Authentic Louisiana Red Beans and Rice
An authentic New Orleans red beans and rice recipe, from a Cajun! Creamy and velvety smooth red beans made with bacon, smoked ham, and smoky andouille sausage served over white rice. This Louisiana red beans and rice recipe is meaty, rich, and savory. If you like this, you’ll love White Beans and Rice too.
Cajun Red Beans and Rice
Growing up in New Orleans, this Cajun girl has eaten her fair share of red beans and rice. It just might be one of my favorite south Louisiana meals to cook and eat (besides gumbo)! Serve it with cornbread and smothered green beans on a Monday, and you can be an honorary New Orleanian.
The simplicity of this dish is contrasted by the depth of flavor. It’s impressive how dried beans, smoked meats, and some veggies come together to make such an intensely flavorful dish. They are so savory and rich, with a creamy unctuousness from the pork. Red beans and rice is definitely a classic New Orleans comfort food.
Traditionally in New Orleans, red beans were served on Monday. This was usually laundry day, and the pot of beans could be set to simmer on the stove while the washing was getting done. Making red beans on Monday also had the added benefit of using a leftover ham bone from Sunday dinner to flavor the beans.
Hundreds of years later, eating red beans and rice on a Monday is still an honored tradition in New Orleans.
Recipe Quick Notes
TLDR: Ultra creamy and savory red beans and rice recipe, straight from a Cajun Louisiana native herself.
Lauren’s Take: This is my version of authentic southern Louisiana red beans and rice. I think using 3 different meats (smoked sausage, bacon, and smoked ham) takes these beans to the next level of savory flavor. There is meat in every bite, and along with the rice, makes a very filling meal.
Taste: Super savory, salty, and rich. Best served with something to balance the richness like a vinegar based hot sauce, pickled onions, chowchow, or a dash of red wine vinegar.
Texture: Thick, creamy, and velvety. The beans melt in your mouth, and there is bacon, ham, and sausage in every bite.
Time: A labor of love? Yes, but worth every minute. 2.5 hours of cook time, but only about 15 minutes of prep. Beans should soak at least 12 hours, or overnight.
Testing Notes: I’ve made these red beans many times with varying ingredients. Most smoked sausages will work just fine. I’ve made them with or without bacon, but using bacon and bacon grease makes them so much better. I’ve tested with and without a smoked ham hock and/or smoked ham. If using a ham hock, omit the smoked ham. Some prefer to serve smoked sausage on the side, but It has a better flavor if the beans get to simmer with the sausage.
Tips for the Best Red Beans
- Use a big sturdy pot. A heavy pot made from cast iron will heat evenly. A real Cajun will tell you beans should be made in a magnalite pot, but if you can’t get your hands on one, an enameled cast iron dutch oven at least a 6 quart capacity will do just fine.
- Don’t skip the bacon! Bacon not only adds a delicious salty flavor, but gives you bacon grease – the perfect fat to sauté the holy trinity.
- Don’t skip the sear. Searing the sausage before adding it to the beans adds an extra layer of flavor. Brown in batches if you need to.
- Don’t salt until the end. The bacon and sausage should have enough salt to season the beans properly. If your beans do end up too salty, peel and quarter a potato and add it to the pot to simmer for a little while. The potato will help absorb some salt.
- Thick vs brothy beans. Chefs will tell you properly cooked beans are cooked to just tender in a thin broth. This is not that kind of cheffy recipe. Authentic Louisiana red beans are meant to be thick and cooked down until they are melt-in-your-mouth and velvety smooth, not brothy.
- Stir occasionally. Beans tend to stick to the pot once the liquid is low, so make sure to stir them occasionally, especially towards the end of cooking. Add a splash of broth and turn the heat lower if needed.
- Beans will thicken as they cool. If your beans get too thick, add a splash of broth to loosen them up.
- Make a double batch. Red beans freeze really well, so make a big batch to freeze some for later. Just make sure you have a really big pot!
