Description
Red beans and rice is a classic Southern comfort dish featuring creamy red kidney beans simmered with smoky andouille sausage and aromatic vegetables, served over fluffy long-grain white rice. This hearty, protein-rich meal combines tradition, simplicity, and bold flavors in a one-pot dish perfect for weeknight dinners or gatherings.
Ingredients
Scale
Beans and Rice
- 1 pound dried red kidney beans, rinsed and soaked overnight
- 1 ½ cups long-grain white rice
- 4 cups chicken broth
- 2 bay leaves
- Salt and black pepper, to taste
Meat and Vegetables
- 12 ounces andouille sausage, sliced
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
Seasonings and Cooking Fat
- 1 tablespoon Cajun or Creole seasoning
- 2 tablespoons olive oil or butter
Instructions
- Prepare the Beans: Rinse the red beans thoroughly, then soak them overnight in water. Alternatively, use a quick-soak method by boiling the beans for a few minutes and then letting them soak for an hour. This softens the beans and reduces cooking time.
- Cook the Holy Trinity: In a large pot, heat olive oil or butter over medium heat. Add the chopped onions, celery, and bell pepper, sautéing until the vegetables become translucent and fragrant, about 5-7 minutes. Add minced garlic and cook for another minute until aromatic.
- Add Sausage and Spice: Slice andouille sausage and add it to the pot. Brown the sausage pieces with the vegetables, stirring well. Sprinkle Cajun or Creole seasoning over the mixture and stir to evenly coat the sausage and vegetables with the spices.
- Simmer the Beans: Drain the soaked beans and add them into the pot along with chicken broth and bay leaves. Bring to a simmer, reduce heat to low, and cook uncovered, stirring occasionally to prevent sticking. Let simmer for 1.5 to 2 hours or until the beans are tender and creamy. Mash some beans against the pot sides to thicken if desired.
- Cook the Rice: While the beans simmer, cook the long-grain white rice separately according to package instructions, ensuring it remains fluffy and light.
- Final Seasoning and Serve: Remove bay leaves from the beans. Adjust salt and black pepper to taste. Serve the savory red beans ladled generously over hot cooked rice for a traditional and hearty meal.
Notes
- Stir the beans occasionally while simmering to prevent burning or sticking to the pot bottom.
- Low and slow cooking deepens flavor and softens beans perfectly.
- Always soak dried beans to reduce cooking time and improve digestibility.
- If andouille sausage is unavailable, smoked kielbasa or chorizo can be used as substitutes.
- For a creamier texture, mash some beans against the sides of the pot during cooking.
- To make it vegetarian, omit sausage and use vegetable broth with smoked paprika or liquid smoke for smoky flavor.
- Adjust spiciness by adding cayenne pepper or hot sauce as desired.
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Simmering, sautéing
- Cuisine: Southern US, Cajun/Creole
Nutrition
- Serving Size: 1 cup beans with ¾ cup cooked rice
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 20 g
- Cholesterol: 45 mg