Authentic Red Beans and Rice Recipe for Weeknight Comfort Meal

This red beans and rice recipe is slow-cooked comfort at its finest. Smoky andouille sausage, bold Cajun spices and hearty red kidney beans simmer together with sautéed vegetables in a savory broth. When I want dependable comfort food, red beans and rice is always near the top of the list.

For more recipes try Salmon Croquettes, Easy Baked Beans (with Video), and Jamaican Oxtail Recipe.

Ingredients for Red Beans

• Andouille sausage – Smoky and spicy; it sets the tone for this dish.
• Olive oil – For sautéing the vegetables after removing the sausage.
• White onion, green bell pepper, celery, garlic – The Cajun “holy trinity” that adds depth and aroma.
• Cajun seasoning, smoked paprika, oregano – Layers of heat, smokiness and earthiness.
• Red kidney beans – A hearty, protein-packed base that thickens as it cooks.
• Better Than Bouillon or Maggi cubes + water – A quick way to make a rich, savory broth without homemade stock.
• Bay leaf & thyme – Aromatic herbs to balance the flavors while simmering.
• Fresh parsley – Adds a bright, fresh finish.
• Cooked long-grain white rice – The perfect base to soak up the saucy beans.
• Chives or scallions – Optional garnish for a pop of color and flavor.

The full written recipe with measurements is shown below in the recipe card.

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Red Beans and Rice Recipe

By
August DeWindt

This classic recipe features smoky andouille sausage, tender red kidney beans and bold Cajun seasoning slow-simmered until rich and comforting.

Prep:
10 mins

Cook:
2 hrs

Servings:
6 servings

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Ingredients

• 16 oz Andouille sausage, sliced
• ½ tbsp Olive oil
• 1 large White onion, diced
• 1 Green bell pepper, diced
• 2 stalks Celery, diced
• 5 cloves Garlic, minced
• 2 ½ tsp Cajun seasoning
• 1 ½ tsp Smoked paprika
• ½ tsp Dried oregano
• 6 cups Water
• 2 tbsp Better Than Bouillon (chicken), or 2 Maggi cubes
• 1 lb Dry red kidney beans, soaked overnight and drained
• 1 Bay leaf
• Thyme
• ¼ c Fresh parsley, chopped
• Cooked long-grain white rice
• Chives or scallions

Instructions

• Heat a large pot over medium-high heat and brown the sliced sausage until crisp. Remove the sausage and set aside.
  
• Add the oil to the same pot, then sauté the onion, bell pepper, celery and garlic until the vegetables are softened, a few minutes. Stir in the Cajun seasoning, smoked paprika and oregano.
  
• Add the drained beans, water and bouillon. Bring to a boil, then add the bay leaf and thyme. Reduce heat to medium-low, cover and simmer for about 1½ hours.
• After 1½ hours, stir and mash some of the beans with a spoon to thicken the sauce. Mash fewer beans if you prefer a looser texture.
• Return the cooked sausage to the pot and simmer uncovered for another 30 minutes to meld flavors.
  
• Remove the bay leaf and thyme stems, stir in chopped fresh parsley, and serve the beans over cooked rice. Top with chopped chives or scallions.
  

Notes

For added depth and extra meat, stir in smoked turkey necks or ham hocks during the initial simmer.

Nutrition

Calories: 536kcal
|
Carbohydrates: 53g
|
Protein: 32g
|
Fat: 23g
|
Fiber: 13g
|
Sodium: 671mg

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Author: August DeWindt

Prep Time: 10 minutes

Cook Time: 2 hours

Course: Dinner

Cuisine: American, Soul food, Southern

Servings: 6 servings

Calories: 536

Keyword: soul food, southern

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