Louisiana Red Beans And Rice

It’s the new year and time for a spicy, hot dish to warm up your winter nights. Today let’s talk about red beans and rice with a Cajun taste from Louisiana.


Carol's Kitchen Red Fruit



Make a pot of spicy goodness and serve with rice for a one pot meal. This classic recipe is hearty and filling on a small budget.







Louisiana Red Beans & Rice

Use organic when available, makes 10 servings


Louisiana Red Beans & Rice

Red beans and rice with a Cajun taste from Louisiana.
Servings 10


  • 1 1/2 lb dry red kidney beans
  • 1/4 cup olive oil
  • 1 large onion diced
  • 1 green bell pepper diced
  • 6 cloves fresh garlic finely minced
  • 2 celery stalks diced
  • 3 bay leaves
  • 6 cups cups water
  • 1/2 tsp cayenne pepper
  • 1 tsp dried thyme
  • 3/4 tsp dried sage
  • 4 tbsp dried parsley
  • 2 tsp dried basil
  • 1 lb andouille sausage, sliced
  • 4 cups water
  • 2 cups long grain white rice
  • salt and pepper to taste
  • 2 bunch green onions chopped
  • optional ham hock
  • optional apple cider vinegat


  • Rinse red beans and soak in salted water over night
  • Drain and rinse beans
  • Put in large pot with 6 cups water
  • Brown the sausage in olive oil until nice and crispy
  • Saute garlic and onion in the olive oil and sausage until onions get limp and transparent
  • Add celery and bell pepper and saute for 5 minutes
  • Stir cooked vegetables into beans
  • Season with bay leaves, cayenne pepper, thyme, sage, parsley, and basil seasoning
  • Salt and pepper to taste
  • Adjust spices to your taste
  •  Add ham hock if using
  • Bring to a boil, and then reduce heat to medium-low
  • Simmer until beans soften about 2 hours
  • Remove 1 cup of beans and mash with fork
  • Return mashed beans to pot
  • Add parsley and green onions and stir well
  • Simmer for at least 15 minutes
  • If it is too thick add 1/2 cup water if needed
  • Remove bay leaves and ham hock if using
  • Remove meat from bone and return to pan
  • Season to taste with a few teaspoons of cider vinegar (if using)
  • In a saucepan, bring 4 cups water and rice to a boil
  • Reduce heat, cover, and simmer for 20 minutes
  • Serve beans over steamed white rice
  • Heat up any left overs for even better flavor the next day  












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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

12 thoughts to “Louisiana Red Beans And Rice”

  1. What a wonderful dish, Carol, with lots of spice and flavour. Your Louisiana Red Beans and Rice looks like real comfort food. Sharing on Twitter and the H&S Facebook page. Thank you so much for being a part of the Hearth and Soul Link Party. Have a wonderful week!

  2. Brings me back to the five years we lived in New Orleans! Our oldest child was served this at her first school lunch and said she thought she was eating red bugs! She was courageous and tried it and liked it!

  3. We just had red beans and rice for dinner last night! It was very similar to this, but I used smoked beef sausage and I made it in the slow cooker. I love that it is tasty, nutritious, AND friendly to our budget. I’ve pinned this in case I want to try your variation sometime.

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