Louisiana Red Beans and Rice

Vicki Butts (lazyme)


This southern dish traditionally is made with the addition of pickled pork meat. The following meatless version is great and delicious with a green salad.

From Bean Banquets.


★★★★★ 1 vote

10 Min
20 Min
Stove Top


  • 1 lb
    dried red kidney beans
  • 3 Tbsp
    peanut oil
  • 2 large
    onions, chopped
  • 3 clove
    garlic, mashed
  • 2 large
    green peppers, chopped
  • 3 large
    stalks celery, sliced
  • 2
    bay leaves
  • 1/2 tsp
  • 1/4 tsp
  • 1 tsp
  • 1/2 c
    peeled and chopped tomatoes
  • 1 Tbsp
  • ·
    hot pepper sauce, to taste
  • ·
    salt, to taste

How to Make Louisiana Red Beans and Rice


  1. Cook beans according to basic package directions.
  2. Heat peanut oil in a large saucepan and saute onions, garlic, green peppers, and celery. Add the bay leaves, thyme, cumin, paprika, tomatoes, vinegar, and some bean broth. Simmer vegetables until they are tender.
  3. Shortly before serving, add the beans with the remaining broth, hot pepper sauce, and salt. Bring to a boil, lower heat, and simmer about 5 minutes.
  4. Serve over steaming rice.

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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