This Red Beans and Rice recipe is a Southern classic that’s rich, hearty, and full of smoky, spicy flavor. Packed with tender red beans, savory andouille sausage, and the traditional “holy trinity” of onion, celery, and bell pepper, this dish is the perfect comfort food for any time of year. It’s traditionally slow-simmered to let the flavors deepen and the beans become soft and creamy.
It’s an excellent make-ahead dish, perfect for feeding a crowd, and the leftovers taste even better the next day. With a scoop of fluffy rice and a dash of hot sauce, this dish becomes an incredibly satisfying meal that’s both budget-friendly and deeply rooted in Creole tradition.
Why You’ll Love This Recipe
• Bold, Authentic Flavor: Full of Creole spices, herbs, and smoky sausage.
• Perfect for a Crowd: Feeds a large group and can be doubled easily.
• Meal Prep Friendly: Tastes even better the next day and freezes well.
Ingredients
• 1 lb dried red beans or kidney beans
• 1½ tbsp vegetable oil or lard
• 10 oz andouille sausage, sliced into ½-inch rounds
• 1 medium yellow onion, chopped
• 2 ribs celery, chopped
• 1 medium green bell pepper, chopped
• 3 cloves garlic, minced
• 2 tsp dried parsley
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp paprika
• 1 tsp Cajun seasoning
• ½ tsp black pepper, freshly ground
• ½ tsp cayenne pepper (adjust to taste)
• 2 bay leaves
• 4 cups low-sodium chicken broth
• 3 cups cooked rice, for serving
• Hot sauce, optional
Instructions
Step 1: Soak the Beans
1. The night before, rinse and sort the red beans, removing any debris or pebbles.
2. Place in a large pot and cover with 2 inches of cold water. Soak overnight in the refrigerator.
3. The next day, drain and rinse the beans thoroughly.
Step 2: Cook the Sausage
1. Heat 1 tbsp oil in a Dutch oven or heavy-bottomed pot over medium heat.
2. Add andouille sausage and cook until browned on both sides.
3. Remove with a slotted spoon and set aside.
Step 3: Cook the Vegetables
1. Add additional oil if needed.
2. Sauté the onion, celery, and bell pepper over medium-low heat until softened (about 5-7 minutes).
Step 4: Season the Base
1. Reduce heat to low and stir in garlic, parsley, thyme, oregano, paprika, Cajun seasoning, black pepper, and cayenne pepper.
2. Cook for 1 minute, stirring constantly to bloom the spices.
Step 5: Simmer the Beans
1. Add the soaked beans, bay leaves, and chicken broth to the pot.
2. Bring to a boil, then reduce to a simmer.
3. Cover partially and cook for 1 to 1½ hours, stirring occasionally.
Step 6: Add the Sausage & Thicken
1. Return the browned sausage to the pot and simmer for 30–40 more minutes.
2. When beans are tender, mash some against the side of the pot or use an immersion blender to blend a portion for a creamier texture.
3. Remove bay leaves before serving.
Step 7: Cook the Rice & Serve
1. While beans simmer, cook white rice according to package instructions.
2. Spoon the red beans and sausage into bowls, top with rice, and garnish with fresh chopped parsley if desired.
3. Add hot sauce to taste and serve hot.
Tips for Success
• Soak the beans overnight for even cooking and better texture.
• Don’t skip the trinity (onion, celery, bell pepper)—it’s the flavor foundation.
• Smoked sausage like andouille adds authenticity and depth—don’t substitute unless needed.
Storage Options
• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze in portions for up to 2 months. Thaw overnight and reheat gently.
• Reheat: Add a splash of water or broth and warm over medium heat or in the microwave.
