Red beans and rice is a classic Louisiana dish that hits all the right notes for Southern comfort food. It’s rich, flavorful, easy to make, and perfect for a cozy family dinner!
Why You’ll Love This Red Beans and Rice
Being in the thick of winter calls for one thing—pure comfort food. And while I love making a big pot of chili for most weeknights, I also crave Southern flavors from time to time. That’s where this red beans and rice with sausage comes in. It delivers the same comforting and authentic Louisiana flavors that you guys love in my jambalaya, but in a creamy, bean-forward dish with smoky andouille sausage. And I sure do love anything with andouille sausage! I’m also using my homemade Cajun seasoning as an easy shortcut, though you can add individual spices if you’d like. You’ll also love that this recipe is:
- Made in one pot (almost). The beans and sausage are a one-pot meal. Then, just serve it with rice or your favorite side (I have more ideas below).
- Great for using leftover protein. Historically, this dish is a New Orleans “Monday” tradition using leftover pork from Sunday dinner (like ham or sausage). And the Cajun and Creole spices breathe fresh life into it!
- Rich with red kidney beans. Don’t forget that these are a nutritional powerhouse with protein, fiber, and more!
Red Beans and Rice Ingredients
- Red kidney beans: Small red beans (Camellia brand) might be most often used in Louisiana, but red kidney beans are a great substitute and widely available (which is what I’m using).
- Andouille sausage: Adds that smoky, spicy kick that’s essential in classic red beans and rice.
- Holy trinity vegetables: Yellow onion, celery, and green bell pepper form the flavor base for this dish.
- Seasonings: My homemade Cajun seasoning, oregano, thyme, bay leaves, salt, and pepper. This combo builds incredibly deep, savory layers!
- Chicken broth: I recommend using a low-sodium chicken broth to keep the sodium levels lower in this recipe.
- Cooked long-grain white rice: Rice is the perfect bed for the beans and sausage, and what’s typically used in Southern cooking.
- Green onion and parsley: Fresh herbs add brightness and a pop of color before serving.
Find the complete recipe with measurements below
How To Make Red Beans and Rice
Step one: Soak the beans. I cover the dry beans with 3 inches of cold water in a large bowl and let them soak overnight. Drain and rinse before cooking. While I sometimes use canned beans in other recipes, I really want the red beans to shine here (and not be too soft)!
Step two: Sear the sausage. Coat the pot with oil, and sear the sausage for 4 to 6 minutes per side until golden. I also like to work in batches to ensure each sausage slice cooks perfectly.
Step three: Sauté the veggies. Add the onion, celery, and bell pepper to the pot. Cook 8 to 10 minutes until the onions start to caramelize. Then, stir in the garlic, Cajun seasoning, oregano, thyme, salt, and pepper for another minute. It’s going to smell so good at this stage!
Step four: Simmer and cook. Return the sausage to the pot along with the beans, broth, and bay leaves. Bring to a boil, then reduce to a simmer, cover, and cook for 1 hour, while stirring occasionally. Then, remove the lid and continue simmering for 30 more minutes, until the beans are tender and the liquid has reduced. I also like to smash a few beans against the side of the pot to thicken the sauce. (Pro tip: cook the rice while the beans are simmering. You have plenty of time!)
Lastly, add greens and serve. Stir in green onions and parsley, taste, and adjust seasoning. Remove the bay leaves, then serve the beans over rice with extra herbs on top.
Ingredient Swaps
- While andouille sausage is classic and delicious, I sometimes swap in other proteins depending on what I have on hand. Leftover chicken, turkey, or beef works great! I’ll dice or shred it and add it during the simmering step. For a lighter version, try turkey sausage, chicken sausage, or a plant-based sausage alternative.
- I like to boost the veggie content by adding extra bell peppers, zucchini, or spinach toward the end of cooking.
- If you forgot to soak red beans overnight, you can always do a “quick soak” with hot water or use canned beans. See my tips in the recipe card below!
