Name: Red Beans and Rice with Andouille Sausage Recipe
Prep time: 8 h 20 min
Cook time: 2 h 15 min
Total time: 10 h 35 min
Cuisine: Creole
Ingredients: 1 pound dry red beans; 12 to 14 ounces andouille sausage, cut into 1/4-inch slices; 2 bay leaves; 6 to 7 cups low sodium vegetable broth (or chicken broth); 2 tablespoons olive oil; ½ tablespoon butter; 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; ½ teaspoon dried thyme; ½ teaspoon paprika; ⅛ teaspoon ground cayenne red pepper (or to taste); Freshly ground black pepper (to taste); ½ cup chopped fresh parsley (plus more for garnish); ¼ cup chopped fresh green onions (plus more for garnish); 1½ cups long grain brown rice or white rice, cooked according to package directions

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Introduction

Red beans and rice is a hearty, comforting dish that brings a taste of Louisiana to your table. Packed with smoky sausage and perfectly seasoned beans, it’s a satisfying meal that’s perfect for any time of year.

A close-up view of a white pot filled with a rich, orange-brown stew featuring kidney beans and large slices of reddish sausage floating throughout the thick broth. The stew has visible herbs and small bits of green and red vegetables mixed in, adding texture and color. A wooden spoon rests inside the pot, partially submerged in the stew on the right side. The pot is on a white marbled surface, and the stew looks warm and hearty with a slightly oily shine on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound dry red beans
2 tablespoons olive oil
12 to 14 ounces andouille sausage, cut into 1/4-inch slices
½ tablespoon butter
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
½ teaspoon dried thyme
½ teaspoon paprika
⅛ teaspoon ground cayenne red pepper (or to taste)
Freshly ground black pepper (to taste)
6 to 7 cups low sodium vegetable broth (or chicken broth)
2 bay leaves
½ cup chopped fresh parsley (plus more for garnish)
¼ cup chopped fresh green onions (plus more for garnish)
1½ cups long grain brown rice or white rice, cooked according to package directions

Instructions

Step 1: Soak the beans by covering them with water in a large pot or bowl. Let soak for 8 hours or overnight, ensuring water is about 2 inches above the beans.
Step 2: Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add sausage slices and cook until browned on both sides, stirring frequently. Remove sausage and set aside.
Step 3: Add butter to the pot and melt. Stir in the diced onions and cook for about 3 minutes until beginning to soften. Add celery and bell peppers, cooking for another 4 minutes. Add garlic and cook for 15 seconds more.
Step 4: Stir in salt, oregano, thyme, paprika, cayenne, and black pepper; cook for 1 minute. Pour in the broth and scrape the bottom of the pot to loosen browned bits.
Step 5: Drain and rinse the soaked beans, then add them to the pot along with the browned sausage slices. Stir to combine.
Step 6: Add bay leaves and bring the mixture to a boil over high heat. Reduce heat to low, cover, and simmer for 1½ to 2 hours until beans are tender but the skin still has some resistance.
Step 7: Remove bay leaves and discard. Take out 1 cup of beans and mash them with a fork, then stir back into the pot for a creamier texture.
Step 8: If the mixture is too thick, add up to 1 cup of water or broth. Taste and adjust seasoning as needed.
Step 9: Stir in chopped parsley and green onions. Cook for 5 more minutes, then remove from heat and serve over cooked rice. Garnish with extra parsley and green onions if desired.

Tips & Variations

For a vegetarian version, omit the sausage and use vegetable broth; add smoked paprika for a smoky flavor.
Soaking beans overnight reduces cooking time and helps with digestibility.
If short on time, use canned red beans but reduce simmering and skipping soaking steps.
Serve with hot sauce or crusty bread for added flavor and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of water or broth if the mixture has thickened. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white speckled bowl holds a stew with a golden-brown broth base filled with dark red kidney beans and several thick slices of browned sausage that float near the surface. In the center, a mound of white rice sits, topped with finely chopped green herbs. A silver spoon rests on the right inside edge of the bowl. The bowl is set on a white marbled textured surface with a white cloth napkin slightly visible at the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned red beans instead of dry beans?

Yes, canned red beans can be used to save time. Add them after the vegetables are sautéed and simmer briefly to blend flavors, skipping the soaking and long cooking steps.

What type of sausage works best for this dish?

Andouille sausage is traditional and offers a smoky, spicy flavor that complements the beans. If unavailable, kielbasa or smoked sausage can be good substitutes.