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Red Beans and rice is a true southern classic, coming straight from Louisiana! This dish is big on flavor, but easy on your time. Made with red beans, andouille sausage and a variety of veggies. Add some white rice, sprinkle with some fresh parsley, and enjoy this comforting meal!
All about this Red Beans and Rice…
- What it is: Red Beans and Rice is a traditional Louisiana dish. Historically made on Monday’s when there was leftover pork bones from Sunday. That’s why some recipes are referred to as Monday Red Beans and rice. The combination of meat and beans are cooked together in a flavorful, spiced broth and served over white rice.
- Quick and easy: using sausage and canned beans helps this dish come together quick and easy, making it a great weeknight family dinner option.
- Fiber & Protein: this homemade recipe is loaded up with vegetables, fiber and protein, making it a healthier option for your family. Grab a whole grain rice to complete it!
Ingredients Needed:
Notes on some ingredients:
- Sausage: this recipe calls for andouille sausage, depending on the brand you are purchasing, these can be spicy. If making this dish for children or those who are unable to eat spicy food, I would recommend using simply a smoked sausage.
- Red Beans: save time by using canned beans, you can also presoak dried beans overnight, just be aware that cooking time will increase to cook the beans until fully softened.
- Cajun seasoning: again, this will increase the spice in this dish, if making for children or those unable to eat spicy food, reduce the amount of this seasoning. Start with a small amount and add to taste.
How to make (step-by-step):
- Step 1: Heat oil in a large dutch oven or stockpot. Add in the sliced sausage and let it cook just to bring some color to it.
- Step 2: Stir in the fresh veggies (bell pepper, onion, and celery). Let this continue to cook until the veggies are soft and tender.
- Step 3: Add in the garlic and cajun seasoning. Let this cook for just an additional minute until fragrant.
- Step 4: Pour in the chicken broth (you can absolutely sub for another type of broth if you prefer) and beans. Add in the spices: cayenne, ground sage, and bay leaf. Salt and pepper to taste Bring this to a boil, cover and reduce the heat to low. Let cook for 15 minutes.
- Serve over white rice and garnish with parsley!
Expert Tips:
- Vegetarian option: easily make this a meat free meal by removing the sausage, and switching out the chicken broth for a vegetable broth.
- Storage & Freezing: this is a great freezer friendly meal. Let the red beans cool then move into a freezer safe container and store in the freezer for up to 3 months. To thaw, remove to the refrigerator overnight and reheat on the stovetop until warmed through. Prepare the rice fresh when serving.
- Spice: Red beans and rice can be a spicy meal. If you are preparing this dish for children, or people who are unable to eat spicy foods a couple swaps can make a big difference. Swap the andouille sausage for a regular smoked sausage without the spice. Remove the cayenne pepper. And start with a lower amount of cajun seasoning and add according to taste.
- To thicken: the broth is made thicker by mashing some of the beans, simply mash with a spoon against the side of the pot, or remove some of the beans to a food processor and blend with some broth until smooth and creamy.
FAQ’s:
Are red beans the same as kidney beans?
No. These are two different types of beans. Red beans are smaller and rounder, shaped more like a pinto bean. Both beans have a distinct red coloring.
Can I substitute kidney beans in this recipe?
The main difference being that red beans will be a nice creamy consistency when mashed, and the kidney beans won’t have that same creaminess. But it depends on what texture you prefer. Either will be flavorful and they are very similar in all other ways.
What should I serve on the side?
Classic options would include this Easy Buttermilk Cornbread recipe. Or if you want to spice it up a little more these Jalapeno Cheddar Cornbread Muffins are a fun choice. If you need simple, these Buttermilk Drop Biscuits are quick and easy.
More recipes to enjoy:
Red Beans and Rice
This classic Red Beans and Rice recipe is bold and flavorful. Packed with tender beans and spicy sausage, this comforting meal is sure to fill you up!
Ingredients
- 1 cup long grain white rice/or basmati rice
- 1 Tbsp extra virgin olive oil
- 12 ounces smoked andouille sausage sliced
- 1 small onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1½ tsp cajun seasoning
- 3 cups chicken broth unsalted
- 2 (16 ounce cans) red beans drained and rinsed
- ½ tsp Cayenne
- ⅛ tsp ground sage
- 1 tsp salt more to taste
- ¼ tsp ground black pepper more to taste
- 1 bay leaf
- 2 tbsp fresh parsley diced
Instructions
- Prepare the rice by combining the rice with 2 cups of water in a saucepan over medium heat. Bring to a boil, cover, reduce heat to low and let cook for about 20 minutes. Remove from heat, keeping rice covered and set aside.
