There’s nothing quite as comforting as a hearty bowl of Red Beans And Rice Recipe simmering on the stove, its aroma filling your kitchen with pure Southern soul. This dish transforms humble ingredients into a robust one-pot feast, brimming with smoky sausage, creamy beans, and vibrant veggies—perfect for cozy family dinners or feeding a crowd with just one pot!
Why You’ll Love This Recipe
- Classic Creole Comfort: This Red Beans And Rice Recipe brings true Louisiana flavor into your kitchen—cozy, familiar, and irresistibly hearty.
- One-Pot Magic: Complete with sausage, veggies, and beans, this meal comes together in a single pot—fewer dishes, more flavor.
- Flexible and Freezer-Friendly: It’s naturally gluten-free and easy to adapt for different dietary needs or protein options.
- Feeds a Crowd (or Leaves Leftovers!): The generous yield makes it perfect for parties, potlucks, or meal prepping for the week ahead.
Ingredients You’ll Need
This Red Beans And Rice Recipe proves you don’t need fancy ingredients to create something deeply delicious. Each element plays a role—offering smokiness, natural sweetness, depth, and that signature creamy texture you know and love.
- Dry red beans: The star of the show, these soak up tons of flavor and become wonderfully creamy as they simmer.
- Andouille sausage: Smoky, spicy, and robust—this classic sausage infuses the whole dish with character. Substitute with smoked turkey or kielbasa if desired.
- Olive oil & butter: Using both gives you rich depth and offers a touch of silkiness to the sautéed veggies.
- Yellow onion, celery, red & green bell peppers: This “holy trinity” of Creole cooking builds a foundation of savory-sweet flavor and a pop of color.
- Garlic: Six fresh cloves add a beautiful kick and aroma—don’t be shy!
- Salt, oregano, thyme, paprika, cayenne, black pepper: A fragrant, balanced blend that makes the beans sing without overpowering other flavors.
- Vegetable broth (or chicken broth): Simmering the beans in good broth is key for richness—use what you love.
- Bay leaves: Just a couple lend subtle, old-fashioned depth you can’t quite put your finger on.
- Fresh parsley & green onions: Tossed in at the end, these lift the dish with freshness and vivid color, both as an ingredient and garnish.
- Long grain brown or white rice: Fluffy rice balances the beans’ creaminess and rounds out every spoonful.
Variations
One of the best things about this Red Beans And Rice Recipe is its flexibility. Whether you’re feeding vegetarians, skipping spice, or switching up proteins, you can tailor this classic so it always suits your table and taste buds.
- Veggie Style: Skip the sausage and add smoked paprika or chipotle for that deep, smoky flavor if you want a vegetarian version.
- Change Up Your Protein: Try smoked turkey, ham hocks, pork sausage, or even leftover rotisserie chicken for new layers of flavor.
- Spice Level: Adjust the amount of cayenne to suit your family—keep it mild for kids, or add extra for a real Louisiana kick.
- Using Canned Beans: In a hurry? Swap the dry beans for canned (drained and rinsed), and reduce simmering to about 30 minutes for almost-instant comfort food.
How to Make Red Beans And Rice Recipe
Step 1: Soak the Beans Overnight
Start by placing your dry red beans into a large pot or bowl, then cover them with plenty of water—about two inches above the beans is ideal. Let them soak for at least 8 hours, or overnight, so they soften up and cook more evenly. This step is the secret to ultra-creamy beans!
Step 2: Brown the Andouille Sausage
When you’re ready to start cooking, heat olive oil in a large Dutch oven over medium heat. Add your sliced andouille sausage and sizzle it until both sides are browned and caramelized. This builds a flavor base that will echo throughout the whole dish—don’t skip it! Remove the sausage and set it aside for now.
Step 3: Sauté the Holy Trinity & Garlic
Lower the heat slightly and melt in your butter before sautéing onions until they’re starting to go glossy—about 3 minutes. Stir in celery and both bell peppers, and cook for another 4 minutes until they soften and become fragrant. Add a splash more butter if your pot looks dry, then toss in the garlic for just 15 seconds, stirring until it’s aromatic but not browned.