Ingredients & Substitutions
See the recipe card below for the complete list of ingredients and measurements.
- Dried red kidney beans – Will usually be found in a bag near the rice in the grocery store. Authentic red beans will use dried beans instead of canned beans.
- Bacon – Starting this recipe with bacon not only adds delicious salty bacon, but it also gives you bacon fat to sauté the holy trinity in. This adds a ton of flavor and a rich creaminess to your red beans. I like using thick cut, but any kind will work. Chop into small pieces.
- Smoked sausage – If you can get your hands on andouille sausage, that is great. Regular smoked sausage also works just as well. I like to do a mix of both when I can. Love andouille? Try Creamy Andouille Sausage Pasta.
- The holy trinity – In cajun cooking, the holy trinity is the trio of onion, green bell pepper, and celery – a play on the French mirepoix. This is the basis for many South Louisiana recipes. Some also refer to garlic as the “pope”, an honorary member since it is also often used in addition.
- Chicken stock – Homemade chicken stock is the best! I like using a chicken broth concentrate too. It is like a paste you add water to to make a broth.
- Smoked ham – I like my red beans extra meaty, so I add in diced smoked ham as well. You can add leftover smoked or honey ham. Even better if you have a ham hock or tasso to throw in!
- Seasonings – I season these red beans with dried oregano, dried thyme, and bay leaves. You can add fresh thyme instead if you have it. Be careful with fresh oregano as it can be powerful and sometimes bitter. I also add a healthy dose of black pepper and cajun seasoning.
- Fresh herbs – It is best to add your fresh herbs in stages to get the best flavor! Fresh parsley and green onions is my favorite combination for red beans. You can use one or the other if you have to.
- White rice – Red beans are traditionally served over long grain white rice. Check out Perfectly Cooked White Rice for a tutorial for making perfect rice every time.
Equipment needed
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Buy Now → Do You Have to Soak Red Beans Before Cooking?
Yes, it is best to soak dried kidney beans in water overnight before cooking them. This yields a creamier, more evenly cooked bean!
A debated topic, but in my opinion, you should soak the beans overnight, or at least 12 hours before cooking them.
Dried kidney beans are very hard. Soaking them overnight helps them to soften as they absorb water. This makes the cooking process quicker. If you don’t soak the beans before cooking, they will take much longer to cook. This also means the longer you have to tend to a simmering pot on the stove, so soaking the beans overnight will actually save you active cooking time.
As long as you are soaking the beans in clean cold water, you can leave them out at room temperature overnight.
How to Make Cajun Red Beans and Rice
Step One: Soak
Cover red beans with 1-2 inches of water in a large bowl and soak them overnight.
Step Two: Drain
The next day, drain and rinse the red beans. They should have almost double in size.
Step Three: Sear
Cook chopped bacon until crispy and set aside. Sear the sausage in bacon fat until browned and set aside with the bacon.
Step Four: Sauté
Sauté the holy trinity in the leftover bacon and sausage grease until soft. Scrape up the browned bits on the pan as the vegetables cook. Add in garlic.
Step Five: Simmer
Add bacon and sausage back to the pot along with soaked beans, chicken stock, ham, and seasonings. Simmer uncovered about 2 hours.
Step Six: Remove
The beans are done when most of the liquid has reduced, and the beans are soft. Remove the bay leaves.
Step Five: Smash
If you like your beans thicker, smash some of them against the side of the pot.
Step Six: Serve
Stir in remaining fresh herbs and serve these creamy red beans over white rice with a side of hot sauce!
Check out this post on making perfectly cooked fluffy white rice to pair with your red beans.
Storage & make ahead
Storage: Store leftover red beans separate from leftover rice in an airtight container for 3-4 days.
Freeze: Red beans freeze really well. Cool and store in a freezer safe container in the freezer for up to 6 months. I like to store individual portions for easier reheating and an easy meal later!
Reheat: Red beans will reheat just fine in the microwave. You may need to add a splash of water or broth to loosen them up.
