Red Beans and Rice

5 from 1 vote

This Red Beans and Rice recipe is hearty, smoky, and full of flavor! It is made on the stovetop with tender beans, sausage, and Cajun spices for the perfect Southern comfort meal.

Prep Time30

Cook Time2 30

Soaking Time (Overnight):8

Total Time11

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $17.36 Recipe, $2.17 per Serving

Ingredients

1 pound dry red kidney beans
1 tablespoon olive oil
1 pound andouille sausage sliced into 1/4-inch rounds
1 large onion diced
1 green bell pepper diced
3 celery stalks diced
4 garlic cloves minced
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
2 bay leaves
¼ teaspoon cayenne pepper
1 teaspoon Salt
½ teaspoon Black Pepper
4 cups chicken broth
2 cups water
¼ cup fresh parsley chopped
3 green onions thinly sliced
Hot sauce to serve optional
4 cups cooked long-grain white rice for serving

Instructions

Rinse 1 pound dry red kidney beans and soak them in cold water overnight or for at least 8 hours. Drain and rinse before using.
In a large stock pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add 1 pound sliced andouille sausage and cook for 5–7 minutes until browned. Remove sausage and set aside, leaving the fat in the pot.
Add 1 diced large onion, 1 diced green bell pepper, and 3 diced celery stalks to the pot. Cook for 5–7 minutes until softened.
Stir in 4 minced garlic cloves, 1 tablespoon Cajun seasoning, 1 teaspoon dried thyme, and 2 bay leaves. Cook for 1 minute until fragrant.
Add the soaked beans along with 4 cups chicken broth and 2 cups water. Stir and bring to a boil.
Reduce heat to low, cover, and simmer for about 1 hour 30 minutes, stirring occasionally.
Remove the lid and continue simmering for 30–45 minutes until the beans are tender and the liquid thickens. Add more water or broth if needed.
Remove the bay leaves.
Return the sausage to the pot and simmer for 15 minutes.
Season with 1 teaspoon salt and ½ teaspoon black pepper, adjusting to taste.
Stir in ¼ cup chopped parsley and most of the 3 sliced green onions, reserving some for garnish.
Serve over 4 cups cooked white rice and top with remaining green onions and hot sauce if desired. Enjoy!

Video

Notes

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.

For a thicker consistency, mash the beans against the side of the pot. For a thinner consistency, add more broth or water.

Cajun seasoning blends can vary in salt content, taste before adding additional salt at the end.

Refrigerate any leftovers in an airtight container for up to 5 days.

Nutrition