Authentic Louisiana Style Red Beans and Rice Recipe

Red Beans and Rice

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1 pound bag of red beans

2 tsp baking soda (for soaking beans)

3 tbs Kosher salt (for soaking beans)

12 ounces of Andouille Sausage - sliced

1 chopped onion

1 chopped bell pepper

2 ribs celery - chopped

2 tbs chopped celery leaves

2 tbs canola oil

1 tbs table salt

2 bay leaves

2 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme

1/2 tsp cayenne

8 cups water for soaking beans

6 cups water for cooking beans


  1. Sort beans and remove any foreign objects.
  2. Dissolve 2 tsp baking soda and 3 tbs salt in 8 cups water and soak beans for at least 4 hours.
  3. Drain and rinse soaked beans.
  4. Heat dutch oven over medium heat.
  5. Once dutch oven is hot add oil.
  6. Add chopped onion, bell pepper and celery and cook for 2-3 minutes.
  7. Add beans and all seasonings including bay leaves.
  8. Add 6 cups water and stir.
  9. Add celery leaves.
  10. Cook over medium-low heat partially covered for 3 hours, stirring occasionally
  11. Check doneness of beans. If they can easily be mashed between fingers, then they're done. If not, then cook for another 30 minutes before moving on to the next step.
  12. While the beans continue cooking, begin making the rice according to the instructions on the package. I cook 2 cups of rice and add 4 cups of water.
  13. At this point, the beans should be soft and the liquid thickened.
  14. Remove the bay leaves and discard.
  15. In a skillet over medium high heat, add sliced Andouille sausage and cook until browned on each side.
  16. Add Andouille sausage to the beans and stir to combine.
  17. Serve over rice and enjoy!


Note:  If liquid hasn't reduced and thickened enough after 2 1/2 hours, then remove about a cup of the beans and place into a cup or bowl. Mash the beans and return to the Dutch oven and stir. You can also mash the beans on the side of the Dutch oven with a spoon. Partially cover the Dutch oven with a lid and cook over medium heat for 30 minutes. After 30 minutes, remove the beans from the heat. At this point, the beans will have thickened and should not be watery.

Keywords: red beans and rice