Red Beans and Rice

Why You’ll Love This Recipe

I love how this dish is both satisfying and simple. The andouille sausage adds just the right amount of spice and smokiness, while the slow-simmered beans soak up layers of flavor from the onion, celery, and bell pepper. It’s perfect for feeding a crowd or meal prepping for the week, and the leftovers taste even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main ingredients:

• 1 pound dry red beans (soaked overnight or quick-soaked)

• 2 tablespoons olive oil

• 12 to 14 ounces andouille sausage, sliced into 1/4 inch rounds

• 1/2 tablespoon butter

• 1 large yellow onion, diced

• 2 celery ribs, diced

• 1 small red bell pepper, diced

Additional ingredients (commonly used):

• 4 cloves garlic, minced

• 2 teaspoons Creole seasoning (or Cajun seasoning)

• 1 bay leaf

• 1 teaspoon dried thyme

• 6 cups water or chicken broth

• Salt and black pepper, to taste

• Cooked white rice, for serving

• Green onions and hot sauce, for garnish (optional)

Directions

1. Soak the beans:
   I soak the dry beans overnight in water, or I use a quick soak method by boiling them for 5 minutes and letting them sit covered for 1 hour. Then I drain and rinse them.

2. Sauté the sausage and veggies:
   In a large pot, I heat olive oil over medium heat and brown the sliced sausage. Once it’s crispy, I remove it and set it aside.
   In the same pot, I melt the butter and add the onion, celery, and bell pepper. I cook them until softened, about 5–7 minutes. I stir in the garlic and cook for another minute.

3. Simmer the beans:
   I add the soaked beans to the pot along with the cooked sausage, bay leaf, thyme, Creole seasoning, and enough water or broth to cover everything. I bring it to a boil, then reduce the heat and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the mixture thickens. I season with salt and pepper to taste.

4. Mash some beans for creaminess:
   I mash a small portion of the beans against the side of the pot with a spoon to make the mixture creamier, then stir it all together.

5. Serve:
   I serve the red beans hot over a scoop of rice and garnish with chopped green onions or a splash of hot sauce if I like a little kick.

Servings and timing

This recipe serves about 6 and takes 15 minutes to prep, with 1.5 to 2 hours of cook time, plus any soaking time for the beans.

Variations

Sometimes I add smoked turkey or ham hock for an extra layer of flavor. For a vegetarian version, I skip the sausage and add extra veggies like mushrooms or okra, and use vegetable broth. I’ve also added a splash of apple cider vinegar or a squeeze of lemon at the end to brighten the flavors.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove or microwave with a splash of water or broth to loosen the sauce. It also freezes beautifully for up to 2 months.

FAQs

Do I have to soak the beans?

Soaking helps them cook faster and more evenly, but if I’m short on time, I use the quick soak method or substitute canned beans (though the texture will be softer).

Can I use canned beans instead?

Yes, I use 3–4 cans of drained red beans. Since they’re already cooked, I reduce the simmer time to 30 minutes and don’t mash too much to keep the texture.

What’s the best sausage for this?

Andouille is traditional, but I also use smoked sausage or spicy kielbasa depending on what I have. It should be well-seasoned and sturdy.

Can I make it in a slow cooker?

Yes, after sautéing the sausage and veggies, I transfer everything to the slow cooker and cook on low for 6–8 hours or high for 4–5 hours, until the beans are soft.

What kind of rice should I use?

I usually go with plain white rice, but brown rice or jasmine rice works too. I just make sure it’s fluffy and cooked ahead of time.

Conclusion

Red Beans and Rice is a hearty, soulful dish I keep coming back to. It’s simple, filling, and full of bold flavor. Whether I’m cooking up a batch for Sunday dinner or packing leftovers for the week, it never fails to deliver comfort in a bowl. Once I made it from scratch, I understood why it’s such a timeless classic.

Red Beans and Rice

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• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 1.5 to 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Southern
• Diet: Halal

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Description

Red Beans and Rice is a hearty Southern classic featuring tender red beans simmered with smoky andouille sausage and aromatic vegetables, served over fluffy white rice.

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Ingredients

• 1 pound dry red beans (soaked overnight or quick-soaked)
• 2 tablespoons olive oil
• 12 to 14 ounces andouille sausage, sliced into 1/4 inch rounds
• 1/2 tablespoon butter
• 1 large yellow onion, diced
• 2 celery ribs, diced
• 1 small red bell pepper, diced
• 4 cloves garlic, minced
• 2 teaspoons Creole or Cajun seasoning
• 1 bay leaf
• 1 teaspoon dried thyme
• 6 cups water or chicken broth
• Salt and black pepper, to taste
• Cooked white rice, for serving
• Chopped green onions and hot sauce, for garnish (optional)

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Instructions

1. Soak the beans overnight in water or use a quick soak method. Drain and rinse.
2. In a large pot, heat olive oil over medium heat. Brown the sausage, then remove and set aside.
3. In the same pot, melt the butter and sauté onion, celery, and bell pepper for 5–7 minutes. Add garlic and cook 1 more minute.
4. Add soaked beans, sausage, bay leaf, thyme, Creole seasoning, and enough broth to cover. Bring to a boil, then reduce heat and simmer uncovered for 1.5 to 2 hours.
5. Stir occasionally until beans are tender and mixture thickens. Season with salt and pepper.
6. Mash a portion of the beans against the pot side for a creamier consistency.
7. Serve hot over rice and garnish with green onions or hot sauce, if desired.

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Notes

• Use smoked turkey or ham hock for extra flavor.
• Vegetarian version: omit sausage, add mushrooms or okra, and use vegetable broth.
• Soaking beans shortens cook time and improves texture.
• Freeze leftovers for up to 2 months.
• Serve with cornbread or greens for a full meal.

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Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 4g
• Sodium: 870mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 9g
• Protein: 22g
• Cholesterol: 40mg