- Heat olive oil over medium heat in a large stockpot or Dutch oven.
- Add in the sliced sausage and cook until the sausage starts to get some color.
- Add the onion, green bell pepper, and celery. Allow this to cook for about 5-6 minutes, until the veggies are just starting to get tender.
- Add in the garlic and cajun seasoning. Stir to combine. Allow this to cook for about 30 seconds to 1 minute until fragrant.
- Pour in the chicken broth, stir in the red beans. Add in the cayenne, ground sage, and bay leaf. Add in salt and pepper to taste.
- Bring to a boil, cover and reduce the heat to low. Cook covered for 15 minutes. Remove the lid and continue to cook, stirring occasionally.
- Using a wooden spoon, gently mash the beans to help thicken.
- Serve over rice and garnish with fresh parsley.
Video
Equipment
Notes
- Vegetarian option: easily make this a meat free meal by removing the sausage, and switching out the chicken broth for a vegetable broth.
- Storage & Freezing: Let the red beans cool then move into a freezer safe container and store in the freezer for up to 3 months. To thaw, remove to the refrigerator overnight and reheat on the stovetop until warmed through. Prepare the rice fresh when serving.
- Spice: If preparing this dish for children, or people who are unable to eat spicy foods a couple swaps can make a big difference. Swap the andouille sausage for a regular smoked sausage without the spice. Remove the cayenne pepper. And start with a lower amount of cajun seasoning and add according to taste.
Nutrition
Serving: 1 | Calories: 481kcal | Carbohydrates: 50g | Protein: 26g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 1268mg | Potassium: 988mg | Fiber: 12g | Sugar: 2g | Vitamin A: 683IU | Vitamin C: 35mg | Calcium: 78mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Recipe first published August 13, 2019. Updated October 22, 2021 with new images and video. Recipe remains unchanged.
Photography done by the talented @KJandCompany.co
Serene:
I’m from New England, yet started working the Oil Field’s when I was 18. Our oldest son, Jon requested this recipe. Jon is the Chief Engineer aboard the drill ship, Chevron Gladiator stationed off the West African coast.
I followed the recipe tonight as Jon will be flying in tomorrow. Loretta will pick it up after work at the Hospital.
I found it a little to runny from what I remember. I used canned beans (2) 15.5oz each, drained and washed before hand. The flavor was out of this World, next time I’ll try dry reds and possible add 42oz, mash during cooking and see what happens. We are from Maine, Loretta’s Dad got his Moose this year, so we are planning steaks on the grill and your recipe along with for Jon’s Homecoming. Thank you for sharing!
Turned out awesome everyone loved it! It’s definitely a keeper.
This was so good! I was asked to make it again a few nights later. I added a couple of shakes of red pepper flakes and used a red bell pepper instead of green for added color.
Soooo delicious!! My whole family enjoyed it. Thank you!
Followed your recipe as is, but served with brown rice because I was out of white. This is sooooo delicious! My whole family went back for seconds. That almost never happens when I try a brand new recipe on them. We found we needed more than 1 cup of rice. I’ll cook two cups next time.
I am so happy to have found houseofyumm. This rice and beans recipe was the first I’ve tried from your blog. I moved away from Texas 20 years ago and really miss good TexMex. So I can’t wait to try more of your recipes, starting with the flour tortillas because I’m down to my last of many bags of HEB tortillas that I froze from my last visit home to Texas.
Hello! I’m excited to try your recipe! For the Cajun seasoning, would Tony Chachere’s work here? What do you use or do you mix up your own blend? Thank you in advance for your reply! Have a great weekend!!
I love using Tony Chachere’s! That’s typically what I use and have on hand.
Fantastic recipe. The best Red Beans and Rice I have ever made. The addition of the veggies and the spices were so full of flavor. YUM!!!!!!!!
This was super tasty! My grocer didn’t have andouille sausage, so I used a regular turkey sausage and added in more spice for extra heat. First time making red beans & rice, will be adding this to my “keeper” recipes!
Delicious! I accidentally bought Cajun Smoked Sausage and didn’t know what I was going to do with it. I tried it in this recipe and skipped the Cajun seasoning. Everything else i followed the recipe exactly. It was soooo good that there wasn’t much left after the three of us finished. I did cook 1 1/2 cups of rice.
It was delicious! ? My family loved it!!! I added shrimp for an extra variety and there were NO complaints.