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This red beans and rice recipe is slow cooked comfort at its finest. Smoky andouille sausage, Cajun spices and hearty red beans come together with sautéed vegetables and savory broth. When I think of comfort food that never misses, red beans and rice is always top of the list.
For more delicious recipes check out my Salmon Croquettes, Easy Baked Beans Recipe (with Video), and Jamaican Oxtail Recipe.
Ingredients for Red Beans
- Andouille sausage – Smoky, spicy, and full of flavor. This sets the tone.
- Olive oil – Helps sauté the veggies after removing the sausage.
- White onion, green bell pepper, celery, garlic – The “holy trinity” of Cajun cooking, adding depth and aroma.
- Cajun seasoning, smoked paprika, oregano – Layers of seasoning that bring heat, smoke, and earthiness.
- Red kidney beans – Hearty, protein-packed base that thickens as they cook.
- Better Than Bouillon or Maggi cubes + water – A shortcut to rich, savory broth without making stock from scratch.
- Bay leaf & thyme – Aromatic herbs that balance the flavor while simmering.
- Fresh parsley – Adds a bright, fresh finish.
- Cooked white rice – The perfect base to soak up all that saucy goodness.
- Chives or scallions – Optional garnish, but they add a nice pop of flavor and color.
The full written recipe with measurements is below on the recipe card.
Commonly Asked Questions
Yes, but you’ll need to reduce the cook time and use less liquid. Simmer for 30–45 minutes, and skip the overnight soak.
Andouille is traditional, but smoked sausage or spicy kielbasa can work in a pinch.
Yes! Cool completely, then freeze in portions. Reheat on the stove or microwave with a splash of water or broth.
Long grain white rice is the best to use.
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Red Beans and Rice Recipe
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 sausage. Once crispy, remove from the pot and set aside.
- To the same pot add the oil, cook the onions, bell pepper, celery and garlic. Cook this for a few minutes until the veggies are a bit soft. Then add the seasonings, beans, water and bouillon. Bring to a boil and add the bay leaf and thyme.
- Cover and reduce heat to medium low. Let cook for an hour and half.
- After an hour and half stir the beans then smash some of the beans using a spoon, this will thicken the beans. If you don’t want it too thick, don’t smash too many beans.
- Next add the sausage in and cook uncovered for an additional 30 minutes.
- Remove the bay leaves and thyme sticks. Add the fresh parsley and stir. Serve with rice and chopped chives on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
