Go Back
–+ servings
Louisiana Red Beans & Rice

Louisiana Red Beans & Rice: Southern Comfort in Every Bite

Enjoy Louisiana Red Beans & Rice, a flavorful dish steeped in Southern hospitality, perfect for family dinners or potlucks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 6 slices Thick Bacon Provides a smoky flavor; turkey bacon is a lighter option.
  • 1 medium Yellow Onion Adds sweetness; white onion can be used.
  • 1 medium Green Bell Pepper Contributes a crunchy bite; can substitute with red or yellow.
  • 2 stalks Celery Offers a savory note; can be omitted or replaced.
  • 4 cloves Minced Garlic Fresh is best for robust flavor.
Meats
  • 2 cups Cubed Ham Savory depth; replace with smoked turkey for lighter option.
  • 12 ounces Andouille Sausage Imparts a spicy flavor; beef smoked sausage is a milder substitute.
Seasoning
  • 2 tablespoons Creole Seasoning Adds spice; tailor to heat preference.
  • 2 leaves Bay Leaves Infuse herbal notes; remove before serving.
Liquids and Beans
  • 4 cups Chicken Stock/Broth Consider low-sodium or homemade.
  • 2 cups Water Adjusts consistency if beans thicken.
  • 1 pound Small Dried Red Beans Traditional choice; canned can be used.
Serving
  • 2 cups Instant Long Grain White Rice Traditional base; brown or cauliflower rice as alternatives.

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. Cook the Bacon: In a large Dutch oven over medium heat, cook chopped thick bacon until crispy, about 8–10 minutes. Remove and let drain, keeping drippings in the pot.
  2. Sauté the Vegetables: Add diced yellow onion, green bell pepper, and celery to the drippings. Sauté for 5–7 minutes until tender.
  3. Add Garlic and Seasoning: Stir in minced garlic, sauté for 1–2 minutes, then add Creole seasoning to coat vegetables.
  4. Mix in the Meats: Add cubed ham and sliced andouille sausage, sauté for 3–5 minutes to release flavors.
  5. Incorporate the Liquids: Pour in chicken stock, scraping browned bits from the pot, and bring to a gentle boil.
  6. Add the Beans and Simmer: Stir in red beans, water, bacon, and bay leaves. Bring to a low boil, then simmer for 2 hours.
  7. Thicken the Mixture: Remove 1 cup of beans, mash them, and return to the pot. Simmer for an additional 30 minutes to 1 hour.
  8. Serve and Garnish: Serve hot over cooked rice, garnished with chives or parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

This dish is perfect for meal prep and tastes even better the next day.

Tried this recipe?

Let us know how it was!