Name: Red Beans and Rice with Andouille Sausage Recipe
Prep time: 10 min
Cook time: 1 h 50 min
Total time: 2 h
Cuisine: Creole
Ingredients: 1 pound dry red beans; 6 to 7 cups low sodium vegetable broth (you can also use chicken broth); 2 bay leaves; 2 tablespoons olive oil; 12 to 14 ounces andouille sausage (cut into 1/4-inch slices); 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 (or to taste); 1 teaspoon dried oregano; ½ teaspoon dried thyme; ½ teaspoon paprika; ⅛ teaspoon ground cayenne red pepper (or to taste); freshly ground black pepper (to taste); ½ cup chopped fresh parsley (plus more for garnish); ¼ cup chopped fresh green onions (plus more for garnish); 1½ cups long grain brown rice or white rice (cooked according to the directions on the package)

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Introduction

Red Beans and Rice is a classic, comforting dish rooted in Southern and Creole traditions. It’s a hearty meal full of flavor, combining tender red beans, smoky andouille sausage, and savory spices, all served over fluffy rice. Perfect for a satisfying weeknight dinner or a cozy weekend feast.

A close-up view of a pot filled with thick stew showing three main layers: the top layer is dark red kidney beans and round slices of reddish sausage, the middle layer is a rich orange broth with visible herbs and small bits of vegetables floating throughout, and the bottom layer is partially visible, showing the pot's white interior edge and a wooden spoon resting inside. The stew has a slightly oily surface with specks of green herbs scattered around. The pot has a pale blue handle and rests on a piece of cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound dry red beans
2 tablespoons olive oil
12 to 14 ounces andouille sausage, cut into 1/4-inch slices
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 (or to taste)
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
⅛ 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
½ cup chopped fresh parsley (plus more for garnish)
¼ cup chopped fresh green onions (plus more for garnish)
1½ cups long grain brown rice or white rice, cooked according to package directions

Instructions

Step 1: Soak the beans. Place the dry beans in a large soup pot or bowl, cover with water about 2 inches above the beans, and soak for 8 hours or overnight.
Step 2: Brown the sausage. Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add the andouille sausage slices and cook, stirring frequently, until browned on both sides. Remove and set aside.
Step 3: Sauté the vegetables. Add butter to the pot and melt. Stir in diced onions and cook for 3 minutes until softening. Add celery and both bell peppers, cooking for 4 more minutes. Add garlic and cook for 15 seconds.
Step 4: Stir in seasonings and broth. Add salt, oregano, thyme, paprika, cayenne, and black pepper; cook for 1 minute. Pour in broth, scraping the bottom of the pot to release browned bits.
Step 5: Add beans and sausage. Drain and rinse the soaked beans, then add them and the browned sausage back into the pot. Stir to combine.
Step 6: Simmer the mixture. Add bay leaves, bring to a boil over high heat, then reduce heat to low. Cover and simmer for 1½ to 2 hours, until beans are tender but the skin still has a slight resistance. Check doneness by squeezing a bean—interior should be soft like a baked potato.
Step 7: Mash some beans. Remove bay leaves and discard. Scoop out 1 cup of beans, mash them with a fork, and stir back into the pot to thicken the dish.
Step 8: Adjust thickness and seasoning. If too thick, add up to 1 cup water or broth. Taste and adjust salt, pepper, and seasonings as needed.
Step 9: Finish and serve. Stir in chopped parsley and green onions, cooking an additional 5 minutes. Serve hot over cooked rice and garnish with extra herbs if desired.

Tips & Variations

For a vegetarian version, omit sausage and use vegetable broth, adding smoked paprika for that smoky flavor.
Soaking beans overnight reduces cooking time and improves texture.
Use quick-cooking brown rice or white rice as a base for convenience.
Add a splash of hot sauce or a dash of Worcestershire sauce for extra depth.
Leftovers make great lunches and flavors deepen after a day in the fridge.

Storage

Store leftover red beans and rice in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the consistency if needed. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white bowl filled with a rich brown soup that has visible pieces of sliced sausage and small kidney beans. On top of the soup, there are two distinct mounds of fluffy white rice sprinkled with small green herb bits, probably parsley. A shiny silver spoon rests on the right edge of the bowl, partially submerged in the soup. The bowl is placed on a white marbled surface with a soft textile visible in the top left corner. The soup has a slightly thick texture and the sausage slices have a reddish-brown color with a glossy finish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dry beans?

Yes, canned red beans can be used to save time. Rinse them well and add them in step 5, then reduce the simmering time since the beans are already cooked.

What if I don’t have andouille sausage?

You can substitute with smoked sausage, chorizo, or any other flavorful smoked or spicy sausage available. For a vegetarian option, omit sausage and increase the vegetables and spices.