ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Louisiana Red Beans

Photo: Randy Mayor; Styling: Claire Spollen



Serves 4 (serving size: about 3/4 cup)

Straight from Louisiana, this Cajun classic is a perfect compliment to serve over top a bowl of white rice.


  • 1 ounce diced andouille sausage
  • 1/2 cup sliced celery
  • 1/4 cup diced onion
  • 1/4 cup diced bell pepper
  • 1 teaspoon salt-free Creole seasoning
  • 1 bay leaf
  • 1 thyme sprig
  • 2 garlic cloves, minced
  • 2 (15-ounce) cans unsalted drained red kidney beans
  • 1 cup unsalted chicken stock
  • 1 tablespoon chopped parsley

Nutrition Information

  • calories 120
  • fat 1.3 g
  • satfat 0.5 g
  • sodium 207 mg

How to Make It

  1. Sauté sausage in a skillet over medium heat 2 minutes. Add celery, onion, bell pepper, Creole seasoning, bay leaf, thyme sprig, and minced garlic; sauté 5 minutes. Add beans and chicken stock. Bring to a boil; simmer 5 minutes. Stir in parsley.