I love preparing Louisiana Red Beans and Rice, a dish where red kidney beans are simmered with spicy Andouille sausage, green bell peppers, onions, celery and garlic. I add bay leaf, thyme and a hint of cayenne pepper to season. My Best Red Beans And Rice is a hearty meal.

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I’ve always been excited to share my favorite twist on a classic dish that never fails to impress. This Best Red Beans And Rice recipe is one of those meals that makes you rethink comfort food.

There’s something magical about combining 1 lb of dried red kidney beans that have been soaked overnight with 1 lb of Andouille sausage cut into neat rounds. I love tossing in a chopped large onion, diced green bell pepper and chopped celery for that real Southern kick.

Then a few minced garlic cloves, a bay leaf, a tsp of dried thyme, 1/2 tsp of cayenne pepper and paprika really kick the flavor up a notch. I let these ingredients simmer in 6 cups of chicken broth while seasoning with salt and black pepper for that authentic Creole punch.

After simmering, I serve it all over 2 cups of long grain rice and it turns into one perfect meal that fits any day of the week.

Why I Like this Recipe

I like this recipe because the beans end up super tender and they mix perfectly with the spicy sausage. I also love how the spices give it this amazing Creole flavor that really reminds me of homecooked meals. The aroma that fills the kitchen while it cooks makes me feel all warm and cozy inside. Lastly, serving it with rice makes the dish feel complete and really satisfying when I’m in need of a hearty meal.

Ingredients

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Red kidney beans: They supply protein and fibre, add hearty texture, and fill you up.
Andouille sausage: Spicy smoked meat, adds rich flavor and protein to the meal.
Onion: Offers natural sweetness and depth that balances the spiciness really well.
Green bell pepper: Brings crunch and freshness, giving a delightful textural contrast.
Celery: Delivers a mild crunch and light taste that boosts overall dish complexity.
Long grain rice: Acts as a soft base absorbing savory juices perfectly and completely.
Garlic: Provides an earthy, aromatic kick that spices up the base naturally.
Dried thyme: Introduces warm herbal tones, creating subtle aroma and flavor.
Bay leaf: Offers a delicate herbal aroma that infuses a gentle flavor throughout.

Ingredient Quantities

1 lb dried red kidney beans (soaked overnight and drained)

1 lb Andouille sausage, cut into 1/4 inch rounds

1 large onion, chopped

1 green bell pepper, diced

3 celery stalks, chopped

4 garlic cloves, minced

1 bay leaf

1 tsp dried thyme

1/2 tsp cayenne pepper

1/2 tsp paprika

6 cups chicken broth or water

Salt and black pepper to taste

2 cups long grain rice (for serving)

How to Make this

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1. First, make sure your red beans have been soaked overnight and are drained. This is super important so they cook up nice and tender.

2. Heat a big pot over medium heat and add your Andouille sausage rounds. Cook em until they’re browned on all sides, then take them out and set aside.

3. In the same pot, stir in your chopped onion, diced green bell pepper, and chopped celery. Cook them until they soften up, about 5 minutes.

4. Toss in the minced garlic and let it cook in for about a minute until fragrant.

5. Now add your bay leaf, dried thyme, cayenne pepper, and paprika, mixing well to get all those Creole flavors going.

6. Pour in the 6 cups of chicken broth (or water, if you prefer) and add the soaked red beans to the pot.

7. Return the browned sausage back to the pot and bring the whole mix to a simmer. Season with salt and black pepper to taste.

8. Let it simmer on low heat, stirring occasionally, for about 1 1/2 to 2 hours until the beans are super tender and the flavors meld together.

9. While your beans are cooking, prepare your 2 cups of long grain rice according to the package directions until it’s all fluffy.

10. Serve the rich red beans over the rice and enjoy this comforting Louisiana meal while it’s hot.

Equipment Needed

1. Big, heavy-bottomed pot for browning the sausage and simmering the beans
2. Cutting board for chopping the onion, bell pepper, and celery
3. Chef’s knife for chopping and mincing the garlic
4. Colander for draining the soaked red beans
5. Measuring cups and spoons for the broth, spices, and rice
6. Wooden spoon for stirring the veggies and beans
7. A separate pot or rice cooker for cooking the rice

FAQ

Q: Can I use canned beans instead of these dried red kidney ones?

