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Red Beans And Rice

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Experience rich Southern comfort with this satisfying dish featuring tender red beans slow-simmered with smoky andouille sausage, onions, peppers, and classic spices. The beans soak up savory broth and blend with a gentle kick of cayenne, absorbing all the signature flavors as they become creamy and soft. Served with freshly cooked rice, this hearty meal warms every bite and nourishes with simple ingredients done right. Garnish with parsley and green onions for brightness, and enjoy a timeless favorite perfect for gatherings or cozy weeknights alike.

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Barbara Chef
Updated on Wed, 04 Jun 2025 02:57:55 GMT
A bowl of soup with rice and beans. Pin it
A bowl of soup with rice and beans. | gracefulflavors.com

This robust red beans and rice recipe features creamy beans and smoky andouille sausage in a soulful mix of spices and aromatics. Served over fluffy rice, it makes a hearty meal perfect for casual family dinners or feeding a hungry crowd. The deep savory flavors get better as the dish simmers, and leftovers are just as satisfying—if not more—than the first bite.

My family first fell in love with this red beans and rice on a rainy weekend. After stirring the pot all afternoon, our kitchen was filled with the most incredible aroma. Ever since, it has been my go-to dish when I want to bring everyone together at the table.

Ingredients

  • Dry red beans: Provide the signature creamy texture and subtle sweetness. Choose beans with smooth skins and no shriveling.
  • Olive oil: Helps brown the sausage and adds a hint of richness. Go for extra-virgin for best flavor.
  • Andouille sausage: Brings spicy, smoky depth. Seek out fully-cooked, high-quality brands for the most flavor.
  • Butter: Gives mellow richness and makes the aromatics extra fragrant. Choose real, unsalted butter for control over seasoning.
  • Yellow onion: Forms the aromatic backbone and sweetens when sautéed. Pick firm onions with dry skin.
  • Celery ribs: Add a subtle earthiness and crunch. Avoid limp or yellow stalks.
  • Red and green bell peppers: Bring color and a gentle sweetness. Look for shiny skins and no soft spots.
  • Garlic: Infuses the whole pot with earthy, savory notes. Use fresh cloves for boldest flavor.
  • Salt and black pepper: Season every layer of the dish. Taste as you go for best results.
  • Dried oregano and thyme: Contribute a classic southern herbal background. Use fresh if on hand.
  • Paprika: Delivers subtle warmth and color. Opt for a mild, sweet variety or smoky Spanish paprika.
  • Cayenne: Adds a touch of heat. Adjust to taste according to your spice preference.
  • Low sodium vegetable broth: Builds a flavorful, well-seasoned base without overpowering salt. Chicken broth also works well.
  • Bay leaves: Provide woodsy undertones and round out the broth.
  • Fresh parsley: Gives a bright, fresh finish. Use flat-leaf for best flavor.
  • Fresh green onions: Bring a crisp, slightly peppery bite. Slice just before serving for bright color.
  • Long grain rice: Soaks up all the flavors. I recommend brown rice for a nutty bite, but white rice cooks up soft and fluffy.

Step-by-Step Instructions

Soak the Beans:
Cover the dry red beans with plenty of water in a large pot or bowl. Soak for at least eight hours or overnight so the beans cook evenly and become tender.
Brown the Andouille Sausage:
Heat olive oil in a Dutch oven over medium heat. Add sausage slices and cook until browned and slightly crisp on both sides. This step builds the first layer of flavor. Scoop out the sausage and set aside.
Sauté the Vegetables:
Drop in the butter and let it melt in the same pot. Stir in diced onion and allow it to sweat until translucent and fragrant, about three minutes. Mix in celery followed by bell peppers. Cook another few minutes until vegetables soften but still hold their shape. Add the minced garlic and stir for only fifteen seconds to avoid burning.
Add Seasonings and Broth:
Sprinkle in salt, oregano, thyme, paprika, cayenne, and black pepper. Let the spices toast with the vegetables for a minute. Pour in the vegetable broth and scrape the bottom of the pot to lift any browned bits for maximum flavor.
Add Beans and Sausage:
Drain the soaked beans and gently stir them into the pot alongside the browned sausage. Combine everything evenly so the seasonings and aromatics touch every bean.
Simmer:
Drop in the bay leaves and turn up the heat to bring everything to a boil. Lower the heat and cover. Allow the pot to simmer for at least one and a half hours stirring occasionally. Test the beans for doneness by pressing a few between your fingers; they should yield easily inside with just a bit of skin resistance.
Mash the Beans:
Pull out the bay leaves and discard. Scoop a cup of cooked beans into a bowl, mash with a fork, and return them to the pot. This thickens the dish naturally, giving it a creamy texture.
Adjust Consistency:
If your beans are looking too thick, pour in a little water or broth. Taste and tweak salt, pepper, or spices until the flavor pops.
Finish and Serve:
Stir in fresh parsley and green onions. Let them wilt for five minutes before turning off the heat. Spoon the hot beans and sausage over a mound of cooked rice, adding extra herbs for garnish.
A bowl of soup with sausage and beans. Pin it
A bowl of soup with sausage and beans. | gracefulflavors.com

My favorite part of this recipe is the aroma that takes over the whole house as it simmers. My grandmother always said you can taste love in every bite and these beans remind me of family gatherings and laughter around the table.

Storage Tips

Store the bean mixture separately from the rice. Scoop cooled beans into airtight containers and refrigerate for up to seven days. Cook fresh rice as needed for serving. For longer storage freeze the beans in portions up to three months for an easy weeknight meal.

