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Homemade red beans with sausage in a cast iron skillet with a New Orleans dish towel
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5 from 9 votes

Louisiana Red Beans and Rice

Louisiana Red Beans and Rice are thick, creamy, and delicious. This family recipe will have everyone clearing their plates.
Prep Time15 mins
Cook Time2 hrs 15 mins
Soaking Time2 hrs
Total Time4 hrs 30 mins
Course: Main Course
Cuisine: Cajun, Southern
Keyword: louisiana red beans and rice, red beans and rice, red beans and rice recipe
Servings: 8 1 cup servings
Calories: 692kcal


Soaking Red Beans

Everything Else

  • 1 tbsp butter
  • 4 strips bacon, diced
  • 1 lb seasoning ham
  • 2 - 3 cloves garlic, minced
  • 1 whole medium sized onion, diced
  • 3 - 4 whole stalks of celery, diced
  • 2 -3 dried bay leaves
  • 2 tbsp dried parsley
  • 2 - 3 tsp kosher salt
  • 1 tsp ground black pepper
  • ½ tsp Tony Chachere's Creole Seasoning
  • 6 cups water
  • 4 cups chicken broth

Serving and Garnish


Soaking Your Beans

  • Before you begin cooking, soak your red beans in a mix of water and chicken broth.
  • While the beans are soaking, dice up your celery, onion, garlic, bacon, and ham into bite-size pieces.
  • After two hours, rinse and strain your beans. (You can also soak them overnight to start cooking your red beans in the morning.)

Cooking Red Beans

  • After the beans are rinsed, heat a stock pot over medium/low heat and melt a tablespoon of butter.
  • When your butter is melted, add your bacon and cook it until it is a little crispy.
  • Add your diced ham and cook it to get a sear on it. When the bacon is crispy and the ham is seared, use a slotted spoon to remove it from the pot, leaving the bacon grease and butter behind.
  • Next, add your celery, onion, and garlic in the bacon grease until the onions are translucent.
  • Add your bacon and ham back to the pot and then add your bay leaves, parsley, salt, pepper, and Tony Chachere's Creole Seasoning. (If you do not have Tony's, you can use my Bayou Blast recipe.)
  • Then add your chicken broth, then water, and bring it all to a boil.
  • When the water is boiling, add your drained red beans and return to a boil.
  • Reduce the heat and simmer over low/medium heat (2 - 3 out of 8 on the stove) for 1 ½ to 2 hours, checking on the beans and giving them a stir every 30 minutes. Make sure to stir all the way down to the bottom of the pot, checking to make sure that the bottom is not burning.
  • When you have about 20 - 30 minutes left of cooking time, dice up your smoked sausage and saute it in a frying pan.
  • After 1 ½ to 2 hours, remove your beans from the heat and serve over white rice. Garnish with diced pepperoncini peppers, your cooked sausage, and a splash of the pepper vinegar.


Let's talk sausage: we like to use smoked sausage or andouille - try both and figure out what you like best!
  • The longer your beans cook or the longer they sit, the thicker your beans will get. They are amazing leftover the day after you cook them.
  • Add your sausage to your beans when serving them, that way everyone can get the amount that they want and it keeps the sausage from getting soggy.
  • Do NOT try to cook your beans faster by increasing the heat. Beans are really easy to burn.
  • When reheating beans, heat them over very low heat with a lid on so that they don't burn
  • Refrigerate leftovers for up to a week or freeze leftovers for up to 6 months.


Serving: 1cup | Calories: 692kcal | Carbohydrates: 96g | Protein: 39g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 3104mg | Potassium: 1696mg | Fiber: 15g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 22mg | Calcium: 126mg | Iron: 8mg