Name: Red Beans and Rice Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 10 h 30 min
Cuisine: Creole
Ingredients: 1 pound dry red beans; 2 tablespoons olive oil; 12 to 14 oz andouille sausage (sliced ¼ inch thick); 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 pepper (or to taste); Freshly ground black pepper, to taste; 6–7 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 or white rice (cooked separately)

Why You’ll Love This Recipe

I love how this recipe brings bold flavors with basic ingredients. The long, slow simmer lets the beans become creamy while soaking up every bit of flavor from the broth, spices, and sausage. It’s a one-pot wonder that tastes even better the next day. Plus, it’s flexible — I can make it spicy or mild, and use whatever broth or rice I have on hand. It’s hearty enough to stand alone and comforting enough to be a go-to staple in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound dry red beans
2 tablespoons olive oil
12 to 14 ounces andouille sausage (sliced into ¼-inch rounds)
½ tablespoon butter
1 large yellow onion (diced)
2 ribs celery (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 or white rice (cooked according to package instructions)

Directions

I soak the beans overnight in a large bowl covered with water (about 2 inches above the beans).
When I’m ready to cook, I heat olive oil in a large Dutch oven and brown the andouille sausage on both sides. Once browned, I remove it and set it aside.
In the same pot, I melt the butter and sauté the onions for about 3 minutes until they begin to soften. Then I add the celery and bell peppers and continue cooking for another 4 minutes. I stir in the garlic and cook it just until fragrant.
I add the salt, oregano, thyme, paprika, cayenne, and black pepper, stirring for a minute to let the spices bloom. Then I pour in the broth, scraping up any browned bits from the bottom of the pot.
After draining and rinsing the soaked beans, I add them to the pot along with the browned sausage.
I toss in the bay leaves, bring the mixture to a boil, then reduce the heat and cover. I let it simmer gently for 1½ to 2 hours until the beans are tender.
Once cooked, I remove 1 cup of beans, mash them with a fork, and stir them back into the pot to thicken the mixture naturally.
If it gets too thick, I add a splash of water or broth. I always taste and adjust the seasoning before finishing.
I stir in fresh parsley and green onions, cook for 5 more minutes, then serve it over hot, cooked rice with extra garnishes on top.

Servings and timing

Servings: 10
Prep time: 30 minutes
Cook time: 2 hours (plus soaking)
Total time: ~10 hours 30 minutes (including overnight soak)
Calories per serving: ~420–450 kcal (varies with sausage type and rice)

Variations

For a vegetarian version, I skip the sausage and use smoked paprika or liquid smoke for depth.
Sometimes I substitute kidney beans if I’m out of red beans.
For extra spice, I stir in hot sauce at the end or increase the cayenne.
I’ve used chicken broth instead of vegetable broth — both work great depending on what I have.
If I want it creamier, I mash more beans or add a splash of cream at the end for richness.

storage/reheating

I store leftovers in the fridge for up to 4 days. This dish actually tastes better the next day as the flavors deepen. To reheat, I warm it in a pot over medium heat, adding a little broth or water if it thickens too much. It also reheats well in the microwave. I freeze portions for up to 3 months — just thaw overnight in the fridge and reheat gently.

FAQs

Can I use canned beans instead of dry?

I prefer dried beans for texture and flavor, but if I’m short on time, I’ve used canned red beans. I drain and rinse them, then reduce the broth and simmer time accordingly.

What’s the best rice to serve with red beans?

Long grain white rice is traditional, but I’ve also used brown rice, jasmine, or even cauliflower rice when I want a lighter option.

How do I make it less spicy?

I cut back on the cayenne and use mild sausage. If I’m sensitive to heat, I skip the cayenne altogether and season to taste later.

Can I cook this in a slow cooker?

Yes, after sautéing the sausage and veggies, I transfer everything to a slow cooker and cook on low for 7–8 hours or on high for 4–5 hours.

Why do I mash some of the beans?

Mashing a small portion of the beans thickens the stew naturally without needing cream or flour. It makes the texture heartier and helps it cling to the rice better.

Conclusion

Red Beans and Rice is one of those timeless recipes that always hits the spot. It’s rich, smoky, filling, and full of soul. Whether I’m making it for Sunday dinner or prepping for the week ahead, it’s a dish that brings comfort and flavor in every bite. With tender beans, savory sausage, and bold seasoning, it’s a meal I always look forward to — especially served over a steaming scoop of rice.