Louisiana Red Beans and Rice

Carolyn Haas


I had left over Easter ham and found a recipe on a bag of beans that I tweaked and adapted to my ingredients on hand. The oil I used was garlic infused which added a little extra flavor. Add some Sriracha to serve for those who like a kick!


★★★★★ 1 vote

20 Min
3 Hr
Stove Top


  • 1 1/2 c
    dried small red beans (washed and soaked)
  • 2 Tbsp
    olive oil, divided
  • 1 large
    onion, chopped
  • 1 medium
    red or green pepper, chopped
  • 4 stalk(s)
    celery, sliced
  • 5-6 clove
  • 1 c
  • 1 tsp
    dried crushed thyme
  • 2
    bay leaves
  • ·
    hot sauce - to taste
  • 2 dash(es)
    worcestershire sauce
  • 1 tsp
    apple cider vinegar
  • ·
    creole seasoning, to taste (or combination of red and black pepper)
  • 3 tsp
    chicken or ham soup base or bouillon
  • 1 c
    white rice
  • ·
    salt and pepper - to taste

How to Make Louisiana Red Beans and Rice


  1. Drain beans from water they've soaked in. Put in pot, cover with water and boil for approximately an hour or until softened.
  2. When beans are almost done,heat half of oil in a dutch oven and add veggies. Saute until softened. Meanwhile, drain beans, then add them to the veggies. Add rest of ingredients (but not the rice) and just cover with water.
  3. Bring to boil, then turn down heat and simmer for 1-2 hours until mixture is "creamy".
  4. Before beans are done, heat rest oil in another pot. Add rice and stir to coat with oil. Add 1 1/2 cups water. Bring to easy boil, then lower heat to simmer until done.
  5. Serve beans over rice, add hot sauce, salt and pepper to taste.

Printable Recipe Card

About Louisiana Red Beans and Rice

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Cajun/Creole

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