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Red beans with Andouille sausage served over white rice, showing the finished red beans and rice recipe.
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Red Beans And Rice

This easy Red Beans and Rice recipe is packed with tender red beans, flavorful Andouille sausage, fresh vegetables, and plenty of seasonings. The beans simmer until soft and creamy, then are served over warm cooked rice for a hearty and satisfying meal. It’s a comforting Louisiana-inspired dinner that is perfect when you want something filling and full of flavor.
Prep Time20 minutes
Cook Time2 hours
Soak Time8 hours
Total Time10 hours 20 minutes
Course: Dinner, Main Course
Cuisine: American, Creole, Southern
Keyword: Andouille sausage recipe, Louisiana red beans and rice, red beans and rice, red beans with sausage, Southern comfort food
Cooking Method: Stovetop
Diet: Egg-free, Nut-Free
Servings: 10
Calories: 350kcal
Author: MelanieCooks.com

Ingredients

  • 1 pound dry red beans
  • 2 tbsp olive oil
  • 12 oz Andouille sausage to 14 oz, sliced into 1/4-inch pieces
  • 1/2 tbsp butter
  • 1 large yellow onion diced
  • 2 celery ribs diced
  • 1 small red bell pepper diced
  • 1 small green bell pepper diced
  • 6 garlic cloves minced
  • 1 tsp salt or to taste
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • 1/8 tsp ground cayenne pepper or to taste
  • 1/4 tsp freshly ground black pepper
  • 6 cups low-sodium vegetable broth to 7 cups, or chicken broth
  • 2 bay leaves
  • 1/2 cup fresh parsley chopped, plus extra for serving
  • 1/4 cup fresh green onions chopped, plus extra for serving
  • 1 1/2 cups long-grain brown or white rice, cooked according to package directions

Instructions

  • Place the dry red beans in a large bowl or pot and cover them with enough water to reach about 2 inches above the beans. Let them soak for 8 hours or overnight, then drain and rinse.
  • Heat the olive oil in a large Dutch oven over medium heat. Add the sliced Andouille sausage and cook until browned on both sides, stirring as needed. Transfer the sausage to a plate and set aside.
  • Add the butter to the same pot. Once melted, add the onion and cook for about 3 minutes. Stir in the celery and both bell peppers and cook for another 4 minutes.
  • Add the minced garlic and cook for about 15 seconds. Stir in the salt, oregano, thyme, paprika, cayenne pepper, and black pepper. Cook for 1 minute.
  • Pour in the broth and stir well, scraping any browned bits from the bottom of the pot.
  • Add the drained red beans, browned sausage, and bay leaves. Increase the heat and bring the mixture to a boil.
  • Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beans are tender. Begin checking the beans around the 1 1/2-hour mark.
  • Remove and discard the bay leaves. Transfer about 1 cup of beans to a small bowl, mash them with a fork, and stir them back into the pot to make the mixture thicker and creamier.
  • If the beans are too thick, stir in up to 1 cup of additional water or broth. Taste and adjust the seasonings if needed. Stir in the parsley and green onions and cook for another 5 minutes.
  • Remove from the heat and spoon the red beans and sausage over the cooked rice. Garnish with additional parsley and green onions if desired and serve.

Notes

  • Check the dry beans before soaking and remove any small pieces of debris, then rinse them well.
  • If the bean mixture gets too thick while cooking, add a little extra broth or water until it reaches the consistency you like.

Nutrition

Calories: 350kcal | Carbohydrates: 40g | Protein: 19g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 525mg | Potassium: 847mg | Fiber: 9g | Sugar: 3g | Vitamin A: 796IU | Vitamin C: 33mg | Calcium: 63mg | Iron: 4mg