Red Beans and Rice

Mix together juicy sausage and cajun seasoning to make this tasty, authentic creole dish. Served over rice, this delicious red beans rice recipe can have plenty of spice or just a little, so you can make it exactly how your family likes.

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Authentic southern flavor! That’s what you’ll get 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. This homemade red beans and rice recipe is one you’ll return to anytime you’re looking for southern comfort food that’s quick and easy, with tons of flavor.

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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. 

MORE SOUTHERN RECIPES:
Southern Strawberry Sweet Tea | Southern Fried Cabbage

RED BEANS AND RICE INGREDIENTS

You will need:

• 1 pound of Dry Kidney Beans, soaked overnight
• 14 ounces of Smoked Sausage, sliced
• 13.5 ounces of Andouille Sausage, chopped
• 1 Green Bell Pepper, diced
• 1 Large Sweet Onion or 2 small, diced
• 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
• 3 ½ Cups Water
• Chopped Green Onions and Parsley for garnish

SUBSTITUTIONS AND ADDITIONS

Sausage: If you’re looking for a healthier or simply 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. Surprisingly, 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 Tbsp) 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.

PRO TIP: If you don’t soak your beans overnight you can still cook them, but they will take longer!

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.

PRO TIP: 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.

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 red kidney 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 3 hours. Stir occasionally. 

PRO TIP: Depending on how high you cook the beans will determine how quickly they cook. If you don’t soak your beans overnight you can still cook them, but they will take longer!

STEP SIX: After 3 hours check the done-ness of the beans. Remove the bay leaves.

PRO TIP: Smash some of the beans on the side of the pot, it will help thicken the juices. It will also thicken more on cooling. 

STEP SEVEN: Take the rice and rinse it. Drain the water and add it to a pot. Add 3 ½ 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. 

PRO TIP: Do not remove the lid while the rice is cooking. Just keep watching to make sure it’s simmering.

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

STORAGE

IN THE FRIDGE: Once the beans have cooled completely they can be stored in the refrigerator in an airtight container for 4 to 5 days.

IN THE FREEZER: This red beans recipe freezes well for 3 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 recipe is perfect if you’re craving some southern comfort food. This homemade version is a way better choice than picking up Popeyes red beans and rice! This authentic recipe is easy to make and full of taste!

MORE RECIPES YOU’LL LOVE

• Green Bean Casserole
• Baked Beans
• One Pot Chicken and Rice
• Muffin Pan Meatloaf
• Shrimp Fried Rice
• Cajun Shrimp
• Fried Pork Chops
• White Bean Chili
• Chicken Fried Rice
• Sausage Green Bean Potato Casserole

Red Beans and Rice

5 from 1 vote

Mix together juicy sausage and cajun seasoning to make this tasty, authentic creole dish. Served over rice, this delicious red beans rice recipe can have plenty of spice or just a little, so you can make it exactly how your family likes.

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 lb 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 or 2 small, diced
• 2 Celery Ribs diced
• 6 cups Low Sodium Chicken Stock
• 1 tsp Thyme dried
• 1 tsp Oregano dried
• 1 tbsp Creole Seasoning
• 3 large Bay Leaves
• 3 cups Long Grain Rice
• 3 ½ cups Water
• Chopped Green Onions and Parsley for garnish

Instructions

 

• Ensure your red beans have been soaking in water all night.

  TIP: If you don’t soak your beans overnight you can still cook them, but they will take longer!
• In a large cast-iron pot or dutch oven brown the sliced and chopped sausage until there is a little color (caramelizing).

  TIP: 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 the kids that way. For even less heat eliminate the Andouille and just use smoked sausage.
• 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 done-ness of the beans. Smash some on the side of the pot, it will help thicken the juices. Remove the bay leaves.

  TIP: Depending on how high you cook the beans will determine how quickly they cook.
• Take the rice and wash. Drain the water and add it to a pot. Add 3 ½ 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.

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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