Mouthwatering Red Beans And Rice

Category: Global Flavors in One Bowl

Dig into pure Southern goodness with a big helping of creamy red beans slow-cooked alongside smoky andouille, onions, peppers, and bold seasonings. The beans soak up every bit of rich broth and heat, turning melt-in-your-mouth soft with each bite. Serve on a bed of fluffy rice, then top with green onion and parsley for a fresh boost. This classic wins hearts at family feasts or when you just want a simple, filling dinner at home.

Monica
By Monica Monica
Updated on Thu, 05 Jun 2025 13:44:33 GMT
A bowl loaded with beans, sausage slices, and rice. Pin
A bowl loaded with beans, sausage slices, and rice. | flavorsfuse.com

You'll love this bold take on red beans and rice, packed with creamy beans and smoky sausage. The flavor mix is full of heart and soul, with spices and veggies coming together for a meal that hits the spot. Serve it on light, fluffy rice for easy dinners or to fill up a big group. The longer the pot bubbles, the deeper the taste gets. Trust me, the leftovers taste even more amazing the next day.

This dish became a family favorite on a rainy Saturday. After a few hours of slow simmering, the smell filled the whole house. Now when I want everyone to gather around the table, this is the meal I cook.

Satisfying Ingredients

  • Long grain rice: Perfect for soaking up all the goodness in the pot. White rice turns out pillowy and light, but try brown rice for a nutty texture.
  • Fresh green onions: Sliced just before you eat, these give a crisp, peppery pop of color on top.
  • Fresh parsley: Flat-leaf works great for a fresh, herby punch at the end.
  • Bay leaves: They add depth and earthiness to the pot as it simmers.
  • Low sodium vegetable broth: Lays down a mellow base without making things too salty. Chicken broth will also do in a pinch.
  • Cayenne: Bump up the spice or keep it mild, your call.
  • Paprika: Use sweet or smoky and watch it add a gentle heat and a hint of color.
  • Dried oregano and thyme: Classic herbs that bring a Southern vibe, fresh or dried both work.
  • Salt and black pepper: Season as you go for lots of flavor at every stage.
  • Garlic: Use fresh if you can for the best punch of flavor.
  • Red and green bell peppers: Give the dish a splash of color and sweet crunch.
  • Celery ribs: Crisp, never floppy, for just the right bit of earthiness.
  • Yellow onion: Adds sweetness as it cooks, forms the flavor backbone.
  • Butter: Go for unsalted, lets you control the taste and makes everything smell irresistible.
  • Andouille sausage: Seek out a smoky, spicy sausage that's already cooked for deep, bold flavor.
  • Olive oil: Browning up the sausage and adding a rich base, grab extra-virgin for more flavor.
  • Dry red beans: Go for smooth-skinned beans for creaminess in every bite.

Simple Step-by-Step

Finish and Spoon It Up:
Toss in a handful of parsley and green onions at the end. Let them wilt just a bit before serving. Pile the beans and sausage on top of fresh rice and sprinkle on extra herbs if you want.
Tweak Consistency:
If it’s looking thick, splash in a little extra broth or water. Taste and adjust salt or spice til it feels right.
Mash a Few Beans:
Fish out the bay leaves and toss them. Take a scoop of beans, smash them up, then stir them back in. It makes the whole dish nice and creamy.
Simmer Away:
Drop in the bay leaves and crank up the heat to boil. Cover and let it gently bubble for ninety minutes or so, stirring from time to time, until the beans give easily when you squish them between your fingers.
Layer in the Beans and Sausage:
Drain your soaked beans and fold them into the pot with the sausage. Give everything a gentle mix so everything gets evenly coated.
Broth and Seasonings Go In:
Sprinkle in all the herbs, spices, salt, and pepper. Let them warm up with the veggies for a minute. Pour in your broth, scraping the bottom to catch any tasty bits stuck to the pot.
Vegetable Sauté:
Keep going with the butter in the sausage pan, then toss in your diced onion and sweat it until comfy and soft, about three minutes. Drop in the celery and peppers and cook til they just relax, but aren’t mushy. A quick stir of garlic goes in last—don’t let it brown.
Browning the Sausage:
Pour olive oil into a Dutch oven and add your sausage slices. Let them get crispy and golden on both sides, then pull them out and set aside.
Soak Those Beans:
Put your dry beans in a big bowl and cover them with water. Let them rest overnight or at least eight hours so they’ll cook soft and even.
A bowl of soup with sausage and beans. Pin
A bowl of soup with sausage and beans. | flavorsfuse.com

What really makes me happy about this dish is how the scent fills up the house. My grandma always said you can taste the love in every bite. Every spoonful brings back memories of full tables and loud laughter.

Storage Advice

Pack up beans and rice in different containers. Pop the beans into airtight bins in the fridge for up to a week. Make a fresh batch of rice whenever you want to eat. Freeze single servings of beans for up to three months for super easy dinners down the line.

Swap-Out Options

Can’t track down andouille? Use smoked turkey sausage or leftover ham to keep that smoky background. Kidney beans work instead of red beans if that’s all you have. Vegan folks can use a plant sausage and skip the butter—still turns out delicious.

How to Serve

Ladle the beans and sausage over hot rice, then top with extra parsley and green onions. Slice up some fresh bread or serve with a bright salad to even out the meal. Pass around hot sauce for anyone who likes more heat.

