This Red Beans And Rice Recipe is pure Southern comfort in a bowl: tender, creamy beans and smoky andouille sausage, all simmered together with aromatic vegetables and bold Creole spices, then piled high over fluffy rice. Whether you’re feeding a hungry crowd on a weeknight or craving the soul-warming flavors of Louisiana, this one-pot wonder brings authentic flavor and heartiness to your table every single time. Every bite is packed with robust taste, vibrant colors from the bell peppers and fresh herbs, and the kind of cozy nostalgia you’ll want to share again and again.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Red Beans And Rice Recipe is how humble ingredients come together to create layers of unforgettable flavor. Every item plays a role, from the creamy beans to the punch of smoked sausage—don’t be tempted to skip any of them!
- Dry red beans: The backbone of the dish: hearty, creamy, and traditional—soak overnight for best results.
- Olive oil: For sautéing vegetables and browning sausage, adding a silky mouthfeel and subtle richness.
- Andouille sausage: A must for genuine Louisiana flavor; smoky, spicy, and deeply savory.
- Butter: Adds a touch of creaminess and helps the vegetables caramelize for sweet, complex notes.
- Yellow onion: The starting point for your flavor base; it sweetens and mellows as it cooks.
- Celery ribs: Essential for that authentic “Holy Trinity” of Cajun cuisine, providing a gentle earthiness.
- Red bell pepper: Brings pops of color and subtle sweetness to brighten the entire pot.
- Green bell pepper: Delivers freshness and balance to the sweet, savory profile of the dish.
- Garlic: Six cloves bring punchy, aromatic undertones that round out the flavors.
- Salt: Key for seasoning throughout—add to taste for perfectly seasoned beans.
- Dried oregano: Lends herbal depth and classic Mediterranean earthiness that accentuates the sausage.
- Dried thyme: A traditional Cajun herb that brings subtle lemony notes to the stew.
- Paprika: Adds color and a gentle smokiness without overwhelming heat.
- Cayenne pepper: Sprinkle to your heat preference for that quintessential Southern kick.
- Freshly ground black pepper: Balances the spices with a warming bite.
- Low sodium vegetable broth (or chicken broth): Forms the savory liquid that plumps the beans and infuses everything with depth.
- Bay leaves: Simmered for subtle background flavor and a hint of sophistication.
- Fresh parsley: Chopped and folded in at the end, lending fresh, grassy notes and a beautiful finish.
- Fresh green onions: Add crisp, peppery contrast and a burst of color as garnish.
- Long grain brown or white rice: The perfect base—fluffy, light, and ideal for soaking up the saucy beans.
How to Make Red Beans And Rice Recipe
Step 1: Soak the Beans
To ensure perfectly tender beans, place the dry red beans in a large soup pot or bowl and cover them with water, at least two inches above the beans. Let them soak for eight hours or overnight; this gives them a head start and helps them cook evenly without splitting. Don’t skip this step, especially if you want that creamy, melt-in-your-mouth texture.
Step 2: Brown the Andouille Sausage
When you’re ready to cook, heat olive oil in a heavy Dutch oven or big pot over medium heat. Add the sliced andouille sausage and cook, stirring often, until both sides develop a deep, caramelized brown crust. This step builds irresistible flavor for the entire pot! Once browned, transfer the sausage to a plate and set aside.
Step 3: Sauté the Vegetables
Add butter to the pot and let it melt into all the leftover sausage drippings. Toss in the diced onions, letting them soften for about three minutes; then add celery and both bell peppers, cooking for another four minutes until the vegetables are fragrant and almost tender. If the pot looks dry, don’t hesitate to add another dab of butter. Stir in the minced garlic for just fifteen seconds—enough to awaken its aroma without burning.
Step 4: Stir in Seasonings and Broth
Layer in the salt, oregano, thyme, paprika, cayenne, and black pepper, making sure to coat the vegetables. Sauté these together for a minute, then pour in your broth of choice. Scrape up any golden bits stuck to the bottom—they’re packed with flavor!
Step 5: Add Beans and Sausage
Drain and rinse your soaked beans, then add them right into the pot alongside the browned andouille sausage. Give everything a big stir to combine, ensuring the sausage and beans are distributed throughout the simmering broth.
Step 6: Simmer Until Tender
Drop in the bay leaves, turn the heat to high, and bring the whole mix to a boil. Reduce the heat to low, cover the pot, and let everything gently simmer for one and a half to two hours. Stir every now and then, and start checking doneness around ninety minutes—the beans should be tender on the inside but not falling apart.
Step 7: Mash the Beans for Creaminess
After the beans are cooked through, fish out and discard the bay leaves. Scoop out about a cup of beans and mash them with the back of a fork, then return them to the pot and stir well. This simple trick thickens the broth, giving your Red Beans And Rice Recipe its iconic, irresistible creaminess.
Step 8: Adjust and Perfect
If your pot looks too thick, loosen it up with a splash of water or extra broth until it reaches your favorite consistency. Taste and tweak the salt, pepper, or any other seasonings—this is your chance to make it just right for your family.
Step 9: Finish with Fresh Herbs and Serve
Stir in a generous handful of fresh parsley and chopped green onions and simmer for five more minutes to infuse the dish with brightness and a burst of color. Remove from the heat, scoop the saucy beans over fluffy rice, and dig right in!
How to Serve Red Beans And Rice Recipe
Garnishes
Scatter lots of fresh parsley and sliced green onions on top of your Red Beans And Rice Recipe right before serving. A finishing touch of hot sauce or a squeeze of lemon juice can wake up the flavors even further, while a dollop of sour cream adds cool creaminess for those who love it.
