Red Beans and Rice Recipe
If you’re craving a big, cozy pot of comfort food that practically stirs itself, you’ll fall in love with this Red Beans and Rice recipe. This classic Creole favorite is loaded with smoky andouille sausage, tender red kidney beans, and a medley of vegetables and spices that simmer together to create the ultimate hearty meal. Whether you’re gathering friends for Sunday supper or just looking for a satisfying weeknight dinner, Red Beans and Rice brings big flavor and Southern hospitality right to your table.
Ingredients You’ll Need
Red Beans and Rice is all about simple ingredients coming together to make something magical. Each component plays a key role in building layers of flavor, color, and texture—don’t skip a thing!
- Olive oil: Adds richness and helps sauté the veggies to sweet, savory perfection.
- Onion: The aromatic backbone, giving a subtle sweetness and depth.
- Green bell pepper: Classic Creole flavor and a pop of vibrant color.
- Celery: Essential for that “holy trinity” base, bringing freshness and crunch.
- Garlic: For a fragrant kick that rounds out the savory notes.
- Smoked paprika: Delivers smoky depth and a beautiful reddish hue.
- Dried thyme: Adds earthiness and a gentle herbal note.
- Oregano: Brings a bit of peppery, aromatic flair to the mix.
- Cayenne pepper (optional): For those who love a subtle, slow-building heat.
- Black pepper: Adds a gentle bite and extra warmth.
- Salt: Enhances all the flavors and ties everything together.
- Dried red kidney beans: The star of the show, soaking up every bit of flavor as they cook.
- Water or low-sodium chicken broth: The simmering liquid—broth gives extra savory depth.
- Bay leaf: Infuses the pot with subtle, herbal fragrance as it simmers.
- Andouille sausage: Smoky, spicy, and absolutely essential for that authentic Creole taste.
- Cooked white rice: The fluffy, neutral base that soaks up all the saucy goodness.
- Chopped green onions and hot sauce: Bright, zippy toppings that seal the deal!
How to Make Red Beans and Rice
Step 1: Sauté the Holy Trinity
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion, green bell pepper, and celery—these three create the classic Creole “holy trinity” that lays the flavor foundation for Red Beans and Rice. Sauté for 5 to 7 minutes, stirring occasionally, until the veggies are soft, fragrant, and just starting to turn golden.
Step 2: Add Garlic and Spices
Next, sprinkle in the minced garlic, smoked paprika, thyme, oregano, cayenne (if you want a little heat), black pepper, and salt. Stir well and let everything cook for about a minute. This quick step wakes up the spices, filling your kitchen with irresistible aromas and infusing the veggies with deep flavor.
Step 3: Add Beans, Liquid, and Sausage
Pour in the soaked and drained red kidney beans, add the water or chicken broth, toss in the bay leaf, and stir in the sliced andouille sausage. Give everything a good mix, making sure nothing’s sticking to the bottom. Turn up the heat to bring the mixture to a gentle boil.
Step 4: Simmer Low and Slow
Once it’s boiling, lower the heat, cover, and let the pot simmer for 1.5 to 2 hours. This long, slow cook is where the magic happens—the beans soften and soak up all the spicy, smoky flavors, while the sausage turns tender and juicy. Stir occasionally, checking the liquid level and adding a splash of water if it looks too thick.
Step 5: Thicken and Finish
When the beans are creamy and tender, fish out the bay leaf. For an extra luscious texture, use a spoon to mash some beans against the side of the pot and stir them back in—this thickens the sauce beautifully. Taste and adjust seasoning if needed. Serve hot over fluffy cooked white rice, and don’t forget the green onions and a dash of hot sauce for the perfect finish!
How to Serve Red Beans and Rice
Garnishes
Garnishing Red Beans and Rice is where you can let your personality shine! Sprinkle plenty of chopped green onions for a pop of color and freshness. A generous drizzle of your favorite hot sauce adds just the right amount of heat and tang. For an extra treat, try a handful of chopped parsley or a squeeze of lemon to brighten up each bowl.
Side Dishes
While this dish is hearty and filling on its own, classic Southern sides make the meal even more memorable. Serve up warm cornbread, a crisp green salad, or sautéed greens like collards or kale alongside your Red Beans and Rice. These simple sides complement the savory, smoky flavors and bring a bit of variety to your table.
