Red Beans and Rice

Served over rice, this delicious red beans and rice recipe features juicy sausage, veggies, and plenty of flavor.

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You’ll get authentic Southern flavor in every bite of our hearty red beans and rice. Spicy, juicy sausages topped with delicious herbs and veggies; you’ll thank yourself for making this mouth-watering dish.

Red Beans And Rice Ingredients

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You’ll need:

• 1 pound of dry kidney beans, soaked overnight
• 14 ounces of smoked sausage, sliced
• 13.5 ounces of andouille sausage, chopped
• 1 large (or 2 small) sweet onion, diced
• 1 green bell pepper, diced
• 2 celery ribs, diced
• 6 cups of low-sodium chicken stock
• 1 teaspoon of thyme, dried
• 1 teaspoon of oregano, dried
• 1 tablespoon of creole seasoning
• 3 large bay leaves
• 3 cups of long-grain rice
• 3½ cups of water
• chopped green onions and parsley for garnish

Substitutions And Additions

SAUSAGE: If you’re looking for a milder sausage, you can substitute the sausages with turkey sausage. It’s leaner to cut down on fat content but keeps the protein, plus it tastes great as well!

CHICKEN STOCK: No chicken stock? No problem. Water makes a more than acceptable substitute for chicken stock in most recipes.

SALTED BUTTER: When cooking rice, you can add some salted butter (about 3 tablespoons) to cook with the rice, it gives the rice a little something extra and keeps it from sticking!

How To Make This Red Beans And Rice Recipe

STEP ONE: Ensure your red beans have been soaking in water all night.

STEP TWO: In a large cast-iron pot or Dutch oven, brown the sliced sausage until there is a little color and they begin to carmelize.

STEP THREE: Add the diced onions, bell pepper, and celery and cook for a few minutes until soft.

STEP FOUR: Drain and rinse the red kidney beans and add the beans, chicken stock, thyme, oregano, creole seasoning, and bay leaves.

STEP FIVE: Stir and bring to a boil. At that point, turn down the heat and allow to simmer on low for about three hours. Stir occasionally. 

STEP SIX: After three hours, check the doneness of the beans. Remove the bay leaves.

STEP SEVEN: Take the rice and rinse it. Drain the water and add the rice to a pot. Add 3½ cups of water and cover it with a lid.

Once the rice comes to a boil turn down the heat to a low simmer and cook for 15 minutes. 

STEP EIGHT: Garnish the red beans with green onion and parsley and serve on top of the rice.

How To Serve

Serve your red beans and rice with a slice of warm, buttered cornbread on the side. The slightly sweet and crumbly texture of cornbread beautifully complements the rich and hearty flavors of the dish.

If flavorful and spicy is something you’re looking for, try our spicy garlic shrimp. For another rice dish with tons of great flavor try our Spanish rice. 

Storing This Rice And Beans Recipe

IN THE FRIDGE: Once the beans have cooled completely they can be stored in the refrigerator in an airtight container for four to five days.

IN THE FREEZER: This red beans recipe freezes well for three months, without the rice. Defrost in the fridge, cook some new rice, heat the beans, and enjoy.

With hearty red kidney beans, creamy cajun flavor, and just enough spice, this red beans and rice recipe is perfect if you’re craving some Southern comfort food. This authentic recipe is easy to make and full of taste!

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Red Beans and Rice

5 from 1 vote

Served over rice, this delicious red beans and rice recipe features juicy sausage, veggies, and plenty of flavor.

Prep Time 25 minutes minutes

Cook Time 3 hours hours 15 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 10

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Ingredients

  

1x2x3x

• 1 pound dry kidney beans, soaked overnight
• 14 ounces smoked sausage, sliced
• 13.5 ounces Andouille sausage, chopped
• 1 green bell pepper, diced
• 1 large sweet onion, diced (or 2 small onions)
• 2 celery ribs, diced
• 6 cups low-sodium chicken stock
• 1 teaspoon thyme, dried
• 1 teaspoon oregano, dried
• 1 tablespoon Creole seasoning
• 3 large bay leaves
• 3 cups long grain rice
• 3½ cups water
• chopped green onions and parsley, for garnish

Instructions

 

• Ensure your red beans have been soaking in water all night.
• In a large cast-iron pot or Dutch oven, brown the sliced and chopped sausage until there is a little color.
• Add the diced onions, bell pepper, and celery then cook for a few minutes until soft.
• Drain and rinse the red kidney beans and add the red kidney beans, chicken stock, thyme, oregano, Creole seasoning, and bay leaves.
• Stir and bring to a boil. At that point turn down the heat and allow to simmer on low for about 3 hours. Stir occasionally.
• After 3 hours check the doneness of the beans. Smash some on the side of the pot, it will help thicken the juices. Remove the bay leaves.
• Take the rice and rinse it. Drain the water and add it to a pot. Add 3½ cups water and cover.
• Once the rice comes to a boil turn down the heat to a low simmer and cook for 15 minutes. Do not remove the lid during this time.
• Garnish the red beans with green onion and parsley.
• Serve on top of the rice.

Notes

• If you don’t soak your beans overnight, you can still cook them, but they will take longer!
• Andouille sausage can be quite spicy. This is why I cut it up into smaller chunks so that it’s not too much at one time. It’s also easier for kids to eat that way. For even less heat, eliminate the Andouille and just use smoked sausage.
• Depending on how high you cook the beans will determine how quickly they cook. 
• Smash some of the beans on the side of the pot, it will help thicken the juices. It will also thicken more on cooling. 
• Do not remove the lid while the rice is cooking. Just keep watching to make sure it’s simmering.

Nutrition

Calories: 395kcal | Carbohydrates: 77g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 62mg | Potassium: 879mg | Fiber: 8g | Sugar: 3g | Vitamin A: 271IU | Vitamin C: 14mg | Calcium: 75mg | Iron: 4mg

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