Southern Red Beans and Rice Recipe
This Southern Red Beans and Rice recipe is loaded with smoky sausage, tender red beans, and bold Cajun flavor. Slow-simmered until rich and creamy, it’s a classic Louisiana comfort food recipe that’s perfect for family dinners, meal prep, and cozy weekends.
- Prep Time: 15 MINUTES
- Cook Time: 2 HOURS 30 MINUTES
- Total Time: 2 hours 45 minutes
- Yield: 8-10 SERVINGS 1x
- Category: Dinner
- Method: STOVETOP
Ingredients
Scale
For the Beans
- 1 pound dried red beans, soaked overnight
- 1 tablespoon olive oil
- 14 ounces smoked andouille sausage, sliced
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
- 2 teaspoons Worcestershire sauce
For Serving
- 4 cups cooked white rice
- Chopped parsley
- Sliced green onions
- Hot sauce
Instructions
- Rinse and sort the red beans. Soak overnight in cold water. Drain and rinse.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Brown the sausage for 4-5 minutes. Remove and set aside.
- Add onion, celery, and bell pepper to the pot. Cook until softened, about 6 minutes.
- Stir in garlic and cook for 30 seconds.
- Return sausage to the pot.
- Add soaked beans, chicken broth, bay leaves, thyme, smoked paprika, Cajun seasoning, black pepper, salt, cayenne, and Worcestershire sauce.
- Bring to a boil, then reduce heat to low.
- Simmer uncovered for 2 to 2½ hours, stirring occasionally.
- Remove 1 cup of beans and mash with a fork. Stir back into the pot to create a creamy texture.
- Remove bay leaves.
- Serve over hot cooked rice and garnish with parsley and green onions.
Notes
- For extra smoky flavor, add a smoked ham hock while simmering.
- Red beans and rice taste even better the next day.
- If the beans become too thick, add additional broth as needed.
- Store leftovers in the refrigerator for up to 4 days.