Name: Red Beans and Rice
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: Southern
Ingredients: 1 pound dry red beans; 1 tablespoon olive oil; 1 tablespoon butter; 12 to 14 ounces Andouille sausage, sliced; 1 onion, diced; 2 celery ribs, diced; 1 small red bell pepper, diced; 1 small green bell pepper, diced; 4 cloves garlic, minced; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon oregano; 1 teaspoon thyme; 1 teaspoon paprika; ½ teaspoon cayenne pepper (optional, adjust to taste); 6 to 8 cups vegetable broth or chicken broth; 2 bay leaves; 3 green onions, chopped (plus more for garnish); Chopped parsley for garnish; 2 cups long-grain rice, cooked

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Why You’ll Love This Recipe

Red Beans and Rice is a classic Southern comfort food that brings together tender red beans, savory sausage, and aromatic vegetables in a flavorful, hearty dish. It’s perfect for a cozy meal and a great choice for any occasion. The dish is rich in flavor thanks to the smoky sausage and a variety of spices, offering an authentic taste of Louisiana’s culinary tradition. It’s also versatile, satisfying, and makes excellent leftovers.

Ingredients

1 pound dry red beans
1 tablespoon olive oil
1 tablespoon butter
12 to 14 ounces Andouille sausage, sliced
1 onion, diced
2 celery ribs, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon paprika
½ teaspoon cayenne pepper (optional, adjust to taste)
6 to 8 cups vegetable broth or chicken broth
2 bay leaves
3 green onions, chopped (plus more for garnish)
Chopped parsley for garnish
2 cups long-grain rice, cooked

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Soak the beans: Place dried red beans in a large pot and cover with water. Soak for 8 hours or overnight.
Brown the sausage: Heat olive oil in a large Dutch oven over medium heat. Add sausage slices and cook until browned. Remove sausage and set aside.
Sauté the veggies: In the same pot, melt butter and sauté onions until soft. Add celery, bell peppers, and garlic, cooking for about 4 minutes.
Add seasonings & broth: Stir in salt, pepper, oregano, thyme, paprika, and cayenne. Pour in the broth and stir, scraping up any bits from the bottom of the pot.
Add beans, sausage & bay leaves: Drain and rinse soaked beans, adding them to the pot along with sausage and bay leaves. Bring to a boil, then reduce heat and simmer for 1 ½ to 2 hours or until beans are tender.
Finish cooking: Discard bay leaves. Mash a cup of beans and return to the pot. Adjust the thickness by adding water if needed. Stir in parsley and green onions, cooking for 5 more minutes.
Serve: Spoon over hot cooked rice and garnish with additional green onions and parsley.

Servings and Timing

Servings: 6
Prep time: 10 minutes
Cook time: 2 hours
Total time: 2 hours 10 minutes

Variations

Change the protein: If you don’t have Andouille sausage, you can use smoked sausage or even vegetarian sausage for a meat-free version.
Make it spicier: Add more cayenne pepper or use a hot sausage to increase the heat.
Use different beans: While red beans are traditional, you can swap them with kidney beans for a similar flavor.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheating: Reheat the dish on the stovetop, adding a little water or broth to loosen up the mixture if necessary.

FAQs

How long should I soak the beans?

Soak the beans for at least 8 hours or overnight to help reduce cooking time and improve their texture.

Can I skip the sausage in this recipe?

Yes, you can omit the sausage and use other proteins like chicken or even tofu for a vegetarian version.

Can I use canned beans instead of dried beans?

Yes, if you’re short on time, you can use 4 cans of red beans, drained and rinsed. Skip the soaking step and reduce the cooking time.

What if my beans aren’t soft after 2 hours of cooking?

If your beans are still firm, continue simmering and check every 30 minutes. You may need to add extra water or broth.

Can I freeze this dish?

Yes, Red Beans and Rice freezes well. Store it in an airtight container for up to 3 months. Reheat thoroughly before serving.

How can I make the dish milder?

Reduce or omit the cayenne pepper and choose a mild sausage to adjust the spice level.

Can I make this dish in a slow cooker?

Yes, you can cook the beans and sausage in a slow cooker on low for 6-8 hours, adding the seasonings and broth earlier in the cooking process.

What kind of rice is best for this dish?

Long-grain white rice is traditional, but you can also use brown rice or jasmine rice for a different texture and flavor.

Can I make the beans ahead of time?

Yes, you can prepare the beans the day before and store them in the fridge to let the flavors meld. Just cook the rice before serving.

What can I serve with this dish?

Red Beans and Rice pairs beautifully with cornbread, collard greens, or a simple salad for a complete meal.

Conclusion

Red Beans and Rice is a flavorful, comforting dish that captures the essence of Southern cooking. With its hearty texture, rich flavors, and versatile nature, it’s a meal that’s sure to become a favorite in your household. Whether served as a main dish or side, this recipe offers an authentic taste of Louisiana in every bite.

Red Beans and Rice

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Red Beans and Rice is a classic Southern comfort food, perfect for cozy meals or any occasion. This hearty dish features tender red beans, savory sausage, and aromatic vegetables, creating an authentic Louisiana flavor. Easy to make with versatile ingredients, it’s a great option for leftovers and can be customized to suit your taste preferences. A true taste of the South in every bite!

Author: Amy
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Yield: 6 servings
Category: Main Dish, Comfort Food, Southern
Method: Stovetop
Cuisine: Southern, Louisiana, Creole

Instructions

Soak the beans: Place dried red beans in a large pot and cover with water. Soak for 8 hours or overnight.
Brown the sausage: Heat olive oil in a large Dutch oven over medium heat. Add sausage slices and cook until browned. Remove sausage and set aside.
Sauté the veggies: In the same pot, melt butter and sauté onions until soft. Add celery, bell peppers, and garlic, cooking for about 4 minutes.
Add seasonings & broth: Stir in salt, pepper, oregano, thyme, paprika, and cayenne. Pour in the broth and stir, scraping up any bits from the bottom of the pot.
Add beans, sausage & bay leaves: Drain and rinse soaked beans, adding them to the pot along with sausage and bay leaves. Bring to a boil, then reduce heat and simmer for 1 ½ to 2 hours or until beans are tender.
Finish cooking: Discard bay leaves. Mash a cup of beans and return to the pot. Adjust the thickness by adding water if needed. Stir in parsley and green onions, cooking for 5 more minutes.
Serve: Spoon over hot cooked rice and garnish with additional green onions and parsley.