Side Dishes
Classic accompaniments include warm, crusty French bread to mop up the savory bean sauce, or a crisp green salad tossed with a tangy vinaigrette to balance the richness. Some fans even serve sweet coleslaw or grilled corn on the cob for maximum Southern flair.
Creative Ways to Present
If you’re serving a crowd, dish your Red Beans And Rice Recipe in large shallow bowls to showcase the vibrant colors, or set up a build-your-own bar with toppings like chopped scallions, crispy bacon, or shredded sharp cheddar. For an unexpected twist, spoon the beans over baked potatoes or stuff bell peppers for a fun, portable dinner.
Make Ahead and Storage
Storing Leftovers
Let your beans and rice cool to room temperature before transferring the bean mixture and rice into separate airtight containers. This keeps the rice from absorbing too much sauce and turning mushy. Both elements will keep well in the refrigerator for up to a week—perfect for meal prep!
Freezing
Red beans and sausage freeze beautifully! Simply scoop the cooled bean mixture (without rice) into freezer-safe containers or heavy-duty freezer bags. Lay flat for quick thawing and store for up to three months. Thaw in the fridge overnight before reheating.
Reheating
To reheat, warm the beans gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if needed. The rice can be microwaved in short bursts with a little bit of water to steam it back to life. Stir everything together, garnish, and enjoy all over again.
FAQs
Can I use canned beans instead of dry beans?
Absolutely! If you’re short on time, substitute two 15-ounce cans of red beans (drained and rinsed). Skip the soaking and long simmer; just add the canned beans after the vegetables and sausage, and simmer for about 30 minutes to let the flavors develop.
What’s the best type of sausage for the Red Beans And Rice Recipe?
Andouille sausage is the classic choice, bringing smoky, spicy, Cajun flavor to the dish. If you can’t find andouille, smoked sausage or kielbasa make great alternatives, and even smoked turkey or ham hocks work for a different twist.
How do I make this dish vegetarian or vegan?
To make a plant-based Red Beans And Rice Recipe, skip the sausage altogether or use your favorite vegan sausage. Stick to vegetable broth, and add extra vegetables, smoked paprika, or a dash of liquid smoke to build depth and complexity.
Why do I need to mash some of the beans at the end?
Mashing a portion of the cooked beans and stirring them back into the pot gives the sauce its signature thick and creamy texture—truly the secret to an authentic Red Beans And Rice Recipe!
Can I make this Red Beans And Rice Recipe in a slow cooker?
Yes, you can! After sautéing the sausage and vegetables as directed, transfer everything to a slow cooker with the soaked beans and cook on low for 7 to 8 hours, or until the beans are silky and tender.
Final Thoughts
Once you’ve tried this Red Beans And Rice Recipe, you’ll want it in regular rotation for weeknight dinners, potlucks, or just because! Every steaming bowl is packed with Southern tradition, bold flavor, and heartwarming comfort. Give it a go—and don’t forget, nothing brings people together quite like a big pot of homemade red beans and rice.
Print
Red Beans And Rice Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 10 hours 30 minutes
- Yield: 10 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
- Diet: Gluten Free
Description
A delicious red beans and rice recipe featuring tender beans and spicy Andouille sausage cooked into a robust dish that’s heavy on authentic flavor. Served over rice, it’s a classic Southern comfort food that’s always a crowd favorite!
Ingredients
Red Beans:
- 1 pound dry red beans
Sausage:
- 2 tablespoons olive oil
- 12 to 14 ounces Andouille sausage, cut into 1/4-inch slices
Vegetables:
- 1/2 tablespoon butter
- 1 large yellow onion, diced
- 2 celery ribs, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 6 cloves garlic, minced
Seasonings and Broth:
- 1 teaspoon salt, or to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/8 teaspoon ground cayenne red pepper, or to taste
- Freshly ground black pepper, to taste
- 6 to 7 cups low sodium vegetable broth
- 2 bay leaves
- 1/2 cup chopped fresh parsley, plus more for garnish
- 1/4 cup chopped fresh green onions, plus more for garnish
- 1 1/2 cups long grain brown rice or white rice, cooked
Instructions
- Soak the beans: Put the dry beans in a large soup pot or a large bowl; cover in water and soak for 8 hours or overnight. Water should come up about 2 inches over the beans.
- Brown the Andouille sausages: Heat olive oil in a large Dutch oven over medium heat. Cook the sausage slices until browned; set aside.
- Sauté the vegetables: Add butter to the pot, then onions, celery, bell peppers, and garlic.
- Add seasonings and broth: Stir in salt, oregano, thyme, paprika, cayenne, and pepper. Pour in broth, scraping up browned bits.
- Add beans and sausage: Drain and rinse beans; add to pot with sausage.
- Simmer: Add bay leaves, bring to a boil, then cover and simmer for 1.5 to 2 hours until beans are tender.
- Mash the beans: Remove bay leaves, mash 1 cup of beans, then blend back into the pot.
- Adjust: Add water if too thick; adjust seasoning.
- Finish and serve: Stir in parsley and green onions, cook for 5 minutes, then serve over cooked rice.
Notes
- Clean the beans: Check for debris before soaking.
- Enhance the flavor: Add vinegar or lemon juice if needed.
- Variety in protein: Use ham or turkey instead of Andouille sausage.
- Refrigerating leftovers: Store beans and rice separately in airtight containers.
Nutrition
- Serving Size: 2 cups
- Calories: 424 kcal
- Sugar: 4g
- Sodium: 1123mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 30mg
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