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Featured in Heartwarming Main Course Recipes.

Red beans and rice is a hearty, flavorful dish prepared by simmering dry red beans with garlic, onion, celery, and bell peppers, enhanced by smoky andouille sausage and savory spices like oregano, thyme, and paprika. The mixture is gently cooked with broth until the beans become tender, then served over fluffy rice, creating a dish full of comforting, rich southern flavors. Garnish with fresh parsley and green onions for a bright finish. This meal is a perfect balance of protein and warmth, ideal for family dinners or meal prepping for the week.

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Rose
Updated on Fri, 06 Jun 2025 15:10:45 GMT
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Red Beans And Rice | lovelylifewithrose.com

This classic red beans and rice delivers deep Southern comfort with every bite and always reminds me of big family gatherings when the kitchen was steamy and laughter was everywhere. Layers of smoky sausage and creamy beans blend with bell peppers and spices to make a meal that’s both warm and filling. It is timeless and soul-soothing and is as great for weeknights as it is for Sunday supper.

I first cooked red beans and rice during my first fall away from home missing family and those big pots on the stove It instantly became my comfort meal whenever the weather gets cool

Ingredients

  • Dry red beans: providing the main hearty texture try to grab fresh beans from a store with quick turnover for best results
  • Olive oil: for sautéing and crisping the sausage look for extra virgin for richer flavor
  • Andouille sausage: giving smoky spice opt for a high-quality smoked version from your local butcher if you can
  • Butter: adds silkiness and depth especially if you use a European style with higher fat
  • Yellow onion: an aromatic base choose one that feels heavy and firm for its size
  • Celery ribs: the classic crunch and herbal aroma find crisp stalks that snap when bent
  • Red and green bell peppers: for sweetness and color pick peppers with shiny skin and no soft spots
  • Garlic: lending pungency look for fresh heavy bulbs for boldest taste
  • Salt and ground black pepper: enhance and balance everything fresh ground is always best
  • Dried oregano, dried thyme, and paprika: supply herbal warmth use fresh spices if you have them for extra punch
  • Cayenne pepper: for heat adjust to your spice comfort level
  • Low sodium vegetable or chicken broth: makes the beans creamy choose a broth with a clean flavor profile and no bitter aftertaste
  • Bay leaves: subtly perfume the whole pot pick whole green leaves for the freshest scent
  • Fresh parsley and green onions: for herbal lift and color search for bright green fresh bundles with no wilting
  • Long grain brown or white rice: as the satisfying base use the variety your family loves cooked just until fluffy

Step-by-Step Instructions

Sort and Soak the Beans:
Start by spreading dry beans out on a counter to check for any small stones or broken beans Thoroughly rinse under cool water Place the beans in a large soup pot or bowl and cover them with water until it sits two inches above the top Soak at least eight hours or overnight This softens them for even cooking
Brown the Sausage:
In a large Dutch oven heat olive oil over medium heat Add sliced andouille sausage letting each side sear until deeply browned The goal is to build savory flavor Remove sausage and set aside for later
Sauté Vegetables:
Add the butter to the same Dutch oven When melted toss in diced onions Cook gently for about three minutes stirring often so they sweat but do not brown They should smell sweet and translucent Add celery and both peppers Continue stirring and let cook for four more minutes If the pan looks dry drop in a bit more butter Stir in garlic and let it bloom for about fifteen seconds
Season and Deglaze:
Sprinkle in salt oregano thyme paprika cayenne and black pepper Mix well and let the spices become fragrant for about one minute Pour in broth and scrape the pot bottom to lift all the flavor that sausage left behind
Build the Stew:
Drain and rinse your soaked beans Add them to vegetables and pour in the sausage you browned Stir gently to combine
Add Bay Leaves and Simmer:
Drop in bay leaves Cover and bring the pot to a gentle boil then immediately reduce heat to low Settle into a gentle simmer for ninety to one hundred twenty minutes
Check for Doneness:
After about ninety minutes take a bean and squeeze it between your fingers The skin should resist a bit but the inside should be creamy like a baked potato
Thicken the Pot:
When beans are tender remove bay leaves Scoop out one cup of beans and mash with a fork Stir them back in for extra creaminess
Adjust and Taste:
If the mixture is thicker than you want add broth or water in small splashes Taste and adjust for salt pepper or another punch of cayenne as needed
Finish with Herbs:
Stir in freshly chopped parsley and green onion Let cook another five minutes before taking off the heat
Serve Over Rice:
Spoon beans and sausage over a bowl of fluffy rice Scatter extra parsley and green onions on top if you like
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Red Beans And Rice | lovelylifewithrose.com

My favorite ingredient is the smoked andouille because it infuses everything with its spicy aroma My kids always sneak slices right from the cutting board sometimes I have to fry up a little extra just for nibbling

Storage Tips

Keep the beans and rice separate in airtight containers in the refrigerator This stops the rice from soaking up all the sauce Both parts will keep for up to a week Red beans and rice also freeze well Cool fully and freeze leftovers in meal-size portions Thaw in the fridge and reheat gently with a splash of broth to restore creaminess