Step 4: Build the Broth & Season
Sprinkle in salt, oregano, thyme, paprika, cayenne, and black pepper, letting the spices bloom for a minute. Pour in your broth, give everything a good stir, and scrape up all the browned bits stuck to the bottom—they’re pure flavor gold!
Step 5: Add Beans, Sausage & Simmer
Drain and rinse your soaked beans, then add them to the pot along with the browned sausage. Toss in the bay leaves. Turn the heat up to bring everything to a boil, then reduce to low, cover, and let your Red Beans And Rice Recipe simmer gently for 1½ to 2 hours, stirring occasionally, until the beans are tender and creamy.
Step 6: Mash and Adjust Consistency
Once the beans are perfectly soft (test by mashing one—it should be creamy inside), fish out and discard the bay leaves. Remove about 1 cup of beans, mash them with a fork, and stir them back in to thicken the pot. If things are too thick, add a bit more broth or water until it’s just right for your taste.
Step 7: Finish & Serve Over Rice
Stir in chopped parsley and green onions, then let everything cook together for another 5 minutes to marry the flavors. Serve big scoops of the beans over hot, fluffy rice, then sprinkle with extra parsley and green onions for a fresh, gorgeous finish.
Pro Tips for Making Red Beans And Rice Recipe
- Sausage Sear Success: Don’t crowd the pot when browning sausage—work in batches if needed for caramelized, flavorful pieces instead of steaming.
- Perfect Bean Texture: Check beans for doneness early and mash just enough to create a creamy sauce without breaking all the beans down.
- Rice Makes the Meal: Cook your rice separately just before serving, so it’s fresh and fluffy—leftover or overcooked rice can get mushy with the beans.
- Brighten at the End: If the flavors taste a touch flat after simmering, stir in a splash of apple cider vinegar or a squeeze of lemon juice before serving.
How to Serve Red Beans And Rice Recipe
Garnishes
A dash of extra parsley and sliced green onions right before serving elevates the color and brings a pop of garden-fresh flavor. For a little Southern flair, add a few dashes of hot sauce or a wedge of lemon on the side—so simple, yet it makes each bite sing!
Side Dishes
This classic Red Beans And Rice Recipe is truly a meal on its own, but if you want to round out your spread, serve it with skillet cornbread, a bright tomato-cucumber salad, or some simply sautéed greens. Warm, crusty French bread for dipping into the saucy beans is always a winner too.
Creative Ways to Present
For a cozy family dinner, simply pile rice into bowls and ladle the beans on top, garnished generously. Hosting a party? Serve your beans and rice in a big Dutch oven and let guests assemble their own bowls with toppings. Or, get creative—try filling halved bell pepper boats for a colorful, festive presentation!
Make Ahead and Storage
Storing Leftovers
To keep your Red Beans And Rice Recipe fresh, store the beans and rice separately in airtight containers. The beans will stay perfectly tasty in the refrigerator for up to one week, making them fabulous for meal prep or easy weeknight dinners!
Freezing
This dish freezes like a dream! Let the beans cool completely, portion them into freezer-safe bags or containers (again, keep the rice separate for best results), and freeze for up to 3 months. Thaw overnight in the fridge before reheating for that “just made” flavor.
Reheating
For best results, gently reheat the beans on the stovetop over low heat, adding a splash of broth or water if the mixture is too thick. The rice can be fluffed and microwaved separately or steamed with a damp paper towel (so it doesn’t dry out), then served hot with the luscious beans spooned over the top.
FAQs
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Can I skip soaking the beans if I’m short on time?
Soaking the beans helps make them softer, creamier, and easier to digest, but if you’re short on time, you can use the quick-soak method: cover dry beans with plenty of hot water, bring to a boil for 2 minutes, then cover and let sit for 1 hour before proceeding with the recipe. Or, swap in canned red beans and reduce the cooking time as noted in the variations above.
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Is this Red Beans And Rice Recipe spicy?
There’s just enough cayenne to give it a gentle warmth, but the dish isn’t overly spicy. If you’re sensitive to heat, start with less cayenne and adjust to taste—or add extra if you love a bit of a kick!
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Can I make this recipe vegetarian or vegan?
Absolutely! Use vegetable broth, skip the sausage, and add a touch of smoked paprika or liquid smoke for that signature depth. Consider tossing in extra veggies or cooked mushrooms for more substance.
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Why do you mash some of the beans at the end?
