Last spring, we spent a long weekend visiting my husband’s cousin in Lafayette. It was one of those trips that felt spontaneous but ended up being exactly what we needed. They welcomed us with backyard gumbo, porch music, and on the second night—red beans and rice that made me pause mid-bite. I knew I had to recreate it once we got home.
The kids were exhausted after our 6-hour drive back, but I couldn’t stop thinking about the smell of smoky sausage and those soft, creamy beans. I soaked my own dry beans overnight and made a plan for Sunday dinner.
That afternoon, it started to drizzle, the kind of cozy rain that nudges everyone into sweatpants and fuzzy socks. I pulled out my Dutch oven and got to work.
Chopping onions, celery, and bell peppers while the sausage sizzled felt oddly comforting. The broth simmered low and slow, the bay leaves swirling in the pot like they had somewhere to be. By the time dinner rolled around, the whole house smelled rich and savory, and the rice had fluffed up perfectly. The kids didn’t ask what it was—they just came running. That rainy Sunday turned into one of our favorite meals of the year, all thanks to a humble pot of beans.
Short Description
A comforting Southern classic, this Red Beans And Rice recipe is packed with tender red beans, smoky andouille sausage, and fresh herbs, simmered in a seasoned broth and served over fluffy rice.
Key Ingredients
- 1 pound dry red beans
- 2 tablespoons olive oil
- 12 to 14 ounces andouille sausage, sliced
- 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 (adjust to taste)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper (or to taste)
- Black pepper to taste
- 6 to 7 cups vegetable or chicken broth
- 2 bay leaves
- 1/2 cup chopped parsley (plus more for garnish)
- 1/4 cup chopped green onions (plus more for garnish)
- 1 1/2 cups cooked white or brown rice
Tools Needed
- Dutch oven or large heavy-bottomed pot
- Sharp knife and cutting board
- Wooden spoon or spatula
- Ladle
- Fork (for mashing beans)
- Measuring cups and spoons
Cooking Instructions
Step 1: Soak the Beans
Place red beans in a large bowl or soup pot. Cover with water at least 2 inches above beans. Soak overnight (8 hours or more).
Step 2: Brown the Sausage
In a Dutch oven, heat olive oil over medium. Add sausage slices and cook until browned on both sides. Remove and set aside.
Step 3: Cook the Vegetables
Add butter to the pot. Sauté onion for 3 minutes. Add celery and both peppers; cook for 4 more minutes. Stir in garlic and cook 15 seconds.
Step 4: Add Seasonings
Stir in salt, oregano, thyme, paprika, cayenne, and black pepper. Cook for 1 minute to bloom the spices.
Step 5: Add Broth and Beans
Pour in broth and scrape any browned bits from the pot. Drain and rinse soaked beans, then add to the pot along with the sausage.
Step 6: Simmer
Add bay leaves. Bring to a boil over high heat, then reduce to low. Cover and simmer 90 to 120 minutes, or until beans are tender.
Step 7: Mash and Thicken
Remove bay leaves. Mash 1 cup of cooked beans with a fork and return to the pot to thicken. Stir well.
Step 8: Finish with Herbs
Stir in parsley and green onions. Simmer 5 more minutes. Serve hot over cooked rice with extra herbs for garnish.
Why You’ll Love This Recipe
Deep, Cozy Flavor: The slow simmer draws out rich flavor from sausage, veggies, and herbs.
Budget-Friendly: Uses affordable pantry staples with a big payoff in taste.
Meal-Prep Friendly: Makes a big batch and reheats beautifully throughout the week.
Customizable: Easily make it vegetarian or adjust spice to taste.
Family-Approved: Hearty and filling, perfect for big appetites.
Mistakes to Avoid & Solutions
Skipping the Soak: Unsoaked beans will take longer and cook unevenly. Soak overnight for best texture.
Overcrowding the Pot: Make sure the beans have room to simmer gently. Use a large pot.
Undercooking: Beans should be creamy, not grainy. If they resist when mashed, they’re not done.
Using High Heat: Keep the simmer gentle—boiling can break up the beans too much.