Easy Ingredient Substitutions

You can swap turkey or chicken sausage for traditional andouille if you like things lighter Smoked turkey wings or a ham hock work well for extra smoky notes For a vegetarian version skip the sausage altogether and double the smoked paprika If you need to save time canned beans work just fine Just rinse well and reduce the cooking time

How to Serve for Any Occasion

On Mardi Gras or a family Sunday serve red beans and rice with buttered cornbread and maybe a vinegary side salad For extra richness offer a dash of hot sauce on the side If you are feeding kids let them sprinkle cheese or crumble bacon on top for their own personalized twist

The Story Behind the Dish

Red beans and rice has roots in New Orleans where Mondays meant laundry day and families needed a hands off meal that could simmer while chores were done This dish is a beautiful symbol of comfort community and practical magic It makes your house smell amazing and creates memories around the table

Frequently Asked Questions

→ How long should you soak red beans before cooking?

Soak the red beans for at least 8 hours or overnight to soften them and reduce cooking time.

→ Can I substitute the andouille sausage?

Yes, you can use smoked turkey, ham hock, or plant-based sausage for a different protein option.

→ How do I thicken the bean mixture?

Remove 1 cup of cooked beans, mash them with a fork, and stir them back into the pot to thicken the dish.

→ What is the best way to serve red beans and rice?

Spoon the red bean mixture over prepared rice and garnish with fresh parsley and green onions.

→ Can I use canned beans instead of dried beans?

Yes, canned beans can be used. Skip soaking and reduce the simmer time to about 30 minutes.

Red Beans And Rice Dish

Hearty red beans and smoky sausage simmered with vegetables and spices over fluffy rice.

Prep Time
15 Minutes
Cook Time
120 Minutes
Total Time
135 Minutes
By: Rose

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Creole

Yield: 6 Servings

Dietary: Gluten-Free

Ingredients

→ Main Ingredients

01 1 pound dry red beans
02 2 tablespoons olive oil
03 12 to 14 ounces andouille sausage, sliced into 1/4-inch rounds
04 1/2 tablespoon butter
05 1 large yellow onion, diced
06 2 celery ribs, diced
07 1 small red bell pepper, diced
08 1 small green bell pepper, diced
09 6 cloves garlic, minced
10 1 teaspoon salt, or to taste
11 1 teaspoon dried oregano
12 1/2 teaspoon dried thyme
13 1/2 teaspoon paprika
14 1/8 teaspoon ground cayenne pepper, or to taste
15 Freshly ground black pepper, to taste
16 6 to 7 cups low-sodium vegetable broth or chicken broth
17 2 bay leaves
18 1/2 cup chopped fresh parsley, plus more for garnish
19 1/4 cup chopped fresh green onions, plus more for garnish

→ For Serving

20 1 1/2 cups long grain brown or white rice, cooked as per package instructions

Instructions

Step 01

Place dry red beans in a large soup pot or bowl. Cover with water so the water level sits 2 inches above the beans. Soak for at least 8 hours or overnight.

Step 02

Heat olive oil in a large Dutch oven over medium heat. Add sausage slices and cook, turning as needed, until browned on both sides. Remove the sausage from the pot and set aside.

Step 03

Add butter to the same pot. Once melted, add diced onion and cook over medium heat for 3 minutes until starting to soften. Add celery and both diced bell peppers; continue cooking for 4 minutes, adding a bit more butter if needed. Stir in garlic and cook for 15 seconds.

Step 04

Add salt, dried oregano, thyme, paprika, cayenne, and black pepper to the vegetables. Cook for an additional minute, then pour in the broth, scraping to release any browned bits from the bottom.

Step 05

Drain and rinse the soaked beans. Add them to the Dutch oven with the vegetables and broth, then return the browned sausage to the pot. Stir to combine.

Step 06

Add bay leaves. Raise heat to high and bring to a boil, then immediately reduce to low. Cover and simmer gently for 90 to 120 minutes, or until beans are tender.

Step 07

After about 90 minutes, begin testing beans by mashing one between your fingers. The skin should resist slightly while the center is soft, like a baked potato.

Step 08

When beans are done, discard the bay leaves. Remove 1 cup of beans from the pot, mash them with a fork, and return to the Dutch oven. Stir well to thicken the mixture.

Step 09

If the beans are too thick, add up to 1 cup water or broth. Taste and adjust salt, pepper, and seasonings as desired.

Step 10

Stir in the chopped parsley and green onions. Cook for an additional 5 minutes, then remove from heat.

Step 11

Spoon the red beans and sausage mixture over prepared rice. Garnish with additional parsley and green onions if desired.

Notes

  1. Inspect dry beans for debris before soaking and rinse thoroughly.
  2. A splash of vinegar or lemon juice can enhance the flavors if the dish tastes flat, without adding more salt.
  3. Alternate proteins like smoked turkey or ham hock can be used in place of andouille sausage.
  4. For a faster version, use two 15-ounce cans of red beans; skip soaking and reduce simmer time to around 30 minutes.
  5. Store beans and rice separately in the refrigerator for up to one week.

Tools You'll Need

  • Large soup pot or bowl
  • Dutch oven
  • Knife
  • Cutting board

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 435
  • Total Fat: 14 g
  • Total Carbohydrate: 58 g
  • Protein: 20 g