Name: Red Beans and Rice
Prep time: 15 min
Cook time: 2 h 10 min
Total time: 2 h 25 min
Cuisine: Creole/Cajun
Ingredients: 1 lb dried red beans or kidney beans; 1½ tablespoons vegetable oil or lard; 10 ounces beef sausage, sliced into ½-inch rounds; 1 medium yellow onion, chopped; 2 ribs celery, chopped; 1 medium green bell pepper, chopped; 3 cloves garlic, minced; 2 teaspoons dried parsley; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon paprika; 1 teaspoon Cajun seasoning; ½ teaspoon freshly ground black pepper; ½ teaspoon ground cayenne pepper (adjust to taste); 2 bay leaves; 4 cups low-sodium chicken broth; 3 cups cooked rice (for serving); Hot sauce (optional, for serving)

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This authentic New Orleans–style red beans and rice recipe is a comforting, slow-cooked Creole classic. Made with hearty red beans, smoky beef sausage, and the “holy trinity” of onion, celery, and bell pepper, it’s seasoned with a rich blend of herbs and Cajun spices. Perfectly served over warm rice, this dish is bold, satisfying, and steeped in Southern tradition.

Red Beans and Rice

Why You’ll Love This Recipe

Red beans and rice is more than just a dish—it’s a soulful, flavorful experience. Here’s why this recipe stands out:

True to tradition with slow-cooked flavor and classic Creole ingredients
Budget-friendly and made with pantry staples
Protein-packed and hearty, thanks to beans and beef sausage
Rich in spices for bold, comforting flavor
Perfect make-ahead meal, even better the next day
One-pot recipe that’s great for meal prep
Customizable spice level to suit your preference
Naturally gluten-free
Crowd-pleasing and ideal for family dinners or gatherings
Deep, savory flavor without needing hours of prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb dried red beans or kidney beans
1½ tablespoons vegetable oil or lard
10 oz beef sausage, sliced into ½-inch rounds
1 medium yellow onion, chopped
2 ribs celery, chopped
1 medium green bell pepper, chopped
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon Cajun seasoning
½ teaspoon freshly ground black pepper
½ teaspoon ground cayenne pepper (adjust to taste)
2 bay leaves
4 cups low-sodium chicken broth
3 cups cooked rice (for serving)
Hot sauce (optional, for serving)

Directions

Soak the beans: Rinse and sort beans to remove any debris. Cover with 2 inches of cold water in a large pot and soak overnight in the refrigerator. Drain and rinse before cooking.
Brown the sausage: Heat 1 tablespoon oil in a Dutch oven over medium heat. Add sausage slices and brown on both sides. Remove and set aside.
Cook the vegetables: Add remaining oil if needed. Sauté onion, celery, and bell pepper over medium-low heat until softened, about 5–7 minutes.
Add spices: Lower the heat. Stir in garlic, parsley, thyme, oregano, paprika, Cajun seasoning, black pepper, and cayenne. Cook for 1 minute, stirring continuously.
Simmer the beans: Add soaked beans, bay leaves, and chicken broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 60–90 minutes, stirring occasionally.
Combine sausage and finish: Add the browned sausage back to the pot. Continue simmering for another 30–40 minutes, or until the beans are soft and the mixture thickens. Remove bay leaves. For extra creaminess, mash some beans with the back of a spoon.
Serve: Spoon the red beans into bowls, top with warm rice, and garnish with chopped parsley or hot sauce if desired.

Servings and timing

This recipe makes 6 servings.
Prep time: 15 minutes
Cook time: 2 hours 10 minutes
Bean soaking time: 8 hours
Total time: 2 hours 25 minutes (excluding soaking)

Variations

Canned beans shortcut: Use 3 cans (15 oz each) of red or kidney beans, drained and rinsed. Skip soaking and reduce cook time to about 30 minutes total.
Spicier version: Add extra cayenne or serve with a dash of hot sauce.
Vegetarian option: Omit sausage and use vegetable broth instead of chicken broth. Add smoked paprika for a smoky flavor.
With smoked turkey leg: For deeper flavor, simmer with one in place of or in addition to sausage.
Add bell pepper variety: Mix green and red bell peppers for color and sweetness.
Make it creamy: Blend 1–2 cups of the finished beans and stir back in for a thicker consistency.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Cool completely and freeze in airtight containers for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Warm gently in a saucepan over low heat, adding a splash of water or broth to loosen if needed.

FAQs

Do I need to soak the beans overnight?

Soaking is recommended for texture and faster cooking, but you can use a quick-soak method or canned beans as a shortcut.

Can I use kidney beans instead of red beans?

Yes, red kidney beans are a great substitute and commonly used in many versions of this dish.

What is the “holy trinity” in Cajun cooking?

It refers to the combination of onion, celery, and bell pepper—a staple flavor base in many Creole and Cajun recipes.

Can I use andouille sausage instead?

Absolutely. Andouille adds a smoky, spicy flavor that’s delicious in this dish.

Is this dish spicy?

It has a mild kick from the cayenne and Cajun seasoning, but you can adjust the spice level to your preference.

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

Long grain white rice is traditional, but you can use brown rice or even cauliflower rice for a lighter option.

Can I make this in a slow cooker?

Yes. After browning the sausage and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6–8 hours or until the beans are tender.

Can I use different beans?

Red beans or kidney beans are traditional, but pinto beans can also be used for a slightly different taste and texture.

Why do I mash some of the beans?

Mashing helps naturally thicken the sauce and creates a creamy consistency without needing flour or thickeners.

Can I make this ahead?

Yes, it tastes even better the next day. The flavors deepen as it sits, making it a perfect make-ahead dish.

Conclusion

Red beans and rice is a Southern classic for good reason—rich, hearty, and packed with flavor, it’s the kind of meal that brings people together. Whether you’re cooking for a weeknight dinner or feeding a crowd, this comforting, slow-simmered dish delivers authentic Creole taste with minimal effort. Serve it up with a scoop of warm rice and a dash of hot sauce for the ultimate bowl of comfort.