Make ahead: This is the kind of dish that gets better with time, so feel free to make them a day in advance. If storing a large batch in the refrigerator, it is best to break it up into a few different containers. This will help the beans cool quicker in the refrigerator and stay less time in the danger zone.
What to Serve With Cajun Red Beans and Rice
I polled a bunch of Cajuns to see what they serve with their red beans and rice. I compiled all their answers in What to Serve With Red Beans and Rice, but here is a quick summary!
Red beans are rich and meaty, so they benefit from an acidic ingredient for balance. A vinegar based hot sauce, like Crystal, works well for this. Not as common, but topping with a dash of red wine vinegar, Pickled Red Onions, or even Persillade makes the perfect acidic contrast! For dessert, try this Strawberry Dump Cake (it’s only 4 ingredients)!
Since these red beans are extra meaty and served over rice, they are really a whole meal themselves! Here are some side dish ideas if you need them.
- Homemade Cajun Cornbread
- Fried Chicken
- Smothered Green Beans or collard greens
- Pork chops
My favorite way to serve them – More beans than rice, a healthy dash of Crystal hot sauce, and lots and lots of chopped green onions.
More Cajun Recipes
Authentic Cajun Red Beans and Rice Recipe
Ingredients
- 1 pound dried red kidney beans
- ½ pound thick cut bacon (diced)
- 1 pound andouille or smoked sausage (sliced)
- 1 ½ cups diced onions (about 2 medium onions)
- 1 cup diced celery (2-3 stalks)
- 1 cup diced green bell pepper (1 large bell pepper)
- 4 cloves garlic (minced)
- 10 cups chicken stock
- ¼-½ pound smoked ham (diced)
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon black pepper (or to taste)
- ½ cup thinly sliced green onion shoots (divided)
- ¼ cup finely chopped fresh parsley (divided)
- 3 bay leaves
- Cajun seasoning to taste
- long grain white rice ( for serving)
Instructions
- SOAK: The night before you want to cook, sort through beans and remove any stones. Add dry beans to a large bowl and cover with cold water by a few inches. Soak beans overnight. Before cooking, drain and rinse beans.
- SEAR: Heat a large pot over medium heat. Cook chopped bacon until pieces are mostly crispy, about 10-15 min. Remove bacon with a slotted spoon and drain on paper towels. Reserve some of the bacon grease in the pot. Sear sausage until browned on both sides, about 5-10 minutes. You may have to do this in 2 batches so it can brown properly. Set aside with the bacon.
- SAUTÉ: Add onions, celery, and bell pepper and sauté while stirring until onions are translucent and starting to caramelize, about 8-10 minutes. Scrape up fond (browned bits on the bottom of the pot) as you go. Add garlic and cook until fragrant while stirring, about 1 minute more.
- SIMMER: Add bacon and sausage back to the pot along with beans, chicken stock, ham, dried oregano, dried thyme, black pepper, half the parsley, and half the green onions. Stir to combine and add bay leaves. Bring to a boil and reduce heat to a simmer. Cook uncovered for about 2 hours until beans are tender, and liquid has reduced to desired thickness. Skim off any foam that arises to the top. Stir occasionally to prevent sticking.
- SMASH: If you like thicker beans, smash some of the beans against the side of the pot with a wooden spoon to thicken. Remove bay leaves.
- SEASON: Stir in the remaining green onions and parsley. Taste the beans and add cajun seasoning or salt and pepper as needed.
- SERVE: Remove bay leaves and discard. Serve over rice topped with green onions and parsley. Top with hot sauce for heat. Add a dash of red wine vinegar or pickled onions for acidic balance.
Notes
- Don’t salt until the end of cooking. The bacon and sausage should have enough salt to season the beans properly. If your beans do end up too salty, peel and quarter a potato and add it to the pot to simmer for a little while. The potato will help absorb some salt.
- Can substitute smoked ham for a smoked ham hock to simmer in with the beans.
