate growing up in Louisiana are just part of my DNA and I still can’t enough of them. Some of these dishes I have shared with you in the past years – Grits, jambalaya, fried catfish, peach cobbler, peach jam and fried green tomatoes to name a few. Today I’m sharing another of my favorites, a Louisiana Style Red Beans & Rice.
Several years ago, after a trip back to Louisiana where I picked up some tasso, I shared a red beans and rice with tasso. I love that version of red beans and rice. Unfortunately, tasso is not as accessible as andouille, my favorite smoky meat for red beans & rice. Andouille adds a spiciness and smokiness that just can’t be found with any other meat in my opinion. Of course it has to be good Louisiana andouille which is hard to find outside of Louisiana. If you want to try true Louisiana andouille then you should check out the Louisiana Crawfish Company in Natchitoches, LA. They sell a couple of great andouille sausages.
Red beans & rice is best cooked long and slow. You want the beans perfectly tender and the flavors of the ingredients to all fuse into one unique flavor that screams “YUM” the moment it touches your tongue. You also want it to burn a little bit as well. Cook the rice separately so as not to become mushy. I use Jasmine rice, but for a healthier version, one could use brown rice.
This is a great dish to cook on the weekend or a day off. It makes enough for a couple of dinners and maybe a lunch during the week. You can also freeze it for about six months for another meal later on. Once thawed, just make a batch of fresh rice. Some people serve it with bread or cornbread, but IMO it doesn’t need anything but a few dashes of Tabasco on top.
Hope you enjoy!
Louisiana Red Beans & Rice
Who doesn't love a Louisiana style red beans & rice? It's hearty, meaty, extremely flavorful and pretty darn healthy. A great way to get your beans at every meal.
*See Kitchen Notes for more information, substitutions and related links.
- 1 pound dried red beans*, small ones
- 1 Tbsp salt
- water
- 1 Tbsp. bacon drippings or vegetable or olive oil or combination
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 2 stalks celery, diced
- 6 garlic cloves, minced
- 1 tsp. dried oregano, crushed
- ½ tsp. dried thyme, crushed
- 2 bay leaves
- ¼ – ½ tsp. cayenne*, depends on how hot you want it – you’re still going to be adding Tabasco
- ¼ tsp. smoky chile pepper* (optional)
- 6 cup liquid* (2 cups chicken stock and 4 cups water)
- 3 andouille sausage (3/4 pound), sliced ¼ – ½" thick
- Salt and pepper to taste
- Tabasco Sauce or Louisiana Hot Sauce
- 1 1/2 cups uncooked rice (White rice such as Jasmine)
- 3 cups water
- 1/2 tsp Kosher salt
Rinse the bean and place in a large bowl. Add enough water to cover the beans plus 2 to 3 inches above the beans. Add 1 Tbsp. salt. Stir until salt is dissolved. Let the beans brine on the counter 4 hours.
After 4 hours, drain and rinse the beans. Set aside.
In a large Dutch oven heat the bacon drippings/oil over medium heat. Add the onion, bell pepper and celery. Sauté for 4 to 5 minutes or until the vegetables are just soft.
Add the garlic, seasonings, and about 1/3 of the andouille. Sauté for 2-3 minutes or just as the fat from the sausage starts to render.
Add the liquid and bring to a boil. Add the drained and rinsed beans. Bring back to a boil, then reduce to a simmer.
Cover and cook, stirring a few times for 45 minutes.
Remove the lid and add the rest of the andouille. Cover for 15 minutes then remove the cover and continue to simmer for another 30 minutes to 1 hour until beans are tender and sauce has thickened. (You may have to add more liquid during the cooking process to keep it from getting too thick too soon. If it’s too thin, stir in 1 Tbsp tomato paste.*)
Taste. Add salt, pepper, and more cayenne to your liking. Add a few dashes of Tabasco or let your guests add it since some may like it spicier than others.
- Remove from the heat. Let cool.
Ideally, let the beans come to room temperature OR sit in the refrigerator overnight. This allows the flavors to fuse.
- When ready to serve, reheat slowly and make the rice.
Serve over rice with the bottle of Tabasco on the table for those who want it spicier.
Bring 3 cups water with salt to a boil in a large pot.
Rinse 1 1/2 cup white rice. Let drain.
When the water is boiling stir in the rice, cover, reduce heat to very low and let cook, undisturbed for 15-20 minutes are until all of the water is absorbed. (A glass top makes this step very easy.)
Once done, stir and toss with a fork. Keep covered until ready to serve.
Red Beans – I prefer the small red beans whereas many people prefer kidney beans. So the red bean you choose is your choice.
Cayenne – If you don’t have cayenne, then substitute with another highly spicy ground chile powder. Just make sure it’s “chile” powder, not “chili” powder which is a spice blend.
Smoky Chile Powder – This is optional, but I like a nice smoky flavor to my beans, so I’ll use a smoked Serrano or a smokey chile blend.