Ingredient Substitutions

If you cannot find andouille sausage try smoked turkey sausage or even cooked ham for a similar smoky flavor. You can also use kidney beans in place of red beans in a pinch. For a vegan version use your favorite plant-based sausage and skip the butter.

Serving Suggestions

Spoon the beans and sausage generously over hot rice and top with extra sliced green onions and parsley. Offer a side of crusty cornbread or a crisp green salad to balance the richness. A few dashes of hot sauce on each bowl make it truly authentic.

A bowl of soup with a hot dog and beans. Pin it
A bowl of soup with a hot dog and beans. | gracefulflavors.com

Cultural Context

Red beans and rice has deep roots in Louisiana Creole cooking. Traditionally served on Mondays using leftover ham bones from Sunday dinner it became a comforting staple that brought families together. Its rich flavors and simple ingredients are a perfect symbol of Southern hospitality.

Frequently Asked Questions

→ Can I use canned beans instead of dry?

Yes, canned beans can be used. Skip the soaking step, and reduce simmering time to about 30 minutes as the beans are already cooked.

→ What type of sausage works best?

Andouille sausage offers a traditional smoky flavor, but ham, smoked turkey, or homemade pork sausage are also tasty alternatives.

→ How do I thicken the beans?

Mash a portion of the cooked beans and stir them back into the pot to create a creamier, thicker consistency.

→ What's the best way to serve red beans and rice?

Serve the rich bean and sausage mixture spooned generously over warm, fluffy cooked rice. Garnish as desired.

→ Can leftovers be stored?

Store beans and rice separately in airtight containers. Beans keep well refrigerated up to one week for easy reheating.

Red Beans And Rice

Spicy andouille sausage and tender beans in a flavorful stew, served over fluffy rice for true Southern comfort.

Prep Time
20 Minutes
Cook Time
120 Minutes
Total Time
140 Minutes
By: Barbara

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: American/Southern

Yield: 10 Servings (Serves 10)

Dietary: Gluten-Free

Ingredients

→ Main Ingredients

01 1 pound dry red beans
02 2 tablespoons olive oil
03 12 to 14 ounces andouille sausage, sliced into 1/4-inch rounds
04 1/2 tablespoon butter
05 1 large yellow onion, diced
06 2 celery ribs, diced
07 1 small red bell pepper, diced
08 1 small green bell pepper, diced
09 6 cloves garlic, minced
10 1 teaspoon salt, or to taste
11 1 teaspoon dried oregano
12 1/2 teaspoon dried thyme
13 1/2 teaspoon paprika
14 1/8 teaspoon ground cayenne pepper, or to taste
15 Freshly ground black pepper, to taste
16 6 to 7 cups low-sodium vegetable broth or chicken broth
17 2 bay leaves
18 1/2 cup chopped fresh parsley, plus more for garnish
19 1/4 cup chopped fresh green onions, plus more for garnish

→ For Serving

20 1 1/2 cups long grain brown or white rice, cooked as per package instructions

Instructions

Step 01

Place dry red beans in a large soup pot or bowl. Cover with water so the water level sits 2 inches above the beans. Soak for at least 8 hours or overnight.

Step 02

Heat olive oil in a large Dutch oven over medium heat. Add sausage slices and cook, turning as needed, until browned on both sides. Remove the sausage from the pot and set aside.

Step 03

Add butter to the same pot. Once melted, add diced onion and cook over medium heat for 3 minutes until starting to soften. Add celery and both diced bell peppers; continue cooking for 4 minutes, adding a bit more butter if needed. Stir in garlic and cook for 15 seconds.

Step 04

Add salt, dried oregano, thyme, paprika, cayenne, and black pepper to the vegetables. Cook for an additional minute, then pour in the broth, scraping to release any browned bits from the bottom.

Step 05

Drain and rinse the soaked beans. Add them to the Dutch oven with the vegetables and broth, then return the browned sausage to the pot. Stir to combine.

Step 06

Add bay leaves. Raise heat to high and bring to a boil, then immediately reduce to low. Cover and simmer gently for 90 to 120 minutes, or until beans are tender.

Step 07

After about 90 minutes, begin testing beans by mashing one between your fingers. The skin should resist slightly while the center is soft, like a baked potato.

Step 08

When beans are done, discard the bay leaves. Remove 1 cup of beans from the pot, mash them with a fork, and return to the Dutch oven. Stir well to thicken the mixture.

Step 09

If the beans are too thick, add up to 1 cup water or broth. Taste and adjust salt, pepper, and seasonings as desired.

Step 10

Stir in the chopped parsley and green onions. Cook for an additional 5 minutes, then remove from heat.

Step 11

Spoon the red beans and sausage mixture over prepared rice. Garnish with additional parsley and green onions if desired.

Notes

  1. Inspect dry beans for debris before soaking and rinse thoroughly.
  2. A splash of vinegar or lemon juice can enhance the flavors if the dish tastes flat, without adding more salt.
  3. Alternate proteins like smoked turkey or ham hock can be used in place of andouille sausage.
  4. For a faster version, use two 15-ounce cans of red beans; skip soaking and reduce simmer time to around 30 minutes.
  5. Store beans and rice separately in the refrigerator for up to one week.

Tools You'll Need

  • Dutch oven
  • Measuring cups
  • Measuring spoons
  • Wooden spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains sausage (may include pork and potential allergens such as gluten, depending on brand)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 424
  • Total Fat: 14 g
  • Total Carbohydrate: 55 g
  • Protein: 20 g