How to Make Red Beans and Rice
How to Make Red Beans and Rice is a medium Louisiana Creole recipe that serves 6. 455 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 12 min | Cook: 2 hrs 10 min | Total: 2 hrs 37 min
Cost: $16.32 total, $2.72 per serving
Ingredients
- 1 pound Small Red Beans (also called Mexican red beans, creamy texture)
- 3 tablespoons Salt (for brining beans)
- 4 quarts Water (for brine; also 6 cups for cooking beans and 3 cups for rice)
- 4 slices Bacon (smoked bacon, provides tasso flavor)
- 8 ounces Andouille Sausage (cut into bite‑size pieces)
- 1 teaspoon Red Wine Vinegar (substitutes pickled pork shoulder for brightness)
- 1 medium Onion (finely chopped)
- 1 small Green Bell Pepper (seeded and finely chopped)
- 1 rib Celery Rib (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Paprika
- 0.25 teaspoon Black Pepper
- 0.25 teaspoon Cayenne Pepper
- 1 teaspoon Dried Thyme Leaves
- 2 Bay Leaves
- 3 cups Chicken Broth (low‑sodium)
- 2 cups Long Grain White Rice (rinsed until water runs clear)
- 1 tablespoon Unsalted Butter (for toasting rice)
- 1 teaspoon Table Salt (for rice water)
- 2 stalks Scallions (thinly sliced for garnish)
- to taste Hot Sauce (optional, for serving)
Instructions
Brine the beans
Whisk 3 Tbsp salt into 4 quarts water, add the small red beans, and let sit at room temperature for at least 8 hours or up to 24 hours.
Time: PT5M
Render bacon and sauté the holy trinity
In the large stockpot, render 4 slices bacon over medium heat until browned, about 5‑8 minutes. Add the finely chopped onion, green bell pepper, and celery rib; sauté 6‑7 minutes until softened.
Time: PT13M
Temperature: medium
Season with spices
Stir in 1 tsp paprika, ¼ tsp black pepper, ¼ tsp cayenne, 3 minced garlic cloves, 1 tsp dried thyme, and 2 bay leaves. Cook 30 seconds until fragrant.
Time: PT1M
Temperature: medium
Combine beans, broth and water
Drain and rinse the brined beans, add them to the pot, then pour in 3 cups chicken broth and 6 cups water. Bring to a rolling boil.
Time: PT5M
Temperature: high
Simmer beans
Reduce heat to maintain a vigorous simmer and cook for 45 minutes, stirring occasionally, until beans are tender but still hold their shape and the liquid has thickened.
Time: PT45M
Temperature: medium-high
Add Andouille sausage and pickled pork substitute
Cut 8 oz Andouille sausage into bite‑size pieces and add to the pot. Stir in 1 tsp red wine vinegar. Continue cooking for another 30 minutes until the beans are fully cooked and the broth is creamy.
Time: PT35M
Temperature: medium
Final seasoning
Remove the cooked bacon pieces, add a few more drops of red wine vinegar if desired, taste and adjust salt as needed.
Time: PT2M
Rinse rice
Place 2 cups long‑grain white rice in a fine mesh sieve and rinse under cold water until the water runs clear.
Time: PT2M
Toast rice in butter
Melt 1 Tbsp unsalted butter in a small saucepan, add the rinsed rice, and sauté 3 minutes until the rice is aromatic and translucent.
Time: PT3M
Temperature: medium
Cook rice
Add 3 cups water and 1 tsp salt to the rice, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
Time: PT18M
Temperature: high then low
Steam rice
Remove the saucepan from heat, keep the lid on, wrap the pot with a clean kitchen towel and let sit for 15 minutes to finish steaming.
Time: PT15M
Plate and garnish
Serve a generous scoop of beans over a bed of fluffy rice, garnish with sliced scallions and a dash of hot sauce.
Time: PT2M
Nutrition Facts
- Calories
- 455
- Protein
- 20 g
- Carbohydrates
- 75 g
- Fat
- 20 g
- Fiber
- 6 g
Dietary info: Gluten‑free, Nut‑free
Allergens: Pork, Dairy
Ingredient Substitutions
- Instead of Small Red Beans: Kidney beans (different texture), Camellia beans (if available)
- Instead of Bacon: Smoked turkey bacon
- Instead of Andouille Sausage: Smoked sausage, Chorizo
- Instead of Red Wine Vinegar: Apple cider vinegar
- Instead of Green Bell Pepper: Red bell pepper
- Instead of Paprika: Smoked paprika
- Instead of Cayenne Pepper: Hot paprika
- Instead of Dried Thyme Leaves: Fresh thyme (use 1 tsp fresh)
- Instead of Chicken Broth: Vegetable broth, Water with extra seasoning
- Instead of Long Grain White Rice: Basmati rice, Jasmine rice
- Instead of Unsalted Butter: Olive oil
- Instead of Scallions: Chives
- Instead of Hot Sauce: Tabasco, Louisiana pepper sauce
Equipment Needed
- Large Stockpot
- Cutting Board
- Chef's Knife
- Fine Mesh Sieve
- Wooden Spoon
- Measuring Cups and Spoons
- Small Saucepan
- Lid for Saucepan
- Clean Kitchen Towel
- Serving Bowls
Critical Steps — Do Not Skip
- Brine the beans
- Render bacon and sauté the holy trinity
- Simmer beans
- Add Andouille sausage and pickled pork substitute
- Cook rice
Chef Tips from the Video
- Small red beans give the creamiest texture; avoid kidney beans which become mealy.
