These Louisiana-style red Beans and Rice combine red beans, andouille sausage, the holy trinity of Louisiana cooking, and a perfect blend of Cajun spices. All simmered low and slow and served over long-grain white rice. This flavor-packed dish is one of our favorite meals. The holy trinity refers to onions, celery, and bell pepper.
Traditionally, red beans and rice were served on Mondays. Mondays were typically laundry days, and everyone knows laundry takes a while. Red beans and rice take some time to prepare, but the hands-on time is minimal, giving the cook time to do the laundry.
We love Cajun and Creole cuisine. The flavors are always so robust and bold, with a wide range of textures and dishes to suit everyone’s taste. If you like this recipe, try creole jambalaya, dirty rice, or pastalaya.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Beans: Though red beans are traditional, slightly smaller, more rounded, and earthy tasting, you can substitute kidney beans.
- Oil: vegetable or lard, which is rendered pig fat.
- Sausage: Traditionally, Andouille sausage, which is a smoked spicy pork sausage, is used. If that is unavailable, use another smoked pork sausage like polska kielbasa.
- Cajun seasoning: preferably a low-salt brand, or you can use homemade creole seasoning.
- Bay leaves: They add flavor and complexity, but do not forget to fish them out because they have sharp edges.
- Rice: Use long-grain cooked rice like jasmine or basmati.
How to Make Red Beans and Rice
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
The night before, you cook the ham and beans, rinse the beans, and sort through them, removing any pebbles. Add the beans to a large pot, cover them by 2 inches with cold water, cover the pot with the lid, and soak overnight in the refrigerator. Drain the beans in a colander in the sink and rinse.
Heat the vegetable oil in a Dutch oven or heavy pot over medium heat. Add the andouille sausage and cook until brown on both sides. Remove the sausage with a slotted spoon. Add the onion, celery, and green bell pepper. Cook over medium heat until the onion and celery are soft.
Reduce the heat to low and add the garlic, parsley, thyme, oregano, paprika, Cajun seasoning, black pepper, and cayenne pepper. Cook for a minute while stirring.
Then, add the beans, bay leaves, and chicken broth to the pot. Bring the mixture to a boil and then reduce to a simmer. Simmer for 1-1 1/2 hours. Add the sausage and continue simmering for about 30-40 minutes or until the beans begin to break down and become mashable. Fish the bay leaves out of the pot. Using the back of a spoon, mash some of the beans to thicken the mixture, or remove a few cups of beans and veggies and puree them with an immersion blender.
While the red beans are simmering, cook the rice. Serve the red beans in a bowl topped with a healthy serving of rice and fresh chopped parsley, chopped cilantro, or sliced green onions.
Preparation Tips
- If you forget to soak your beans, use the quick soak method. First, rinse them and pick through the beans, ensuring there are no foreign materials. Add the beans, water, and a little salt to a large pot over medium-high heat on the stovetop. Then, bring it to a boil for a few minutes. Cover the pot and let them sit until tender. This usually takes around 1-2 hours. Drain the softened beans.
- For a quicker dish, substitute 3 (15-ounce) cans of red beans or kidney beans, rinsed and drained. Omit step 1, add the canned beans in step 5, and only simmer for a few minutes before proceeding with step 6. Follow the rest of the steps as instructed.
- This recipe is even more delicious on the second day, so consider making it the day before, cool, and place it in an airtight container. Reheat on the stovetop over low heat while preparing the white rice.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat.
Serving Suggestions
Besides the obvious, like perfectly cooked white rice, some of my favorites to serve are corn muffins, sweet potato cornbread, and corn fritters. Some of my favorite side dishes are southern green beans, collard greens, fried okra, and hushpuppies.
Frequently Asked Questions
No, they are not. Red beans are smaller and oblong, while kidney beans are larger and kidney-shaped. Kidney beans are dark red, while red beans are slightly lighter red. Red beans are also milder in taste with sweet, earthy tones.