Not Adjusting Seasoning: Always taste and season at the end. The sausage adds salt, so adjust as needed.
Serving and Pairing Suggestions
Serve over white or brown rice with extra parsley and green onions.
Add cornbread, skillet biscuits, or a simple garden salad on the side.
Pairs nicely with iced tea, lemonade, or a crisp beer.
Great for family dinners, potlucks, or cozy weekends in.
For presentation, serve in shallow bowls topped with a drizzle of hot sauce.
Storage and Reheating Tips
Refrigerate in airtight containers for up to 4 days.
Freeze in individual portions for up to 3 months. Thaw overnight in the fridge.
Reheat gently on the stove with a splash of broth or water. Microwave with a loose lid to prevent splatter.
Avoid boiling during reheating to maintain creamy texture.
FAQs
1. Can I use canned beans instead of dry?
Yes, but you’ll need about 3 cans (drained and rinsed). Reduce the broth and cooking time accordingly.
2. Is andouille sausage a must?
It adds smokiness, but you can use kielbasa, chorizo, or even a vegetarian sausage.
3. What if I don’t have a Dutch oven?
A large soup pot works just fine—just keep an eye on the heat and stir occasionally.
4. Can I make it in a slow cooker?
Yes! After sautéing the sausage and veggies, transfer everything to a slow cooker and cook on low for 7–8 hours.
5. How spicy is this recipe?
Mild to medium. For more heat, add extra cayenne or hot sauce. For less, reduce or omit the cayenne.
Tips & Tricks
Let the beans cool slightly before serving to thicken naturally.
If making ahead, wait to add fresh herbs until reheating.
Use homemade broth for deeper flavor.
Add a splash of apple cider vinegar before serving for brightness.
Stir in a spoonful of tomato paste while cooking if you prefer a slightly richer base.
Recipe Variations
Vegetarian Version: Omit sausage, use vegetable broth, and add extra beans or diced mushrooms.
Spicy Cajun Style: Increase cayenne, use hot sausage, and add a splash of Louisiana hot sauce.
Creamy Style: Stir in a few tablespoons of cream cheese or coconut milk at the end for a smoother texture.
Smoked Turkey Twist: Replace sausage with smoked turkey legs or wings for a smoky-sweet flavor.
Weeknight Shortcut: Use canned beans and pre-chopped frozen veggies to cut prep time in half.
Final Thoughts
That rainy Sunday dinner is now a regular guest at our table. Some weeks I make it with extra heat, sometimes I toss in sweet corn, and once I added a splash of leftover wine just for fun. It’s one of those dishes that adapts to your mood, your fridge, and your family.
Watching everyone gather around a warm bowl of something homemade—even on the busiest days—feels like pressing pause. The hum of chatter, a shared laugh, a second scoop. That’s why I keep making red beans and rice. Because when food feels like home, you just know you got it right.
Red Beans And Rice
Ingredients
- 1 pound dry red beans
- 2 tablespoons olive oil
- 12 to 14 ounces andouille sausage sliced
- ½ 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 adjust to taste
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper or to taste
- Black pepper to taste
- 6 to 7 cups vegetable or chicken broth
- 2 bay leaves
- ½ cup chopped parsley plus more for garnish
- ¼ cup chopped green onions plus more for garnish
- 1½ cups cooked white or brown rice
Instructions
- Place red beans in a bowl or pot, cover with water at least 2 inches above. Soak overnight (8+ hours).
- Heat olive oil in a Dutch oven over medium heat. Brown sausage slices on both sides. Set aside.
- Add butter to the pot. Sauté onion for 3 minutes, then add celery and peppers. Cook 4 minutes. Stir in garlic and cook for 15 seconds.
- Mix in salt, oregano, thyme, paprika, cayenne, and black pepper. Cook 1 minute.
- Pour in broth, scraping up browned bits. Drain and rinse beans, add to pot with sausage.
- Add bay leaves. Bring to a boil, then reduce to low. Cover and simmer 90–120 minutes until beans are tender.
- Remove bay leaves. Mash 1 cup of beans and stir back in to thicken.
- Add parsley and green onions. Simmer 5 minutes. Serve over cooked rice with extra garnish.
