Get a taste of Creole cuisine with slow-cooked red beans and andouille sausage served with fluffy rice—it’s the ultimate dish to chase away the cold!
Looking to add some Southern comfort to your recipe rotation? This red beans and rice recipe is easy, filling, and packed with deep, rich flavors emblematic of Louisiana Creole cuisine. The red beans in question are red kidney beans, which are further elevated with the addition of andouille sausage, green pepper, and celery, among other ingredients.
The origins of red beans and rice are disputed, but they can be traced back to African, Haitian, Spanish, and French influences from the 18th to 19th centuries. The dish has become firmly associated with New Orleans and Louisiana culture and was traditionally eaten on Mondays as a way to use leftover pork bones from Sunday dinners. Since Monday was typically a day reserved for laundry, it was also a perfect opportunity to let the beans simmer for a long time while women scrubbed clothes. Over time, the dish evolved to become not only a home-cooked staple but also something served in restaurants.
Red beans and rice also experienced a new surge in popularity during the Great Depression, becoming a staple due to its affordability and for the way it could stretch out simple ingredients. Such is still the case today, as you’ll find this recipe comes together with ingredients that you probably already have in your pantry. When they all join forces in this dish, the result is a blend of rich, comforting flavors thanks to tender beans and spicy sausage in a delicious, savory sauce.
Make it your own
If you don’t eat meat, you can still make this delicious recipe by subbing in one of the many plant-based sausage options available these days. Bear in mind, however, that the cooking times will be shorter. Rather than adding the browned andouille sausage to the pan 30 minutes before the end of the cooking time, adding it in during the last five minutes will suffice. This will ensure that the plant-based sausage will not get mushy. To make up for the andouille sausage’s smoky taste, stir in a teaspoon of smoked paprika powder or even some chipotle paste.
If you only have canned beans on hand, go ahead and use them instead. You’ll need about six cups of beans (or four 15-ounce cans). Make sure to rinse the beans thoroughly before adding them. You’ll also want to add about one tablespoon of tomato paste when cooking the vegetables in step two. In step three, rather than using the six cups of water called for in the recipe, add three cups of either vegetable stock or chicken stock and cook the dish, covered, for 30 minutes. Remove the lid during the last 10 minutes of cooking.
For extra fiber, feel free to use brown rice instead of white.
How do I store leftovers?
I recommend storing the bean mixture and rice separately, both in airtight containers in the fridge for up to 3 days. Storing these components separately will prevent the rice from getting mushy. On the other hand, if you want to freeze your leftovers, you could portion out single servings of beans and rice, store them together in freezer-safe bags, then store them in the freezer for up to 3 months. When you are ready to reheat your leftovers, you can do so in a pan on the stovetop or in the microwave. If reheating from frozen, be sure to let the leftovers thaw in the refrigerator overnight first.
Serving suggestions
Any time I’m eating some kind of stew, I know I’m going to want to have a serving of bread to go with it. And the most fitting pairing for this red beans and rice recipe is a slice of cornbread. Lean into the sweetness of Southern flavors with this Honey Cornbread recipe or this one for Sweet Potato Cornbread. If you’re looking for even more Southern cooking pairings, check out this recipe for Collard Greens, or trade cornbread for these flaky Southern Biscuits.
Red Beans And Rice Recipe
Ingredients
- 1 pound dry red kidney beans
- 2 tablespoons olive oil
- 1 pound andouille sausage sliced into ¼-inch rounds
- 1 large onion chopped
- 1 green bell pepper chopped
- 2 ribs celery chopped
- 5 cloves garlic minced
- 1 bay leaf
- 3/4 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper optional
- 6 cups water
- Salt to taste
- 2 cups long-grain white rice
- Chopped fresh parsley or green onions for optional garnish
Instructions
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Rinse the red kidney beans under cold water. Soak them in a large bowl with water covering by at least 2 inches overnight or use a quick-soak method by pouring boiling water over the beans and letting them sit for 2 hours. Drain and rinse.
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In a large, heavy pot, heat the olive oil over medium heat. Add the sliced andouille sausage and cook until lightly browned. Remove the sausage and set aside. In the same pot, add the chopped onion, green bell pepper, celery, and minced garlic. Sauté for about 5 minutes until the vegetables soften.
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Add the soaked beans, bay leaf, dried thyme, dried oregano, cayenne pepper, and 6 cups of water. Bring to a boil; then reduce the heat to low, cover, and simmer for about 2 to 2 1/2 hours until the beans are tender. Return the browned sausage to the pot during the last 30 minutes of cooking.
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For a thicker stew, gently mash some beans against the side of the pot and stir them back in. Remove the bay leaf and season with salt as needed. While the beans simmer, cook the long-grain white rice according to package instructions. To serve, spoon a portion of the red beans over a scoop of rice. Optionally, garnish with chopped fresh parsley or green onions.
Nutrition
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