Yes, they can be, depending on how much cayenne pepper you add to the recipe. I went on the mild side with this recipe. If you love everything with a lot of kick, add a little more after you taste the completed red bean mixture.
If you like everything very mild, cut the amount of cayenne pepper down to 1/4 teaspoon or omit it altogether. The andouille sausage is also spicy. If you prefer, you can replace it with any smoked sausage for a milder dish.
Smash some of the beans with the back of the spoon or remove some of the beans from the pot to a cup and use an immersion blender.
More Bean Recipes
Red Beans and Rice
Ingredients
- 1 lb dried red beans or kidney beans
- 1½ tablespoons vegetable oil or lard
- 10 ounces andouille sausage sliced in half inch rounds
- 1 medium yellow onion chopped
- 2 ribs celery chopped
- 1 medium green bell pepper chopped
- 3 cloves garlic minced
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon Cajun seasoning
- ½ teaspoon freshly ground black pepper
- ½ teaspooon ground cayenne pepper more or less to taste
- 2 bay leaves
- 4 cups low-sodium chicken broth
- 3 cups cooked rice for serving
- hot sauce optional
Instructions
- The night before you cook the ham and beans, rinse the beans, and sort through them, removing any pebbles. Add the beans to a large pot, cover them by 2 inches with cold water, and soak covered overnight in the refrigerator. Drain the beans in a colander in the sink and rinse.
- Heat 1 tablespoon vegetable oil in a Dutch oven or heavy pot over medium heat. Add the andouille sausage and cook until brown on both sides. Remove the sausage with a slotted spoon.
- Heat the remaining vegetable oil if needed. Add the onion, celery, and green bell pepper. Cook over medium low heat until the onion and celery are soft.
- Reduce the heat to low and add the garlic, parsley, thyme, oregano, paprika, Cajun seasoning, black pepper, and cayenne pepper. Cook for 1 minute while stirring.
- Add the beans, bay leaves, and chicken broth to the pot. Bring the mixture to a boil and then reduce to a simmer. Simmer for 1-1 1/2 hours.
- Add the sausage and continue simmering for about 30-40 minutes or until the beans begin to break down and become mashable. Fish the bay leaves out of the pot. Using the back of a spoon mash some of the beans to thicken the mixture or remove a few cups of beans and veggies and puree them with an immersion blender.
- While the red beans are simmering cook the rice. Serve the red beans in a bowl topped with a healthy serving of rice and fresh chopped parsley.
Notes
- If you forget to soak your beans, use the quick soak method. First, rinse them and pick through the beans, ensuring there are no foreign materials. Add the beans, water, and a little salt to a large pot over medium-high heat on the stovetop. Then, bring it to a boil for a few minutes. Cover the pot and let them sit until tender. This usually takes around 1-2 hours. Drain the softened beans.
- For a quicker dish, substitute 3 (15-ounce) cans of red beans or kidney beans, rinsed and drained. Omit step 1, add the canned beans in step 5, and only simmer for a few minutes before proceeding with step 6. Follow the rest of the steps as instructed.
- This recipe is even more delicious on the second day, so consider making it the day before, cool, and place it in an airtight container. Reheat on the stovetop over low heat while preparing the white rice.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat.
Mimi
Yum! I love this red beans and rice! It was very flavorful and easy to make!
Beth Pierce
Thanks, Mimi!
Claudia
There’s nothing my husband loves more than red beans and rice. I can’t wait to make this for him!
Beth Pierce
Thanks, Claudia! I hope he enjoys it as much as we do!
Angela Campos
I love this recipe for red beans and rice! It has so much flavor, and the entire family loved it. I can’t wait to make it again, Yum!!!
Beth Pierce
Thank you, Angela! I am happy that you enjoyed it.
Mahy
One of my favorites for sure! Easy to make and so dleicious!
Janie
I loved the kick of spice on these red beans and rice! I used turkey sausage and tasted so delicious! I’m making this again!
Beth Pierce
Thank you, Janie! So glad that you liked it!