1. Prepare the Beans

The first step in making Louisiana Red Beans and Rice is preparing the dried beans. Start by rinsing the beans in a colander to remove any dirt or debris. Then, place them in a large bowl and cover them with water. Let the beans soak for at least 4 hours, or overnight if possible. This will help soften the beans and reduce the cooking time.

If you’re short on time, you can use the quick soak method: place the beans in a large pot, cover with water, and bring to a boil. Once the water reaches a boil, remove the pot from the heat and let the beans sit for an hour. After this, drain and rinse the beans before cooking.

2. Cook the Sausage and Ham

While the beans are soaking, you can start cooking the sausage and ham. Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the sliced sausage and cook for 5-7 minutes, or until the sausage is browned and crispy. If you’re using ham, add the diced ham at the same time, cooking it until it’s slightly browned as well.

The sausage and ham will render out some fat, which will help flavor the beans later. After the sausage and ham have browned, remove them from the pot and set them aside.

3. Sauté the Vegetables

In the same pot, add the chopped onion, bell pepper, and celery, which are known as the “holy trinity” in Creole cooking. Sauté the vegetables for 5-7 minutes, or until they’ve softened and become fragrant. Add the minced garlic and cook for an additional 1-2 minutes, being careful not to burn the garlic.

These vegetables form the base of the dish and add incredible depth of flavor to the beans.

4. Cook the Beans

Once the vegetables are ready, return the sausage and ham to the pot. Add the soaked beans, diced tomatoes (if using), smoked paprika, thyme, oregano, cayenne pepper (if using), bay leaf, black pepper, and salt. Stir everything together to combine.

Next, add the 6 cups of water (or chicken broth for a richer flavor). Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the beans simmer for about 1.5 to 2 hours, or until the beans are tender. During this time, you may need to check the beans and add additional water if necessary to keep the beans covered and prevent them from drying out.

5. Mash the Beans (Optional)

Once the beans are tender, you can either leave them whole or mash some of them for a creamier texture. If you prefer a thicker consistency, use a potato masher or the back of a spoon to mash a portion of the beans against the side of the pot. Stir well to incorporate the mashed beans, which will help thicken the cooking liquid and give the dish a creamier consistency.

6. Prepare the Rice

While the beans are simmering, you can cook the rice. In a separate pot, bring 4 cups of water to a boil. Once the water is boiling, add the rice and a pinch of salt. Reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed. For extra flavor, you can add a tablespoon of butter to the rice once it’s finished cooking.

7. Serve the Louisiana Red Beans and Rice

Once the beans are cooked and the rice is ready, it’s time to assemble the dish. Spoon a generous portion of rice onto each plate, and ladle the red beans and sausage mixture over the top. Make sure to serve it hot, with the smoky sausage, tender beans, and rich sauce.

If desired, you can garnish the dish with fresh parsley or green onions for a pop of color and added freshness. Some people also enjoy adding a dash of hot sauce for an extra kick.