Louisiana Red Beans and Rice

Louisiana Red Beans and Rice. This classic Creole dish is a celebration of flavors, yet its taste is a complex fusion of spices, history, and community. Roots of Louisiana Red Beans and Rice

History of Louisiana Red Beans and Rice

Rooted in African, Spanish, and French culinary influences. Red Beans and Rice emerged as a staple in Louisiana households. As Mondays were typically wash days, the women of the house would cook a pot of red beans. Often using leftover ham or pork bones for flavor if available. The slow-cooked goodness would permeate the air, enticing family members and neighbors alike to gather around the table.

What Ingredients are Used in the Louisiana Red Beans and Rice

  1. Red Beans: The heart of the dish, red beans bring a creamy texture and earthy flavor.
  2. Holy Trinity: A trio of onions, celery, and bell peppers, known as the “Holy Trinity” in Creole cuisine.
    Additionally, the aromatic base of the dish, providing a foundation of flavor.
  3. Rice: Also offering a neutral canvas that absorbed the robust flavors of the red beans. We sometimes serve the bean mixture over a bed or rice or mix it all together, as in the photo. We like it all mixed together as the rice absorbs the flavors of the red beans.
  4. Seasonings: A medley of spices, including thyme, bay leaves, cayenne pepper, and Creole seasoning, imparts the dish with a symphony of flavors that dance on your taste buds.

Frequently Asked Questions

Can I use canned red beans? For this recipe I would suggest using the dried. I will in the future link a recipe for canned red beans and rice.

Is there a difference between red beans and kidney beans? Yes. The terms “red beans” and “kidney beans” are often used interchangeably, but they refer to two different types of beans. In the recipe I have used both with good results. If you would like more info on the difference please click here.

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Louisiana Red Beans and Rice

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Louisiana Red Beans and Rice is more than just food; it’s a cultural experience. This dish tells the story of Louisiana’s history, its people, and its soul. This is a perfect meal cook for a week night dinner and have left overs for a easy to pack lunch as this recipe reheats beautifully. As each bite brings you closer to the heart of New Orleans. Enjoy!


Units Scale

1 lb. dry red beans

2 Tbsp cooking oil

1 yellow onion

1 yellow, green or red sweet bell pepper. I used yellow as that is what I had.

3 ribs celery

4 cloves garlic

2 tsp smoked paprika

1 tsp dried oregano

1 tsp dried thyme

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cayenne pepper

1/4 tsp freshly cracked black pepper

2 bay leaves

6 cups vegetable or chicken stock,

1/4 cup chopped parsley

1 Tbsp salt, or to taste

1.5 cups long grain white rice (uncooked)

3 green onions


The night before, add the dry beans to a large bowl with double their volume in water. Allow the beans to soak in the refrigerator overnight. 

Next Day

1. Dice the onion, bell pepper, and celery. Mince the garlic. This can be prepped and stored in a seal container in the refrigerator.

2.Heat the oil and add the onion, bell pepper, celery, and garlic to the pot. Sauté the vegetables over medium heat until the onions are soft.

3.Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves to the pot. Stir and cook for one minute more.

4.Drain and rinse the soaked beans. Add them to the pot along with 6 cups of stock. Vegetable or chicken stock maybe used. And give the pot a brief stir to combine the ingredients.

5.Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once boiling, turn the heat down to medium-low. And let the pot boil for one hour, stirring occasionally. Always re lid the pot each time you stir. 6. After boiling for one hour, the beans should be tender. If they need more time just keep test in 15 min. 

7.Next turn the heat to low-medium and place the uncooked rice in the pot. As you want a slow slimmer, if the beans absorbed most of the liquid, add more, this is a judgment call on how much Liquid was absorbed. Just keep in mind that uncooked rice needs twice the volume of liquid to rehydrate. It generally takes 30-40 minutes for the rice to cook. 

Garnish with the green onions and serve.

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