- Using ½ pound of smoked ham will result in extra meaty beans. If you want less meat, use ¼ pound or omit.
- Soak beans for at least 12, up to 24 hours. You can leave soaking beans at room temperature for up to 24 hours as long as you are using plain water to soak them.
- Try using Homemade Cajun Seasoning instead of store bought!
- See perfectly cooked white rice for the best rice tutorial.
- Storage: Store leftovers separate from rice in an airtight container for 3-4 days.
- Freeze: Red beans freeze really well. Cool and store in a freezer safe container in the freezer for up to 6 months.
- Reheat: Red beans will reheat just fine in the microwave. You may need to add a splash of water or broth to loosen them up.
- Make ahead: Red beans gets better with time, so feel free to make them a day in advance. If storing a large batch in the refrigerator, it is best to break it up into a few different containers. This will help the beans cool quicker in the refrigerator and stay less time in the danger zone.
Equipment
- Dutch oven at least a 6 quart capacity
- Slotted spoon or spider strainer
Nutrition
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
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Let’s get social, cher! Come hang out with me and get a little peek into the life of a food blogger.
one of my favorite meals to cook! if you need the best, most savory red bean recipe THIS IS IT!!!
Thanks Madison! Glad you liked it!
I made this in a crockpot set on high for 6 hours and it was dang near perfection. I would simply reduce the liquid by a couple cups seeing as it didn’t evaporate the way it would on the stove. Definitely plan on making again!
This looks great! Is it considered a gluten free meal?
Hey Amanda, it should be a gluten free recipe. Just make sure to check the labels on the sausage, chicken stock, and cajun seasoning in case there are any fillers or cross contamination issues.
no way! im working on it now
Why do you think its not gluten free? What did I miss?
I think they were just excited about it being gluten-free after checking the ingredients you listed. The recipe looks amazing!
Ohh I see now! Thanks!
Making this now – looks and smels
l great. Any guidance on how much Cajun Seasoning? Tough to gauge “to taste” when I have never made this recipe. Thanks!
I don’t add cajun seasoning until the very end, so taste and adjust if needed. It’s hard to give an exact amount since every cajun seasoning blend is different, and have different amounts of salt and spice. I hope it came out great!
Really lovely and exactly the taste I was looking for. I looked a long time for a recipe from a Louisianan and it paid off. This was delicious and I intend to make it a regular meal for my family.
Thanks, Stephanie! So happy enjoyed it.
made this today. It was delicious definitely a keeper my hunt for a great red bean and rice recipe is over. thank you so much for the recipe.
Thanks, Debbie! Happy you enjoyed it.
I made this today. It was fantastic.
Thanks for taking the time to leave a comment! Happy you enjoyed it.
I worked in Louisiana for two summers . Loved the red beans a rice .. along with many other southern foods .. I have tried many times but just never taste as good as I remember . I’ve tried this one its very good but just seemed something was missing .. maybe just the southern touch and love LOL
I am making this tomorrow- and doubling the batch. I only have one 6.5 Qt Dutch oven/pot, so I’m wondering if I could do half in a crockpot. Thanks!
Hi Lisa, the liquid ratios would be off using a crock pot. You can try any other pot you have. I would sear and sauté everything in the dutch oven, then split into 2 pots to simmer.
This was so good!! I can’t wait to make it again!!
Thanks Tabatha!
WHAT????
Are you serious???
I live on the Alabama Gulf Coast where everyone serves a variation of Red Beans & Rice,
and this recipe BLOWS them ALL AWAY! I have a family of 8 and there wasn’t even a bean left. Next time I will make a bigger pot.
Shane, you win the best comment award!! I’m so happy you and your family enjoyed it!
Trying it the first time but looks great!
I think I forgot to rate the recipe in my comments yesterday – this is definitely a 5 star and is going to be my “go to” for the future whenever I want red beans and rice
I appreciate you coming back to rate!