Mashing a cup of beans and stirring them back in creates that classic, velvety sauce that clings to every spoonful of rice. It’s an easy way to get both creamy texture and plenty of whole beans in every bite.
Final Thoughts
If you’re looking for a foolproof, flavor-packed dinner that feels like a warm hug in a bowl, you simply can’t go wrong with this Red Beans And Rice Recipe. Gather your loved ones, dish up big bowls, and enjoy the timeless comfort of a Southern classic—there’s a reason this meal never goes out of style. Happy cooking!
Print
Red Beans And Rice Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 10 hours 30 minutes
- Yield: 10 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Louisiana
Description
A flavorful and hearty Red Beans and Rice recipe that combines tender red beans, andouille sausage, aromatic vegetables, and a blend of spices, served over a bed of cooked rice. This classic Louisiana dish is comforting and perfect for a family meal.
Ingredients
Main Ingredients:
- 1 pound dry red beans
- 2 tablespoons olive oil
- 12 to 14 ounces andouille sausage cut into 1/4-inch slices
- 1/2 tablespoon butter
Vegetables and Seasonings:
- 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
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/8 teaspoon ground cayenne red pepper or to taste
- freshly ground black pepper to taste
Additional Ingredients:
- 6 to 7 cups low sodium vegetable broth
- 2 bay leaves
- 1/2 cup chopped fresh parsley plus more for garnish
- 1/4 cup chopped fresh green onions plus more for garnish
- 1 1/2 cups long grain brown rice or white rice cooked according to the directions on the package
Instructions
- Soak the beans: Put the dry beans in a large soup pot or a large bowl; cover in water and soak for 8 hours or overnight. Water should come up about 2 inches over the beans.
- Brown the andouille sausages: When ready to cook, heat 2 tablespoons olive oil in a large Dutch oven or a heavy pot over medium heat. Add the sausage slices to the heated oil and cook until browned on both sides. Stir frequently. Remove the browned sausages from the pot and set them aside.
- Sauté the vegetables: Add butter to the pot and let it melt. Stir in the onions and cook over medium heat for 3 minutes or until starting to soften. Add celery and bell peppers; continue to cook for 4 minutes. Add a little more butter if needed. Stir in garlic and cook for 15 seconds.
- Stir in the seasonings and broth: Add salt, oregano, thyme, paprika, cayenne, and black pepper; continue to cook for 1 more minute. Pour in the vegetable broth and stir, scraping up all the browned bits from the bottom of the pot.
- Add the beans and sausage: Drain the soaked beans and rinse; add the beans to the pot and stir in the browned andouille sausage.
- Simmer: Add the bay leaves, increase the heat to high, and bring the mixture to a boil. Reduce heat to low; cover and simmer for 1-½ to 2 hours or until beans are soft and tender.
- Mash the beans: When the beans are cooked through, remove the bay leaves from the pot and discard them. Remove 1 cup of beans to a bowl; mash the beans with the back of a fork, and then return them to the pot and stir until blended.
- Adjust: If the mixture is too thick, add up to 1 cup of water or broth. Taste the mixture for salt, pepper, and seasonings, and adjust accordingly.
- Finish and serve: Stir in the parsley and green onions, and cook for an additional 5 minutes. Remove the beans from the heat and serve them over cooked rice.
Notes
- Clean the beans: Check the dry beans for debris like pebbles or dirt, then rinse before soaking.
- Enhance the flavor: Boost the dish’s taste with a splash of vinegar or lemon juice if it feels flat, without adding extra salt or spice.
- Variety in protein: While Andouille sausage is standard, you can also use ham, ham hocks, homemade pork sausages, or smoked turkey. You can use what’s available and preferred.
- Using canned Beans: In this recipe, I use dry red beans for an authentic take on Red Beans and Rice. If you have to use canned beans, one, you won’t have to soak them, and two, you’ll probably need around 2 (15-ounce) cans of red beans. Also, remember that you won’t have to cook the dish for over an hour because canned beans are already cooked through. Thus, skip step #1, and step #11 should be adjusted to around 30 minutes if using canned beans.
- To refrigerate leftovers: Store the bean mixture separately from the rice. Place the beans and soup in airtight containers and cover them tightly with a lid; store in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 4g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 35mg