A bowl of soup with a hot dog and beans. Pin
A bowl of soup with a hot dog and beans. | flavorsfuse.com

Community Traditions

This classic comes straight from Louisiana Creole kitchens. Folks would make it every Monday using leftover ham bones from Sunday’s big dinner, turning them into pure comfort food for the week. Its hearty flavors and basic ingredients are all about what Southern food is—generous and welcoming.

FAQs About the Recipe

→ Is it okay to swap in canned beans?

Totally fine! Just leave out the soaking and cook everything together for around half an hour instead, since canned beans are already soft.

→ What's a good sausage pick?

Andouille adds that smoky kick folks love, though ham, smoked turkey, or even home-cooked pork sausage will work out great too.

→ How do I make the beans thicker?

Crush some of the beans once they're cooked, then stir them back in for a thicker and creamier pot.

→ Best way to dish up red beans and rice?

Scoop the saucy mix over warm rice and add your favorite toppings to make it pop.

→ How should I store what's left?

Keep rice and beans in different sealed containers in the fridge. The beans last about a week and are easy to warm up again.

Red Beans Rice

Smoky sausage, hearty beans, and lots of savory goodness come together in a cozy stew. Piled on rice, it’s all you want in Southern comfort.

Prep Time
20 min
Cooking Time
120 min
Total Time
140 min
By Monica: Monica

Category: Fusion Bowls

Skill Level: Moderate

Cuisine Style: Southern American

Yield: 10 Servings (Serves 10)

Dietary Preferences: Gluten-Free

What You'll Need

→ Main Ingredients

01 1/4 cup chopped fresh green onions, and extra to sprinkle on top
02 6 to 7 cups chicken broth or vegetable broth, low-sodium
03 2 tablespoons olive oil
04 1 teaspoon dried oregano
05 Fresh ground black pepper, to your liking
06 6 cloves garlic, finely chopped
07 1/2 tablespoon butter
08 2 bay leaves
09 1/8 teaspoon ground cayenne pepper, more if you want heat
10 1 small red bell pepper, cut up small
11 1/2 teaspoon paprika
12 1/2 teaspoon dried thyme
13 1 large yellow onion, chopped
14 1 pound dry red beans
15 1 small green bell pepper, chopped
16 12 to 14 ounces andouille sausage, cut into thin circles
17 1 teaspoon salt, taste and add more if needed
18 2 celery ribs, chopped up
19 1/2 cup fresh parsley, chopped, a little more to finish

→ For Serving

20 1 1/2 cups brown or white long grain rice, cooked as it says on the bag

Step-by-Step Guide

Step 01

Dish up the red bean and sausage mix over your rice. Toss some green onions and parsley on top if you want.

Step 02

Throw in the chopped green onions and parsley. Let it simmer for another 5 minutes, then pull off the heat.

Step 03

Too thick? Splash in a little extra broth or water. Check the seasoning and tweak salt or pepper if you need.

Step 04

Once they're done, fish out the bay leaves. Scoop out a cup of beans and crush them up with a fork, stir them back in to help your pot get nice and creamy.

Step 05

About an hour and a half in, pinch a bean between your fingers. You want the skin to be just a bit firm with a soft inside, similar to a baked potato.

Step 06

Toss in the bay leaves. Turn up the heat to high until it bubbles, then set it super low and cover. Let it quietly cook for 1.5 to 2 hours or until those beans get really soft.

Step 07

Rinse and drain your soaked beans well. Add beans into your pot with the veggies and broth, then drop the sausage back in and give it all a mix.

Step 08

Chuck in the salt, oregano, thyme, cayenne, paprika, and a good amount of black pepper right onto the veggies. Stir them for a minute then pour broth over, scraping up the tasty bits at the bottom.

Step 09

Pop butter into the same pot. Melt it over medium, add onion, and cook three minutes until it gets a bit soft. Toss in celery and both bell peppers, let those cook about four minutes more, add extra butter if things look dry. Stir in garlic last, let it go for fifteen seconds.

Step 10

Heat the oil in your Dutch oven on medium. Add sausage rounds and sear until they're brown on each side, flipping as you go. Pull sausage out and set aside for now.

Step 11

Dump the dry beans into a big pot or bowl. Cover them with water so there's a couple inches extra on top. Let them soak overnight or at least eight hours.

Additional Notes

  1. Always check your beans for any little stones or dirt before you soak them, and rinse them well.
  2. Squeeze in some lemon juice or toss in a dash of vinegar to brighten things up if flavor tastes a little dull, instead of piling on more salt.
  3. Not a sausage person? You can just as easily use smoked turkey or a hunk of ham instead.
  4. Pressed for time? Grab two regular cans of red beans. Skip soaking and just simmer everything for about half an hour.
  5. For leftovers, store the rice and beans in separate containers in the fridge and they’ll keep for almost a week.

Essential Tools

  • Dutch oven
  • Measuring cups
  • Measuring spoons
  • Wooden spoon

Allergy Information

Review each ingredient for possible allergens and consult a healthcare professional if you're unsure.
  • Uses sausage (could include pork and sometimes gluten, check your brand to be sure)

Nutritional Facts (Per Serving)

This info is for reference purposes only and isn't a substitute for medical advice.
  • Calories: 424
  • Fats: 14 g
  • Carbohydrates: 55 g
  • Proteins: 20 g