If there’s one dish that captures all the warmth and comfort of Southern cooking, it’s this classic Red Beans And Rice Recipe! Incredibly hearty, packed with tender red beans, smoky sausage, and aromatic vegetables, this New Orleans staple transforms simple ingredients into something heart-satisfying and absolutely unforgettable.
Why You’ll Love This Recipe
- Authentic Southern Flavor: Every bite is a celebration of Creole tradition, thanks to smoky andouille sausage, aromatic veggies, and the perfect blend of seasonings.
- Hearty & Wholesome: This Red Beans And Rice Recipe is protein-packed and perfectly filling, making it a satisfying meal for families and crowds alike.
- Budget-Friendly & Adaptable: Simple pantry staples become a flavor bomb, with plenty of ways to make this recipe your own—meatless, spicier, or with whatever you have on hand.
- Meal Prep Magic: It stores and reheats beautifully, so you can enjoy effortless comfort all week long!
Ingredients You’ll Need
The magic of this Red Beans And Rice Recipe is how everyday ingredients come together to create something downright unforgettable. Each one adds its own dash of flavor, color, and texture—don’t skip a thing!
- Dry Red Beans: Essential for a creamy texture—soak them overnight for the best results.
- Olive Oil: Used to brown the sausage and build that irresistible base of flavor.
- Andouille Sausage: Smoky and spicy, it brings traditional Creole flair to the pot.
- Butter: Adds richness and helps the “holy trinity” of veggies soften perfectly.
- Yellow Onion, Celery, Red & Green Bell Pepper: This quartet makes up the classic southern aromatic base—each delivers sweetness, crunch, and color.
- Garlic: For depth and that unmistakable kitchen-filling aroma.
- Salt, Oregano, Thyme, Paprika, Cayenne, Black Pepper: The spice blend is where the magic happens—feel free to adjust the cayenne for your desired kick.
- Low Sodium Vegetable Broth: Infuses the beans with savory flavor; chicken broth works just as well if you like.
- Bay Leaves: They quietly infuse the whole dish with a subtle herbal note.
- Fresh Parsley & Green Onions: Stirred in at the end for a pop of freshness and color.
- Long Grain Brown or White Rice: The perfect canvas for that rich, hearty bean mixture.
Variations
One of my favorite things about this recipe is how easy it is to make it fit your table. Don’t be afraid to riff—Red Beans And Rice welcomes your own spin and whatever is waiting in your fridge or pantry!
- Veggie Lover’s Version: Skip the sausage and use extra bell peppers, or toss in zucchini, eggplant, or kale for a plant-based spin.
- Spicy Cajun Kick: Double up on cayenne or add a splash of hot sauce for those who crave extra heat.
- Meaty Twists: Swap the andouille for smoked turkey, ham hocks, or even leftover shredded chicken—each brings its own special depth.
- Quick & Easy (with Canned Beans): Use two 15-ounce cans of red beans (rinsed and drained), and skip the soaking—just shorten the simmer and you’re good to go.
How to Make Red Beans And Rice Recipe
Step 1: Soak the Beans
Give your dry red beans a nice long soak—this not only shortens the cooking time but ensures every bean cooks up tender and creamy. Just cover them with water (about two inches above the beans) and let them rest overnight, or for at least 8 hours. Rinse and drain before you start cooking!
Step 2: Brown the Sausage
Heat olive oil in a big, sturdy Dutch oven or heavy pot. Add the sliced andouille sausage and let those savory rounds get crisp and golden on both sides—that caramelization brings huge flavor! Once browned, remove and set them aside while you work on the vegetables.
Step 3: Sauté the Holy Trinity
Add butter to the pot, then toss in diced onion, celery, and both bell peppers. Sauté over medium heat until the veggies start to soften and sweeten, about 3–4 minutes. Stir in the garlic and let it cook just long enough to smell amazing (about 15 seconds).
Step 4: Add Spices and Broth
Sprinkle in salt, oregano, thyme, paprika, cayenne, and fresh black pepper. Let the spices bloom for a minute, then pour in your broth. Use a wooden spoon to scrape up all those delicious brown bits stuck to the pot—they’re pure flavor!
Step 5: Combine Beans and Sausage
Add your soaked, drained beans to the pot, along with the browned sausage. Give everything a gentle but thorough stir, cozying up all those flavors together.
Step 6: Simmer Until Creamy
Toss in the bay leaves, bring the mixture to a cheerful boil, then lower the heat, cover, and let it simmer for 1½–2 hours. Your kitchen will fill with mouthwatering aromas as the beans turn tender and the broth turns velvety. Start checking after 1½ hours—beans should mash easily, with skins that give slightly under gentle pressure.
Step 7: Mash, Adjust, and Finish
Once the beans are soft, scoop out a cup, mash them with a fork, and stir them back in. This step thickens the pot and gives you that signature creamy Red Beans And Rice texture. Remove the bay leaves, adjust the seasonings, and add extra broth if it seems dry.
