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Red Beans and Rice

Red Beans and Rice

Red Beans and Rice is a comforting and flavorful Southern classic that combines tender red kidney beans with perfectly seasoned fluffy rice and smoky sausage. This quick and easy recipe maximizes authentic taste while being ideal for busy weeknights. Packed with protein and fiber, it’s a hearty, one-pot meal featuring traditional spices and the famous ‘holy trinity’ of vegetables, delivering rich, satisfying, and nutritious comfort food.

  • Total Time: 1 hour 10 minutes (excluding soaking)
  • Yield: 4 servings 1x

Ingredients

Scale

Beans and Protein

  • 1 cup dried red kidney beans
  • 8 oz Andouille smoked sausage, sliced

Vegetables

  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 bell pepper (green or red), diced
  • 3 cloves garlic, minced

Herbs and Seasonings

  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp Cajun seasoning
  • Salt and freshly ground black pepper, to taste

Liquids

  • 4 cups chicken broth
  • 1 tbsp cooking oil (vegetable or olive oil)

Rice

  • 1 cup long-grain white rice
  • 2 cups water (or as per rice package instructions)

Instructions

  1. Prep and Soak the Beans: Rinse dried red kidney beans under cold water. Soak overnight or use a quick-soak method by boiling beans for a few minutes, then covering and letting them sit for an hour to reduce cooking time and improve texture.
  2. Cook the Holy Trinity: Heat oil in a large pot over medium heat. Add diced onion, celery, and bell pepper. Sauté until soft and fragrant, about 5-7 minutes. Add minced garlic last, stirring for about one minute to avoid burning.
  3. Brown the Sausage: Add the sliced Andouille sausage to the pot. Cook until slightly browned to release smoky, savory flavors that will infuse the beans and broth.
  4. Combine Beans and Broth: Add the soaked red beans to the pot. Pour in chicken broth and add bay leaves and thyme. Bring mixture to a simmer.
  5. Simmer Until Tender: Reduce heat to low and simmer gently for 45 to 60 minutes, stirring occasionally until beans are tender and the broth thickens into a creamy sauce.
  6. Cook the Rice: While the beans simmer, prepare rice according to package instructions aiming for fluffy, well-separated grains to serve alongside the beans.
  7. Season and Serve: Remove bay leaves and thyme stems. Season the beans with salt, pepper, and Cajun seasoning to taste. Serve beans ladled over or beside the rice, garnished as desired.

Notes

  • Use fresh Cajun and Creole seasonings for enhanced flavor quality.
  • Do not skip soaking the beans; it speeds up cooking and aids digestion.
  • Stir the beans every 10 minutes during simmering to prevent sticking and encourage creaminess.
  • Add water if the mixture gets too thick before beans are fully tender.
  • Let the dish rest a few minutes after cooking to allow flavors to meld beautifully.
  • Author: Lina
  • Prep Time: 10 minutes (plus soaking time)
  • Cook Time: 60 minutes
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Southern/Creole
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup beans with 1/2 cup cooked rice
  • Calories: 400 kcal
  • Sugar: 3 g
  • Sodium: 700 mg
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 10 g
  • Protein: 22 g
  • Cholesterol: 40 mg

Keywords: red beans, rice, Andouille sausage, Cajun seasoning, Southern cooking, one-pot meal, gluten free, hearty, quick recipe