Creative Ways to Present
Don’t be afraid to get creative with how you serve Red Beans and Rice! Try ladling it into individual bowls for a cozy dinner party, or pile it high on a serving platter for a family-style meal. For gatherings, set up a “beans and rice bar” with toppings like extra sausage, different hot sauces, shredded cheese, or even crispy bacon bits—everyone can customize their own perfect bowl.
Make Ahead and Storage
Storing Leftovers
Red Beans and Rice tastes even better the next day as the flavors continue to meld. Let leftovers cool completely, then transfer them to airtight containers. Store the beans and rice separately in the fridge for up to 4 days. This keeps the rice from getting overly soft and ensures everything stays fresh and delicious.
Freezing
If you want to stock your freezer with quick comfort food, you’re in luck—Red Beans and Rice freezes beautifully! Spoon the cooled beans (without rice) into freezer-safe bags or containers, leaving a little space for expansion. Freeze for up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge and reheat as needed.
Reheating
To reheat, gently warm the beans in a pot on the stove over medium-low heat, adding a splash of water or broth if needed to loosen the sauce. The rice can be reheated in the microwave with a damp paper towel to keep it fluffy. Assemble your bowls and top as usual for a meal that tastes like it’s straight from the stovetop.
FAQs
Can I use canned beans instead of dried?
Absolutely! If you’re short on time, canned red kidney beans work perfectly in Red Beans and Rice. Just drain and rinse three cans and reduce the simmering time to about 30 minutes, since the beans are already cooked.
Is Red Beans and Rice spicy?
The dish has a gentle warmth from the andouille sausage and spices, but it’s easy to adjust to your taste. Omit the cayenne for a milder version, or add extra hot sauce if you love heat.
What’s the best way to make this vegetarian?
To make a vegetarian Red Beans and Rice, simply skip the sausage and use vegetable broth instead of chicken broth. Add a little extra smoked paprika or a dash of liquid smoke to keep that savory depth.
Can I make Red Beans and Rice in a slow cooker?
Definitely! Sauté the veggies and sausage first, then transfer everything to your slow cooker. Cook on low for 7–8 hours or until the beans are tender and creamy. It’s a fantastic hands-off option for busy days.
What type Main Course
Long-grain white rice is the classic choice for Red Beans and Rice, but you can also use brown rice for extra fiber or even a fluffy jasmine rice for a subtle twist. Just make sure it’s cooked separately so it stays light and fluffy.
Final Thoughts
If you’ve never made Red Beans and Rice at home, now’s the perfect time to start. It’s a dish that brings people together, fills your kitchen with mouthwatering aromas, and leaves everyone at the table feeling happy and satisfied. Give it a try and make it your own—one bowlful, and you’ll see why it’s a lifelong favorite!
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Red Beans and Rice Recipe
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This classic Creole dish, Red Beans and Rice, features tender red kidney beans simmered with aromatic vegetables, smoked spices, and andouille sausage, served over fluffy white rice. It’s a hearty, comforting meal perfect for any day of the week and embodies the rich flavors of Southern Louisiana cuisine.
Ingredients
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Spices & Seasonings
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 bay leaf
Beans & Broth
- 1 pound dried red kidney beans, soaked overnight and drained
- 6 cups water or low-sodium chicken broth
Protein
- 12 ounces andouille sausage, sliced
To Serve
- 4 cups cooked white rice
- Chopped green onions
- Hot sauce
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add Spices and Garlic: Stir in the minced garlic, smoked paprika, dried thyme, oregano, cayenne pepper (if using), black pepper, and salt. Cook for an additional minute until the spices release their aroma.
- Combine Beans and Broth: Add the soaked and drained red kidney beans, 6 cups of water or low-sodium chicken broth, and the bay leaf to the pot. Stir well to combine all ingredients.
- Add Sausage and Simmer: Add the sliced andouille sausage to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until the beans are tender and creamy. Add more water if the mixture becomes too thick during cooking.
- Finish and Thicken: Remove and discard the bay leaf. Mash some of the beans against the side of the pot with the back of a spoon to create a thicker, creamier consistency.
- Serve: Spoon the red beans and sausage over cooked white rice. Garnish with chopped green onions and serve with hot sauce on the side for added heat.
Notes
- For a quicker version, substitute canned red kidney beans (about 3 cans drained and rinsed) and reduce the simmering time to approximately 30 minutes.
- To make this dish vegetarian, omit the andouille sausage and use vegetable broth instead of chicken broth.
- Add more cayenne pepper or hot sauce if a spicier dish is desired.
- This recipe can be prepared in advance and reheated, as the flavors develop even more after resting.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole, Southern
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 35mg
