If you’re craving hearty Southern comfort food, this Red Beans and Rice recipe checks every box. Loaded with tender red beans, smoky Andouille sausage, and a flavor-packed mix of spices and aromatics, it’s the kind of meal that simmers its way right into your heart. Served over fluffy rice, it’s a timeless Louisiana staple—and one that always satisfies.
Why You’ll Love Red Beans and Rice
🔥 Full of Authentic Southern Flavor: Spices, sausage, and simmering magic bring this classic to life.
🥣 Hearty & Filling: Packed with fiber and protein for a satisfying meal.
🎯 Perfect for Meal Prep: Make a big batch and enjoy all week long.
🥬 Customizable: Easy to swap proteins or adjust the heat.
🍽️ Crowd Favorite: Great for gatherings, potlucks, or Sunday dinners.
Time Needed
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Soak Time: 8 hours
- Total Time: 10 hours 30 minutes
- Servings: 10
Ingredients
- 1 pound dry red beans
- 2 tablespoons olive oil
- 12–14 oz Andouille sausage, sliced ¼-inch thick
- 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 garlic cloves, minced
- 1 teaspoon salt (or to taste)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper (adjust to taste)
- Black pepper, to taste
- 6–7 cups low-sodium vegetable or chicken broth
- 2 bay leaves
- ½ cup chopped fresh parsley
- ¼ cup chopped green onions
- 1½ cups cooked long grain white or brown rice
How to Make Red Beans and Rice
1️⃣ Soak the Beans
Place the dry beans in a large pot or bowl. Cover with water (at least 2 inches above the beans) and soak overnight or for at least 8 hours.
2️⃣ 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.
3️⃣ Sauté the Veggies
Melt butter in the same pot. Add onions, cooking for 3 minutes. Stir in celery and bell peppers, cooking for 4 more minutes. Add garlic and sauté for 15 seconds.
4️⃣ Add Seasonings & Broth
Mix in salt, oregano, thyme, paprika, cayenne, and black pepper. Stir for 1 minute. Pour in broth, scraping the bottom of the pot.
5️⃣ Add Beans & Sausage
Drain and rinse the soaked beans. Add them to the pot along with the browned sausage. Stir to combine.
6️⃣ Simmer Until Tender
Add bay leaves. Bring to a boil, then reduce to low heat. Cover and simmer for 1½ to 2 hours, or until beans are soft.
7️⃣ Mash for Creaminess
Remove bay leaves. Mash 1 cup of beans in a bowl and return them to the pot to thicken the dish.
8️⃣ Adjust & Finish
If too thick, add a splash of water or broth. Taste and adjust seasoning. Stir in parsley and green onions, cooking for 5 more minutes.
9️⃣ Serve Over Rice
Spoon the red beans and sausage over a bed of warm, cooked rice. Garnish with extra parsley and green onions if desired.
Storage Tips
- Refrigerate: Store beans and rice separately in airtight containers for up to 1 week.
- Reheat: Gently warm on the stovetop or in the microwave with a splash of broth or water.
Nutrition Info (Per 2-Cup Serving)
- Calories: 424
- Carbohydrates: 55g
- Protein: 20g
- Fat: 14g
- Fiber: 9g
- Sodium: 1123mg
Frequently Asked Questions
1. Can I use canned beans?
Yes. Skip soaking and reduce simmer time to 30 minutes. Use 2 (15-oz) cans.
2. Is this recipe spicy?
It has a mild kick from cayenne. Adjust to your taste.
3. What’s a good substitute for Andouille sausage?
Smoked turkey, ham hocks, or homemade pork sausage all work well.
4. How can I make it vegetarian?
Use veggie broth and skip the sausage—or try plant-based alternatives.
5. Can I freeze it?
Yes. Cool completely and store in freezer-safe containers for up to 3 months.
Final Thoughts
Red Beans and Rice is more than a meal—it’s tradition, flavor, and comfort in every bite. Whether you’re cooking for a crowd or prepping for the week, this rich and satisfying dish delivers every time. Pair it with cornbread and hot sauce for the full Southern experience.
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Classic Red Beans and Rice with Andouille Sausage
- Total Time: 10 hours 30 minutes
- Yield: 10 servings 1x
Description
If you’re craving hearty Southern comfort food, this Red Beans and Rice recipe checks every box. Loaded with tender red beans, smoky Andouille sausage, and a flavor-packed mix of spices and aromatics, it’s a timeless Louisiana staple—and one that always satisfies.
Ingredients
- 1 pound dry red beans
- 2 tablespoons olive oil
- 12–14 oz Andouille sausage, sliced ¼-inch thick
- 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 garlic cloves, minced
- 1 teaspoon salt (or to taste)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper (adjust to taste)
- Black pepper, to taste
- 6–7 cups low-sodium vegetable or chicken broth
- 2 bay leaves
- ½ cup chopped fresh parsley
- ¼ cup chopped green onions
- 1½ cups cooked long grain white or brown rice
Instructions
- Place the dry beans in a large pot or bowl. Cover with water (at least 2 inches above the beans) and soak overnight or for at least 8 hours.
- Heat olive oil in a large Dutch oven over medium heat. Add sausage slices and cook until browned. Remove sausage and set aside.
- Melt butter in the same pot. Add onions, cooking for 3 minutes. Stir in celery and bell peppers, cooking for 4 more minutes. Add garlic and sauté for 15 seconds.
- Mix in salt, oregano, thyme, paprika, cayenne, and black pepper. Stir for 1 minute. Pour in broth, scraping the bottom of the pot.
- Drain and rinse the soaked beans. Add them to the pot along with the browned sausage. Stir to combine.
- Add bay leaves. Bring to a boil, then reduce to low heat. Cover and simmer for 1½ to 2 hours, or until beans are soft.
- Remove bay leaves. Mash 1 cup of beans in a bowl and return them to the pot to thicken the dish.
- If too thick, add a splash of water or broth. Taste and adjust seasoning. Stir in parsley and green onions, cooking for 5 more minutes.
- Spoon the red beans and sausage over a bed of warm, cooked rice. Garnish with extra parsley and green onions if desired.
Notes
Store beans and rice separately in airtight containers for up to 1 week. Reheat gently on the stovetop or in the microwave with a splash of broth or water. Can be frozen in freezer-safe containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 2 cups
- Calories: 424
- Sodium: 1123mg
- Fat: 14g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 20g
Keywords: red beans and rice, andouille sausage, southern comfort food, meal prep