- A vigorous simmer creates a natural thickening agent from the beans' starches.
- Reserve the rendered bacon fat; it’s the secret flavor base for the whole pot.
- Add the final splash of red wine vinegar at the end to brighten the dish without over‑acidifying.
Troubleshooting
Beans are mushy or falling apart.
Reduce the brining time or use a gentler simmer; avoid over‑cooking past the 45‑minute mark.
Rice is gummy.
Rinse the rice thoroughly and use the 1:1.5 rice‑to‑water ratio; keep the lid on without stirring during cooking.
Beans are still hard after 45 minutes.
Check that the simmer is vigorous; add a few more minutes of cooking and ensure enough liquid.
Dish lacks smoky flavor.
Use smoked bacon or add a splash of liquid smoke; ensure the Andouille sausage is authentic smoked variety.
Storage
Refrigerator: Cool beans and rice separately in airtight containers for up to 4 days.
Freezer: Freeze cooked beans with sauce in freezer‑safe bags for up to 3 months; rice freezes well for up to 2 months.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Brine the beans the day before cooking.
- Fully cooked beans (with sauce) can be refrigerated and reheated; they taste even better next day.
- Rice can be cooked ahead and reheated with a splash of water.
Frequently Asked Questions
What is the cultural significance and history of Louisiana Red Beans and Rice in Cajun cuisine?
Red beans and rice originated as a Monday‑day meal for Creole families who needed a hands‑off dish while doing laundry. The dish embodies the resourceful, smoky flavors of New Orleans and has become a staple comfort food across the Gulf South.
What are the traditional regional variations of Louisiana Red Beans and Rice within Louisiana cuisine?
In New Orleans the classic version uses Camellia beans, smoked tasso ham, Andouille sausage, and a mirepoix called the holy trinity. In rural Cajun areas, people often substitute tasso with bacon and may add more cayenne for extra heat.
How is authentic Louisiana Red Beans and Rice traditionally served in New Orleans?
It is traditionally ladled over a mound of fluffy white rice, topped with sliced scallions, and accompanied by a dash of hot sauce. Some families also serve it with a side of cornbread or collard greens.
What occasions or celebrations is Louisiana Red Beans and Rice traditionally associated with in Cajun culture?
Red beans and rice is most famously a Monday‑night tradition, but it also appears at family gatherings, Mardi Mardi celebrations, and church pot‑lucks because it feeds a crowd and can be made ahead.
How does Louisiana Red Beans and Rice fit into the broader Cajun and Creole cuisine tradition?
The dish showcases the three pillars of Cajun cooking: the holy trinity of vegetables, smoked pork products, and a rice base. It reflects the French, Spanish, African, and Native American influences that define Cajun and Creole food.
What are the authentic traditional ingredients for Louisiana Red Beans and Rice versus acceptable substitutes?
Authentic ingredients include Camellia (or small red) beans, tasso ham, Andouille sausage, and a splash of red‑wine vinegar. Acceptable substitutes are bacon for tasso, smoked turkey bacon, or a teaspoon of vinegar to mimic the pickled pork’s brightness.
What other Cajun dishes pair well with Louisiana Red Beans and Rice?
Red beans and rice pairs beautifully with Cajun‑style collard greens, cornbread, fried catfish, or a simple green salad dressed with a vinaigrette to cut the richness.
What makes Louisiana Red Beans and Rice special or unique in Cajun cuisine?
Its unique combination of creamy, simmered beans and smoky pork, plus the use of a vigorous simmer that creates a naturally thickened sauce, sets it apart from other bean dishes and makes it a comforting, one‑pot classic.
What are the most common mistakes to avoid when making Louisiana Red Beans and Rice at home?
Common errors include over‑cooking the beans so they fall apart, using a gentle simmer that prevents starch release, and neglecting the bacon fat which provides essential flavor. Also, avoid adding too much water, which makes the dish soupy.
Why does this Louisiana Red Beans and Rice recipe use a vigorous simmer instead of a low gentle simmer?
A vigorous simmer agitates the beans, releasing starch that naturally thickens the broth, giving the dish its signature creamy texture while keeping the beans intact. A low simmer would result in a thinner, less cohesive sauce.
Can I make Louisiana Red Beans and Rice ahead of time and how should I store it?
Yes. Cook the beans a day ahead, cool, and refrigerate in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of broth if needed. Cooked rice can also be stored separately and reheated with a little water.
What does the YouTube channel America's Test Kitchen specialize in?
The YouTube channel America's Test Kitchen specializes in scientifically tested, fool‑proof recipes that emphasize technique, ingredient selection, and equipment tips to help home cooks achieve reliable results.
How does the YouTube channel America's Test Kitchen's approach to Cajun cooking differ from other Cajun cooking channels?
America's Test Kitchen focuses on rigorous testing, clear step‑by‑step explanations, and practical ingredient substitutions, whereas many Cajun channels rely on tradition and may skip detailed troubleshooting. This channel aims to make even hard‑to‑find ingredients accessible.
Last updated: September 1, 2026