Step 8: Add Fresh Herbs and Serve
Stir in the chopped parsley and green onions for a burst of freshness, and let the flavors mingle over gentle heat for a few minutes. Spoon generously over hot, fluffy rice—and don’t forget extra herbs to garnish!
Pro Tips for Making Red Beans And Rice Recipe
- Bean-Soaking Secrets: For the creamiest beans, soak overnight, drain, and rinse thoroughly—this removes excess starch and softens the beans for that classic texture.
- Brown Bits, Big Flavor: Don’t skimp on browning your sausage—it leaves behind savory bits on the pot that deepen the whole dish when you deglaze with broth.
- Texture Control: Mashing a portion of the beans at the end is the secret to a thick, soulful sauce—don’t skip it!
- Rice Matters: Cook your rice fresh and fluffy, and always ladle the beans over rather than mixing together to keep flavors and textures distinct.
How to Serve Red Beans And Rice Recipe
Garnishes
Top each bowl with a sprinkle of fresh chopped parsley and green onions—it’s the finishing touch that adds freshness and color! A little extra black pepper or a dash of hot sauce can take things up a notch for the spice lovers at the table.
Side Dishes
This Red Beans And Rice Recipe shines on its own, but it’s absolute bliss with classic cornbread, skillet-fried okra, or a crisp cabbage slaw. A side of fried plantains or pickled veggies adds a fun twist, too.
Creative Ways to Present
Try serving in individual bowls over a mound of rice for cozy comfort, or let guests build their own at a fun “beans & toppings” bar—set out extra herbs, jalapeños, and hot sauces for everyone to get creative.
Make Ahead and Storage
Storing Leftovers
Store your Red Beans And Rice Recipe in airtight containers—keep beans and rice separate for best texture. The beans will keep beautifully in the fridge for up to a week, ready for quick and easy meals!
Freezing
The bean mixture freezes like a dream! Cool completely, then portion into freezer-safe bags or containers for up to three months. Thaw overnight in the refrigerator for best results.
Reheating
Gently reheat the beans on the stovetop over low heat, adding a splash of water or broth to bring them back to their luscious, saucy state. Warm the rice separately, then serve together for that just-cooked flavor.
FAQs
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Can I use canned red beans instead of dry?
Absolutely! Using canned beans is a great shortcut if you’re short on time. Just drain, rinse, and skip the soaking. Simmer for about 30 minutes rather than the full 2 hours since canned beans are already cooked.
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Is this Red Beans And Rice Recipe spicy?
It has a gentle kick from the andouille and cayenne, but you control the heat! Amp it up with more cayenne or hot sauce, or dial it back by reducing those spices.
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What’s the best sausage to use?
Andouille is the traditional choice for a true Creole vibe, but smoked turkey, kielbasa, or ham work beautifully. Choose your favorite—or use up whatever you have!
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Can I make Red Beans And Rice Recipe vegetarian?
Yes, just swap out the sausage for extra vegetables or a plant-based sausage, and use vegetable broth. You’ll still get delicious, hearty results.
Final Thoughts
I hope you give this Red Beans And Rice Recipe a cozy spot in your kitchen soon. Nothing says comfort like a big, steaming bowl—whether it’s a casual weeknight dinner or a big family feast. Grab your pot, let those soulful aromas fill the air, and get ready for smiles all around!
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: Stovetop
- Method: Stovetop
- Cuisine: Southern
Description
This Red Beans and Rice recipe is a classic Southern dish packed with flavor. Tender red beans, andouille sausage, and a mix of aromatic vegetables come together in a savory broth served over a bed of fluffy rice.
Ingredients
Ingredients:
- 1 pound dry red beans
- 2 tablespoons olive oil
- 12 to 14 ounces andouille sausage, cut into 1/4-inch slices
- 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
- 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 (or chicken 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 according to the package directions
Instructions
- Soak the beans: Put the dry beans in a large soup pot or bowl, cover with water, and soak for 8 hours or overnight.
- Brown the andouille sausages: Heat olive oil in a Dutch oven, brown the sausage slices, and set aside.
- Sauté the vegetables: Cook onions, celery, bell peppers, and garlic in butter until softened.
- Stir in seasonings and broth: Add salt, oregano, thyme, paprika, cayenne, black pepper, and broth to the pot.
- Add beans and sausage: Rinse soaked beans, add to the pot with sausage.
- Simmer: Add bay leaves, bring to a boil, then simmer for 1 1/2 to 2 hours until beans are tender.
- Mash the beans: Remove bay leaves, mash some beans, adjust consistency and seasonings.
- Finish and serve: Stir in parsley and green onions, let simmer, then serve over cooked rice.
Notes
- Clean the beans before soaking to remove debris.
- Enhance flavor with a splash of vinegar or lemon juice.
- Vary protein options with ham, pork sausages, or smoked turkey.
- If using canned beans, adjust cooking time accordingly and skip soaking step.
- Store leftovers by refrigerating beans and rice separately.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 30mg
