Go Back
+ servings

Red Beans and Rice

close up overhead shot of red beans and rice garnished with green onions in a white bowl
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 mins
Cook Time 3 hrs 15 mins
Total Time 3 hrs 40 mins
Course Main Course
Cuisine American
Servings 10
Calories 395 kcal


  • 1 lb Dry Kidney Beans soaked overnight
  • 2 links Smoked Sausage sliced
  • 2 links 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


  • 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.
  • Add the 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.


Calories: 395kcalCarbohydrates: 77gProtein: 18gFat: 2gSaturated Fat: 1gCholesterol: 1mgSodium: 62mgPotassium: 879mgFiber: 8gSugar: 3gVitamin A: 271IUVitamin C: 14mgCalcium: 75mgIron: 4mg