Louisiana Red Beans and Rice

Louisiana Red Beans and Rice

Louisiana Red Beans and Rice

This is a totally new dish for me, being an Ohio girl born and bred. I think I’ve had it maybe one other time in my life. New Orleans food is excellent, but the vast majority of it tends to stay in New Orleans. This is both a good and a bad thing. Good because then regional food doesn’t lose its flavor and authenticity, bad because then the rest of us rarely get to enjoy it. Why now you might be asking. Well, funny story (not really, but hey) A few weeks back I got a recipe for an awesome stew called Ricet from a wonderful woman in Slovenia (pop quiz, find Slovenia on a map, hit, it’s in Europe keep heading east past Germany and take a turn to the south.) One of the key ingredients in that stew is sausage or dried meat. I opted for basic kielbasa sausage. However, I got two packages because I wasn’t quite sure one was enough when translated out of metric measurements. This meant that I had an almost full package of sausage left and what to make from it. I like sausage, but I almost never make it so I was casting about in my mind for what to make. At first, I planned on making jambalaya. I even found some promising base recipes online. However then I thought of red beans and rice and looked that up instead. Bingo! It’s got to be the perfect recipe as far as my family is concerned (well, not my husband. While he thought it was good in a hearty sort of way, he said it didn’t make his favorites list). My daughter loves beans and anything with beans. My son loves sausage and anything with sausage (he requested his portion be only sausage). My littlest loves everything so he was in as well. We gobbled this up and even have some in the freezer for later in the week. Cheap + tasty =win. It’s got me thinking I might try more New Orleans classics. Gumbo on the soup list anyone? Also next time I’ll make my classic cornbread for a side.

Note: This recipe came from the back of the dried red bean package, Meijer brand, slightly altered as always by yours truly. The original recipe is 100% identical to one I found on Allrecipes that someone bragged had been in their New Orleans family for ages. That fact alone cracked me right up.

Second Note: If you save bacon grease this recipe is a great place to use it. The flavor really works here. I don’t but found the olive oil excellent as well.

Serves 4-6

Freezes: Yes

Reheats: Yes

Kid Friendly Tasks: Helping pick through the beans and put them to soak the night before


  •  1 lb dry red beans (kidney beans)
  •  ¼ c olive oil and/or some bacon grease if you have it
  •  1 large onion, chopped
  •  1 green bell pepper, chopped
  •  2 tbsp garlic, minced
  •  2 celery stalks, chopped
  •  7 cups water
  •  2 bay leaves
  •  3 dried cayenne peppers OR ½ tsp cayenne pepper
  •  1 tsp dried thyme
  •  ½ tsp dried sage
  •  1 tbsp dried parsley
  •  2 tbsp Cajun seasonings OR 2 tbsp of the mix below)
  •  1 lb sausage (because I used kielbasa since my kids prefer mild, I upped the Cajun spices to the levels shown. If you use andouille sausage you might want to use less)
  •  1 tsp seasoned salt
  •  Salt and pepper to taste

Cajun Seasoning mix

(I used McCormick’s Cajun mix, but if you don’t happen to have that you can make your own using the recipe below)

  • 2 1/2 tablespoons paprika
  •  1 tablespoons salt
  •  2 tablespoons garlic powder
  •  1 tablespoon black pepper
  •  1 tablespoon onion powder
  •  1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  •  1 tablespoon dried thyme

1 pot basic white rice to serve


  1. Soak the dried beans overnight OR boil beans for two minutes and then leave to soak for an hour.
  2. Heat olive oil in a large pot over medium heat. Fry the onion, garlic, pepper and celery.
  3. Drain the beans and rinse in fresh water. Add the beans to the fried veggies along with 7 cups of water, roughly (the water should cover the beans completely, but not much more). Add the bay leaves, cayenne peppers, thyme, sage, parsley, seasoned salt and Cajun seasonings. Cook for 2.5 hours over low heat, stirring about every half hour or so.
  4. Slice the sausage into thin coins and add it to the beans mix. At this point the beans should be thick, so watch that they don’t start to stick to the bottom of the pot. If that happens, add a bit more water) Cook for an additional ½ hour. Adjust salt and pepper to taste and serve over hot white rice.



Louisiana Red Beans and Rice

Louisiana Red Beans and Rice


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