Louisiana Red Beans and Rice
A classic Louisiana comfort dish made with tender red beans simmered with spices and served over fluffy rice — hearty, flavorful, and deeply satisfying.
Equipment
- Large Pot
- Wooden Spoon
Ingrédients
Beans
- 450 g dried red beans soaked overnight
Vegetables & Seasoning
- 1 onion diced
- 1 green bell pepper diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- 0.5 tsp cayenne pepper adjust to taste
- salt and black pepper to taste
Serving
- 3 cups white rice cooked
- green onions sliced, for garnish
Instructions
- Drain and rinse the soaked red beans. Set aside.
- Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and celery and sauté until softened.
- Add garlic, paprika, thyme, cayenne pepper, salt, and black pepper. Stir for 30 seconds until fragrant.
- Add the drained red beans and cover with water. Bring to a boil.
- Reduce heat and simmer uncovered for 1½ hours, stirring occasionally, until beans are tender and creamy.
- Taste and adjust seasoning as needed.
- Serve hot over cooked white rice and garnish with sliced green onions.
Notes
For a more traditional version, add smoked sausage during cooking. This dish tastes even better the next day.