My family moved to Biloxi from Texas back in 1973. The first time I ever had NOLA / cajun style Red Beans and Rice was from a street vendor during my first visit. Some will scoff at street vendor cooking but I loved it and was hooked from then on. This dish is excellent and really takes me back to that experience. One thing I did was add 1 TBSP each of Worchester Sauce and original red Tabasco to the hot pan after browning the meat – the acidity in that mixture really helped me get the stuck on browned bits out of the bottom of the pan so I could fully mix it in with the trinity. Can’t say for sure but I also do this with my jambalaya and I think it adds depth to the flavor!
I’m definitely going to keep your site at the top of my list when looking for authentic Cajun recipes!
Great tip about adding the Worcestershire sauce to help scrape up the fond! I am so happy you liked it.
It’s weird, everyone says that traditionally you use kidney beans, but everyone I have ever known that’s Cajun (or Creole) uses “small red beans” (think pinto beans, but red). They have said that if they can’t get them they will use kidneys, but only in an emergency. In fact, an older friend (who has since passed) told me her mom and grandma never used kidneys. I figure, if they are good enough for her, it’s good enough for me (Thanks Miss Ellen for all you did – May you rest in peace, you deserve it).
That is interesting! We’ve always used the kidney beans. I rarely see the small red beans in stores, so it might just be a location difference.
Great flavor but way too much stock. Was not thick at all despite smashing some of the beans.
Sorry it didn’t come out thick enough for you! I’ve made it this exact way dozens of times and it always comes out right. How much the liquid reduces could depend on a few factors like the heat of your stove, how much it was simmering, the width and material of your pot, etc. This is why I write the directions to say to cook until the “liquid has reduced to desired thickness.” If its still too much liquid, keep simmering until its thicker. You can also turn up the heat if you feel like its not boiling off fast enough.
Same, but I also make the Low Country version of Red Beans and rice, sometimes. I’ve had the Cajun version dozens, if not hundreds, of times, both making them myself and made by family, and we always used small red beans. But, to be fair, the New Orleans brand that is best known is Camellia’s, and they are kidney beans.
I have used kidney beans a few times, and I’m not a fan of the skins, which are sometimes tough and give the dish an odd texture. The small red beans cook up a little softer and are much easier to get that thick, starchy almost gravy-like consistency rather than the soupy consistency that just looks like beans in broth.
OKAY L
I am a terrible cook, but I have been trying to learn to cook. (also bad texting typing person -artist) I had a surgery that made me not “allowed” or suppose to be doing the usual nonsense I do outside. So, cooking kept me kinda from being less crazy outside. Anyway, thank you! The way you write/comminucate really helped me understand the parts of cooking that I was really wondering about. I have a difficulty following things I am reading, but I was able to follow yours (after reading it many times not ur fault mine) but you taught me so much of the “why” we do certain things in cooking and in what order etc it really helped me Thank you so much for sharing all of what you have in a way I could absorb not thank you that I amy gain weight now! That is said with a smile!
I hope you know this comment made my day!! Thanks so much for your kind words. I love teaching others the why about cooking and how to make delicious dishes, so its very nice to hear it is appreciated!
I have used this recipe a number of times now and it has become my go-to for red beans and rice! So many are too thin and this cooks up beautifully every time. And it reminds me of a batch I had last time I was in NOLA. On a cold day I throw it in a 300 degree oven for a minimum of two hours vs the stovetop as I am inherently lazy and like the hands off approach.
Love to hear that, Heather!! Thanks for taking the time to comment. Also that’s a great idea about using the oven, I’ll add that into the notes!
my first time trying red beans and rice and it is utterly DELICIOUS. Great recipe and instructions. Thanks so much!
Thanks, Madison, so happy you liked it!
Look no further- this is the best recipe! I made it tonight for the family and it was a huge hit. Perfect for a cold night. Thanks so sharing. 🙂
So happy your family loved it! Thanks for taking the time to leave a comment ❤️
My oh my, what a delectable dish. Pinned this one
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