Beef & Pork
Red Beans and Rice
Creamy red beans simmered with andouille and the holy trinity, served over rice.
- Prep Time
- 15 minutes
- Cook Time
- 2 hours
- Total Time
- 2 hours 15 minutes
- Servings
- 8
A Louisiana Monday tradition that earned a place on Southern tables everywhere. Slow simmering breaks down some of the beans into their own creamy sauce.
Smoked sausage and a long, low cook do all the heavy lifting.
Why You'll Love This Recipe
- Budget friendly
- Freezes beautifully
- Better the next day
- Feeds a crowd
Ingredients
- 1 lb dried red kidney beans, soaked overnight
- 1 lb andouille sausage, sliced
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp cajun seasoning
- Cooked white rice, for serving
Substitutions: Smoked sausage or tasso can stand in for andouille.
How to Make It
- 1
Brown the sausage
Brown the sausage in a heavy pot and set aside.
- 2
Sweat the trinity
Cook the onion, pepper, celery, and garlic until soft.
- 3
Simmer
Add the drained beans, bay leaves, seasoning, and water to cover by 2 inches. Simmer 2 hours.
- 4
Serve
Mash some beans against the pot for creaminess and serve over rice.
Recipe Tips
- Soak the beans overnight for even cooking.
- Salt at the end so the skins stay tender.
What to Serve With It
- Buttermilk Cornbread — Skillet cornbread with crisp buttery edges and a tender, golden crumb.
- Slow-Simmered Collard Greens — Tender collards simmered low and slow with smoked turkey until the pot likker is rich and savory.
- Southern Sweet Tea — Smooth, never-bitter sweet tea brewed the traditional Southern way.
Storage & Reheating
- Refrigerator
- Up to 5 days.
- Freezing
- Freeze up to 3 months.
- Reheating
- Warm with a splash of water.
Frequently Asked Questions
Can I use canned beans?
Yes — use four 15-oz cans and reduce the simmer to 30 minutes.
Recipe Card
Red Beans and Rice
Creamy red beans simmered with andouille and the holy trinity, served over rice.
- Prep
- 15 minutes
- Cook
- 2 hours
- Total
- 2 hours 15 minutes
- Servings
- 8
Ingredients
- 1 lb dried red kidney beans, soaked overnight
- 1 lb andouille sausage, sliced
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp cajun seasoning
- Cooked white rice, for serving
Instructions
- Brown the sausage in a heavy pot and set aside.
- Cook the onion, pepper, celery, and garlic until soft.
- Add the drained beans, bay leaves, seasoning, and water to cover by 2 inches. Simmer 2 hours.
- Mash some beans against the pot for creaminess and serve over rice.
Notes
Leftovers thicken; loosen with broth when reheating.
You Might Also Love
Breads
Buttermilk Cornbread
Skillet cornbread with crisp buttery edges and a tender, golden crumb.
Southern Sides
Slow-Simmered Collard Greens
Tender collards simmered low and slow with smoked turkey until the pot likker is rich and savory.
Drinks
Southern Sweet Tea
Smooth, never-bitter sweet tea brewed the traditional Southern way.