Louisiana's red beans and rice

This Creole classic combines tender red kidney beans, smoky andouille sausage, and the holy trinity of onion, celery, and green bell pepper, all served over fluffy white rice.

“Red beans and rice is a Louisiana Creole classic built on tender red beans, smoky sausage, and the "holy trinity" of onion, celery, and green bell pepper”

Soak beans overnight

Dried red kidney beans need soaking for 6 to 8 hours before cooking. This helps them cook more quickly and evenly with fewer split skins.

“Soaking dried kidney beans for 6, 8 hours helps them cook more quickly and evenly, with fewer split skins.”

Start with the holy trinity

Sauté onion, celery, and green bell pepper until the onion turns translucent. This aromatic base, called the holy trinity, is fundamental to Cajun and Creole cooking.

“the "holy trinity" is a combination of onion, celery, and green bell pepper that forms the aromatic base of many Cajun and Creole dishes”

Simmer beans low and slow

Add soaked beans, garlic, bay leaves, and chicken broth. Simmer for one and a half to two hours until beans are tender but still intact, stirring in Cajun seasoning, sage, and pepper.

Add andouille near the end

Dice the andouille sausage into half-inch pieces and add it during the last 30 minutes of cooking. This keeps the sausage textured and flavorful in every spoonful.

“the andouille is diced rather than sliced into the more traditional coins, so each spoonful gets a pop of texture and flavor”

Cook rice separately

Boil four cups of water with two cups of long-grain rice and salt. Cover and simmer on low for 30 to 35 minutes until the rice is tender and liquid is absorbed.

Serve and customize

Divide rice among bowls and ladle beans over top. Garnish with fresh parsley and serve with hot sauce. You can substitute kielbasa or smoked ham hock for andouille if needed.