Sauce consistency – This is a personal preference. I like enough sauce to coat the rice but not so much that it’s soupy.
Liquid – Chicken stock is usually the liquid of choice, but when I have homemade smoked turkey stock, I’ll use it instead. Homemade stock is always best. The reason why I use 2 cups stock + 4 cups water is to cut back on the salt and to let the beans, sausage and spices provide the flavor. Keep in mind that the sausage is going to add a lot of salt.
Resting time – This is another one of those one pot meals that will be tastier the day after you make it. So if you have time, let it cool and then refrigerate overnight. However, you could also just let it rest for an hour or two then reheat.
This is a good dish to cook on the weekend and then have a couple of suppers and maybe a lunch during the week. You can also freeze it. Just be sure to use it within 6 months so that it doesn’t start taking on a freezer taste.
This is NOT a sponsored post. Even though I mention the Louisiana Crawfish Company, I did not receive any product from them other than what I personally purchased. I just like the company’s product as well as its excellent customer service.
I mentioned several of my favorite Louisiana dishes in the first paragraph. Below are some more that I cook on a regular basis. Like New Mexican cuisine, they provide comfort and just down home goodness. I know you’ll enjoy them all!
So some thoughts on the red beans and rice recipe:
I omit oregano and sub in fresh sage with more of both sage and fresh thyme. Honestly I omit the cayenne and the chili powder as a good cajun seasoning will include both of these (I suggest getting on or making one that does not add salt or MSG – add salt to taste).
For the broth, I like to use 2 beers and the rest as chicken broth (you could use vegetable). Finally, about the meat, this is probably the biggest suggestion: I would do a ratio of 1lb red beans to 1lb andouille sausage (Argentine chorizo is also very good) to 1lb smoked turkey necks/ham hocks and add in some pickled pork. Since you’d be upping the meat content, you might want to increase the liquid volume. Just suggestions:)
Hello, I’m trying this for the first time, but I am going to use Hatch green chile sausage. I’m expecting this dish to become a favorite for my family.
I haven’t had red beans and rice in forever! Thanks for the recipe!
Thanks Jeff. We get a craving for this a couple of times a year, so I make a big batch and freeze for our next craving. 🙂
Such a beautiful healthy and hearty lunch. I loved this combination. I would like to try it.
Thank you. I hope you do get to try it.
This is a great recipe! I made it last night and it was delicious, the spice mix is superb. The only problem I encountered was the length of time it took to simmer, my mistake, I live at altitude and it takes a long time to cook dried beans. That said, I suppose I could substitute canned beans. In any case, this one is a keeper and I will definitely make it again.
Deb, thank you so much for commenting! I’m thrilled that you enjoyed the recipes. Yes, beans can be tricky. The length of time depends on several factors, elevation and the age of the bean being just a couple. And yes, you could use canned beans which would reduce the cooking time considering. I’m glad that in spite of the beans, you still find this recipe a keeper. It’s definitely a keeper for us. Thanks again! Cheers, MJ
Hello MJ! I have made a batch of this beauty last Saturday for lunch and did exactly as you have suggested: we had great leftovers week dinner on Monday! Since I did not have andouille sausage I added spicy Italian homemade sausage and it was really delicious and comforting! Thank you so much for another tasty keeper!!!!! 🙂
Oh Davorka…you made my day!!! I am super thrilled that you enjoyed this recipe! Spicy Italian is a great substitute and homemade is even better.I would love to see your recipe for the homemade sausage. I love making my own sausage. Thanks so much for the feedback and again, so glad you enjoyed it. Hope you and your family have a marvelous weekend. Cheers, MJ
Red beans are very popular in the north of India and we enjoy them always with cumin fried rice. The flavour profile is of course different but i can tell, this one must be just as delicious 😍
Thanks Darlin. I have found red beans to be quite versatile and ook them several ways, but this is my favorite. 🙂 Serving them with a curry fried rice sounds delicious.
Great comfort food!!!
Off the Menu is the March Movies & Munchies feature. It reminded me of all our New Mexico travels. So, yes, you are lucky to live there!
MJ,
It’s sad for me to admit, but I’ve never had red beans and rice. That just has to change! All of the ingredients really add up to a delicious dish! My son is moving to New Orleans in a month and so I will be able to explore a foodie destination that I have never experienced yet. Any favorite eateries or experiences that you recommend?
Happy weekend,
Roz
Thanks Roz. You are going to LOVE visiting New Orleans. As far as a culinary delight, it’s right up there with San Francisco IMO. Abe’s Oyster Bar is my top recommendation. Good food and fun atmosphere. Stay away from the expensive tourist restaurants. They have always been disappointing. Except for Bayona’s. It was excellent. Bobby and I would always go by the locals’ recommendation. No matter where you eat, gumbo, etouffee, and red beans and rice are must tries. 🙂 You are going to love visiting your son.
Amazing! Printing to make and will come back once done! Hug 🙂
Thanks Darlin. Hope you enjoy!
