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Louisiana-Style Red Beans & Rice


Louisiana-Style Red Beans & Rice

Louisiana-Style Red Beans & Rice

I have been making this Louisiana-style red beans & rice recipe for months and realized that I did not write down the website where I pulled the original recipe. In light of which, this website is the closest thing I can find that resembles my directions. The ingredients and directions below are exactly how I make it so feel free to use the link as a guideline.


For this Louisiana-style red beans and rice recipe, you’ll need the following;

  • 2 tablespoons avocado or olive oil
  • 1 large onion, finely diced
  • 2 cloves garlic, minced
  • 3 celery stalks, finely diced
  • 1 large green bell pepper, finely diced
  • 3 cans of red kidney beans (If you have the time feel free to use 1 lb. dry kidney beans, soak overnight and cook according to directions on package)
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 2 cups bone broth (chicken or vegetable)
  • Se salt, to taste
  • Cooked rice and sliced green onions, for serving

Since I do not do well with really spicy foods the below 3 ingredients I am listing as optional:

  • 1/4 teaspoon ground cayenne pepper, plus more to taste
  • 2 chipotle peppers in adobo sauce, chopped
  • 2 teaspoons hot sauce (such as Tabasco), more to taste


  1. Heat the oil in a large Dutch oven or stockpot over medium-high Add in the onion and cook until very tender and beginning to brown, about 10 minutes.
  2. Add in the garlic, celery, and bell pepper, and continue to cook until just softened about 3 minutes.
  3. Add in the kidney beans, bay leaves, thyme, oregano, cayenne pepper, black pepper, and bone broth. Bring to a boil, reduce heat, and simmer for about 45 minutes hours.
  4. Season with additional salt and hot sauce, if desired. Serve with cooked rice and top with sliced green onions.

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