- Swap the rice out for mashed potatoes or mashed sweet potatoes (my personal favorite). It’s not quite as authentic, but it sure is tasty!
Storage Tips
I love red beans and rice for meal prep, as it can be stored in an airtight container in the fridge for 4 to 5 days. To reheat, gently warm on the stovetop over medium-low heat. I also love freezing extra to enjoy another chilly day during the month. It can be stored for up to 3 months. Just thaw in the fridge overnight and reheat as usual.
More Cajun Recipes
- Cajun Shrimp: Best Cajun seafood dinner!
- Creamy Cajun Chicken: This one will impress.
- Cajun Sheet Pan Sausage: A cinch to make.
- Or browse through my list of Mardi Gras food ideas for more comfort food inspiration!
If you make this red beans and rice recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’d like to see more healthy food inspiration and exclusive content, join my free email community here.
Description
Video
Equipment
Ingredients
- 1 pound dried red kidney beans
- 2 tablespoons extra virgin olive oil
- 1 pound Andouille sausage, sliced
- 2 celery ribs, diced
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 bay leaves
- 6 cups low-sodium chicken broth
- 2 green onions, sliced, plus more for garnish
- ¼ cup finely chopped fresh parsley, plus more for garnish
- 3 to 4 cups cooked long grain white rice, for serving
Instructions
- Soak the beans. Make sure to soak the beans the night before cooking. Add the dry beans to a large bowl and cover with cold water by 3 inches. Soak overnight, then drain and rinse before cooking.
- Sear the sausage. Heat the oil in a large pot over medium heat. Add the sausage and sear for 4 to 6 minutes on each side, until golden. You may have to work in batches to prevent crowding the pan. Remove and set aside.
- Saute the veggies. Add the onions, celery, and bell pepper to the pot and saute for 8 to 10 minutes, until onions are beginning to caramelize. Add the garlic, Cajun seasoning, dried oregano, dried thyme, salt, and black pepper, and stir for another minute.
- Simmer and cook. Add the sausage back to the pot along with the beans, broth, and bay leaves. Stir to combine, bring to a boil, then reduce the heat to a simmer. Cover the pot and cook for 1 hour, stirring occasionally. Remove the lid, and continue cooking for another 30 minutes, until the beans are tender and the liquid has reduced to your desired thickness. Use your spoon to smash some of the beans against the side of the pot, further thickening the liquid. Pro Tip: Cook the rice while the beans are simmering!
- Add greens. Add the green onions and parsley to the pot, and stir to combine. Taste and season with any additional salt, to your liking.
- Serve. Remove the bay leaves, then serve with rice. Garnish with additional green onions and parsley.
Lisa’s Tips
- Andouille sausage can come in different spice levels. I’m using a medium spice level, but you can choose a spicier one or more mild one.
- If you can’t get Andouille sausage, you can swap in your favorite pork or beef sausage.
- If you don’t want to soak red beans overnight, you could do a quick soak with hot water or swap in 3 (15-ounce) cans of drained and rinsed kidney beans in step 5. If using canned beans, reduce some of the liquid (by about 2 cups), so you don’t end up with something too soupy. Canned beans only need to simmer for about 20 to 30 minutes uncovered.
- Store-bought Cajun seasonings can vary widely in flavor and spice level. I love my homemade version, but if you use store-bought, I’d recommend starting with less and adjusting to taste. You could also use individual spices and a little cayenne pepper for heat.
Nutrition
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Behind The Scenes
The first time I made this I felt something was missing. And it wasn’t so much that something was missing, it was just that it needed more andouille sausage! That sausage provides so much flavor on it’s own and I felt the bean to sausage ratio was just very bean heavy. I started with 12 ounces of andouille sausage, as that’s how my sausages are packaged at Whole Foods, but it definitely needed 16 ounces (a whole pound). Which for me was a package and a half. Point being, don’t skimp on the sausage!