I do love a good red beans and rice recipe and this sounds fabulous. My husband’s family is from there and I had never eaten it until I married him. At first I wasn’t so sure, but now it’s total comfort food!
Thanks Abbe. I didn’t know your husband lived in Louisiana. It was a great place to grow up but I’m glad I didn’t stay there. It hasn’t changed much since I was a kid. 🙂
For sure this is a super tasty dish. I have been lucky enough to go to Louisiana twice and the food is so amazing.
Thanks Evelyne. The cuisine is best thing about Louisiana. 🙂 The heat, humidity and mosquitos I can do without.:)
A staple in our make-ahead meal rotation! Love how easy red beans and rice is to make and appreciate the sources you mentions for authentic ingredients. 🙂
Thanks Judy and you are welcome!
We hit 70 degrees today, but I’m sure we’ll have more winter weather before spring really arrives. Your red beans and rice would definitely hit the spot on a chilly evening!! Plus, I have some andouille sausage in the freezer 🙂
Thanks Liz. We’re going back and forth between winter and spring here, so still eating good old comfort food. 🙂
i’m surprised you say jasmine rice isn’t healthy? we eat it regularly tho we do have brown rice too. This looks very tasty and comforting MJ.
Thanks Sherry. We eat Jasmine rice all of the time as well. What I said brown rice is “healthier” because it’s considered a “whole” grain as it still has the bran and germ attached, whereas white rice doesn’t. Both are still healthy, just that brown is considered “healthier” by many nutritionists. Sorry for the confusion.
thanks for clearing that up MJ. Let’s keep eating all sorts of rice 🙂
You have us licking our chops with those delicious aromatics and spices. Rice and beans is full on comfort food but love the addition of the sausage.
Thanks Bobbi. You just don’t have a Louisiana red beans & rice without the andouille. 🙂
‘you also want it to burn a little as well” haha, love it! Yes, bring on a little bit of that heat for sure. Also, I don’t know why I haven’t explored red beans very much… these look so delicious — I like how you serve your rice in the center MJ that’s fun (we also love Jasmine:) Hearty, warming, and tons of flavour, a perfect February meal.
Thanks Kelly. Gotta love that “burn”. 🙂 We love Jasmine as well. It’s our go to rice for most dishes, but we do love the wild and brown rice blend as well.
Sounds like my family’s recipe for red beans
It’s a pretty classic recipe. I think everyone tweaks it a little here and there to their own preference. I know my mom used andouille and smoked ham hock, otherwise it’s pretty much the same recipe. Thanks for commenting.
Who wouldn’t love a bowl of red beans and rice! You’ve really captured all the flavors in one bowl and it looks delicious! A few years back, Joe and I visited New Orleans and it was the best foodie trip ever, we popped into different restaurants and ordered something different each time to experience all the flavors and spices.
That sounds like a fun trip! New Orleans is a great place to explore unique and delicious food! Hope you managed to hit a couple of oyster bars. Nothing better than Gulf Oysters on the half shell. 🙂 Thanks Jan!
Hi MJ. I’ve got the best little Cajun restaurant near our house that makes the best red beans and rice … which makes me want to try to make it at home. I’m going to try your recipe, thanks for sharing it with us. And yes, years ago, after we returned from New Orleans, I searched high and low for tasso and still can’t find any. But I do have a good source for Andouille.
Thanks Lea Ann. It’s really a very easy dish to throw together. The flavor comes through with the low and slow cooking process. I did find some tasso through the Louisiana Crawfish Company but haven’t purchased it yet. I think with my next order I will. I really love their andouille. Better than what I can get here.
This surely looks very filling, comforting and moreish. The combo of beans and sausage never disappoints.
Thanks Angie. It’s all of the above. 🙂
Thanks MJ! This’ looks really tasty, though I suppose that I will replace the cayenne and Tabasco with good NM red chile… Or maybe a smoky paprika that I brought back from a bike trip to Hungary. Have you switched out the heat before?
Crista
Thanks Crista. Of course you can substitute chile powders and yes, I have tried it. It changes the flavor a bit because each chile powder has its own flavor, but go for a HOT chile powder to get the punch you want from this dish. Last year we grew Fuego chile pepper that was super hot. I added some of that to this batch. A smoked paprika would also work, just complement it with a spicier chile powder. Enjoy!!
I may be reading this across sea and land from amongst weeping skies threatening to stay around another week . . . but, foor once, there are no difficulties reaching for all the items in this delightful recipe . . . shall follow to the letter as soon as a few friends can come and share . . . . be well . . .
Yay!! You can get andouille!? Well, that’s exciting. I hope you enjoy Darlin!
Although I like kidney beans a lot, I’m with you on preferring small red beans for this dish. We’ve having friends over for dinner tonight, and I almost went with making this dish. Doing a jambalaya instead, and now I wish I was making this! Your version looks wonderful — thanks.
Thanks John. Hey, you can’t go wrong with jambalaya!!!