This red beans and rice recipe is slow-cooked comfort at its best. Smoky andouille sausage, bold Cajun spices and tender red beans meld with sautéed vegetables and a savory broth to create a filling, flavorful meal. Red beans and rice is classic comfort food that reliably satisfies.
For more recipes try my Salmon Croquettes, Easy Baked Beans, or Jamaican Oxtail for other hearty dishes.
Ingredients for Red Beans
- Andouille sausage – Smoky and slightly spicy; it gives the dish its signature flavor.
- Olive oil – For sautéing the vegetables.
- White onion, green bell pepper, celery, garlic – The Cajun “holy trinity” for depth and aroma.
- Cajun seasoning, smoked paprika, oregano – Seasonings that provide heat, smokiness and earthiness.
- Red kidney beans – A hearty, protein-rich base that thickens as it simmers.
- Better Than Bouillon or Maggi cubes + water – A quick way to build a rich broth without stock.
- Bay leaf & thyme – Aromatic herbs to round the simmering flavors.
- Fresh parsley – Adds a bright, fresh finish.
- Cooked long-grain white rice – Perfect for absorbing the saucy beans.
- Chives or scallions – Optional garnish for color and mild onion flavor.
The full written recipe with measurements appears on the recipe card below.
Commonly Asked Questions
Yes. If you use canned beans, reduce the liquid and simmer 30–45 minutes. There’s no need to soak overnight.
Andouille is traditional, but smoked sausage or spicy kielbasa are good substitutes.
Yes. Cool completely, portion into containers and freeze. Reheat on the stove or in the microwave with a splash of water or broth to loosen the sauce.
Long-grain white rice is ideal for texture and to soak up the beans.
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Red Beans and Rice Recipe
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Ingredients
- 16 oz Andouille sausage, sliced
- ½ tbsp Olive oil
- 1 large White onion, diced
- 1 Green bell pepper, diced
- 2 stalks Celery, diced
- 5 cloves Garlic, minced
- 2 ½ tsp Cajun seasoning
- 1 ½ tsp Smoked paprika
- ½ tsp Dried oregano
- 6 cups Water
- 2 tbsp Better Than Bouillon (chicken), or 2 Maggi cubes
- 1 lb Dry red kidney beans, soaked overnight and drained
- 1 Bay leaf
- Thyme
- ¼ c Fresh parsley, chopped
- Cooked long-grain white rice
- Chives or scallions
Instructions
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Heat a large pot over medium-high heat and brown the sliced sausage until crispy. Remove the sausage and set aside.
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Add olive oil to the same pot and cook the onion, bell pepper, celery and garlic until the vegetables begin to soften. Stir in the Cajun seasoning, smoked paprika and oregano.
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Add the drained beans, water and bouillon; bring to a boil, then add the bay leaf and thyme. Reduce heat to medium-low, cover and simmer for 1½ hours.
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After 1½ hours, stir and mash some of the beans with a spoon to thicken the mixture. Mash fewer beans if you prefer a looser texture.
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Return the browned sausage to the pot and cook uncovered for an additional 30 minutes to meld flavors and heat through.
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Remove bay leaf and thyme stems, stir in chopped parsley and serve the beans over cooked white rice. Garnish with chopped chives or scallions.
Notes
Nutrition
| Carbohydrates: 53g
| Protein: 32g
| Fat: 23g
| Fiber: 13g
| Sodium: 671mg
Nutrition information is an approximation and should be used as a guide.
Additional Info
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