A: Sure you can, but the flavor and texture might not be as rich. Just drain and rinse them and add them towards the end of cooking.

Q: What if I dont have Andouille sausage?

A: You can use any smoked sausage like kielbasa or even a spicy chorizo. It might change the taste a bit but it'll still be delish.

Q: How long should I cook the beans?

A: After soaking them overnight, let them simmer for about 2 to 3 hours on a low heat until they’re really tender.

Q: Can I use vegetable broth instead of chicken broth?

A: Yes, you can use veggie broth. It will give a different flavor but its a good alternative if you prefer a non-chicken base.

Q: How spicy is this recipe?

A: It comes with a little heat from the cayenne pepper. You can always adjust the pepper to make it milder or hotter depending on your taste.

The Best Red Beans And Rice Recipe Substitutions and Variations

Instead of dried red kidney beans, you can use canned ones (just be sure to drain and rinse) if you’re in a hurry
If you dont have Andouille sausage, go with smoked sausage or even chorizo to keep that smoky spicy taste
If chicken broth isn’t on hand, vegetable broth works just fine and gives a slight twist to the dish
For long grain rice, you could try using basmati rice though it might change the texture a little bit

Pro Tips

Pro tip 1: When browning the sausage, do them in small batches so each piece gets a nice crisp edge and extra flavor. It really adds a depth to the dish.

Pro tip 2: Make sure you fully soften the onions, peppers, and celery – don’t rush it. Let them really sweat out in the pot so all those flavors mix together good.

Pro tip 3: Keep an eye on the garlic. You want just enough time for it to get fragrant, but not so long that it burns and turns bitter.

Pro tip 4: After the beans have simmered for a couple hours, give it a taste and add a bit more salt or pepper if needed. Beans can absorb flavors differently so adjusting at the end really makes a difference.

The Best Red Beans And Rice Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. Big, heavy-bottomed pot for browning the sausage and simmering the beans
2. Cutting board for chopping the onion, bell pepper, and celery
3. Chef’s knife for chopping and mincing the garlic
4. Colander for draining the soaked red beans
5. Measuring cups and spoons for the broth, spices, and rice
6. Wooden spoon for stirring the veggies and beans
7. A separate pot or rice cooker for cooking the rice

Ingredients

1 lb dried red kidney beans (soaked overnight and drained)
1 lb Andouille sausage, cut into 1/4 inch rounds
1 large onion, chopped
1 green bell pepper, diced
3 celery stalks, chopped
4 garlic cloves, minced
1 bay leaf
1 tsp dried thyme
1/2 tsp cayenne pepper
1/2 tsp paprika
6 cups chicken broth or water
Salt and black pepper to taste
2 cups long grain rice (for serving)

Directions

First, make sure your red beans have been soaked overnight and are drained. This is super important so they cook up nice and tender.
Heat a big pot over medium heat and add your Andouille sausage rounds. Cook em until they’re browned on all sides, then take them out and set aside.
In the same pot, stir in your chopped onion, diced green bell pepper, and chopped celery. Cook them until they soften up, about 5 minutes.
Toss in the minced garlic and let it cook in for about a minute until fragrant.
Now add your bay leaf, dried thyme, cayenne pepper, and paprika, mixing well to get all those Creole flavors going.
Pour in the 6 cups of chicken broth (or water, if you prefer) and add the soaked red beans to the pot.
Return the browned sausage back to the pot and bring the whole mix to a simmer. Season with salt and black pepper to taste.
Let it simmer on low heat, stirring occasionally, for about 1 1/2 to 2 hours until the beans are super tender and the flavors meld together.
While your beans are cooking, prepare your 2 cups of long grain rice according to the package directions until it’s all fluffy.
Serve the rich red beans over the rice and enjoy this comforting Louisiana meal while it's hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.