Red Beans and Rice

The first time I made Red Beans and Rice at home, I was surprised by how simple the ingredients were but how rich and comforting the flavors turned out. The smoky sausage, tender beans, and Cajun spices come together in a way that feels like a hug in a bowl.

It’s the kind of dish I love making on Sundays, enough to feed the family and still have leftovers for the week. If you loved our Slow Cooker Red Beans and Rice then you are going to love this stovetop recipe.

Ingredients

• Red Kidney Beans – We used dry beans. Rinse and Soak before cooking
• Olive Oil – Use your favorite oil
• Andouille Sausage – Sliced into 1/4-inch rounds
• Diced Veggies – Large onion, green bell pepper, and ribs celery stalks
• Minced Garlic Cloves – Learn How to Mince Garlic Cloves
• Cajun Seasoning – Adds the perfect flavor to the dish
• Dried Thyme – See How to Dry Thyme
• Chicken Broth – If you are out, see Chicken broth substitutes
• Optional Topping – Fresh Parsley, Green Onions, Hot Sauce
• Cooked long grain rice – For Serving

Scroll to the recipe card for the full recipe details.

How to Make Red Beans and Rice

Step 1 – Rinse the red beans and soak them in cold water overnight or for at least 8 hours. Drain and rinse again before using.

Step 2 – In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the fat in the pot.

Step 3 – In the same large pot, add the diced onion, bell pepper, and celery. Cook until the vegetables have softened, about 5-7 minutes.

Step 4 – Add the minced garlic, Cajun seasoning, thyme and bay leaves. Cook for another minute until fragrant.

Step 5 – Add the soaked and drained red beans, chicken broth and water. Stir to combine and bring to a boil. Reduce heat to low, cover, and simmer for about 1 hour and 30 minutes, stirring occasionally.

Step 6 – Remove the lid and continue with a steady simmer for another 30-45 minutes, or until the beans have a tender texture and the liquid has thickened. Remove the bay leaves. Return the browned andouille sausage to the pot and simmer for an additional 15 minutes over low-medium heat.

Step 7 – Stir in the chopped parsley and most of the sliced green onions, reserving some for garnish.

Step 8 – Serve hot over cooked white rice, garnished with remaining green onions and hot sauce, if desired. Enjoy!

Recipe Tips and Substitutions

• Quick Soak – If you forget to soak the beans overnight, you can use the quick-soak method. Bring the beans to a boil in a pot of water, remove from heat, and let sit for 1 hour before draining and using in the recipe.
• Creamier Beans – For a thicker consistency, mash the beans against the side of the pot. For a thinner consistency, add more broth or water.
• Spices – Cajun seasoning blends can vary in salt content, so taste before adding any additional salt at the end. Add cayenne pepper for a kick of flavor.
• Shortcut Version – Use canned beans and reduce simmer time to 30 minutes.
• Extra Smoky Flavor – Add a ham hock or smoked turkey leg while simmering.

Serving Recommendations

Serve these cooked red beans over steamed white rice. Add a side of Air Fryer Broccoli or Roasted Zucchini for a complete meal idea.