Red Beans and rice is a true southern classic, coming straight from Louisiana! This dish is big on flavor, but easy on your time. Made with red beans, andouille sausage and a variety of veggies. Add some white rice, sprinkle with some fresh parsley, and enjoy this comforting meal!
All about this Red Beans and Rice…
- What it is: Red Beans and Rice is a traditional Louisiana dish. Historically made on Monday’s when there was leftover pork bones from Sunday. That’s why some recipes are referred to as Monday Red Beans and rice. The combination of meat and beans are cooked together in a flavorful, spiced broth and served over white rice.
- Quick and easy: using sausage and canned beans helps this dish come together quick and easy, making it a great weeknight family dinner option.
- Fiber & Protein: this homemade recipe is loaded up with vegetables, fiber and protein, making it a healthier option for your family. Grab a whole grain rice to complete it!
Ingredients Needed:
Notes on some ingredients:
- Sausage: this recipe calls for andouille sausage, depending on the brand you are purchasing, these can be spicy. If making this dish for children or those who are unable to eat spicy food, I would recommend using simply a smoked sausage.
- Red Beans: save time by using canned beans, you can also presoak dried beans overnight, just be aware that cooking time will increase to cook the beans until fully softened.
- Cajun seasoning: again, this will increase the spice in this dish, if making for children or those unable to eat spicy food, reduce the amount of this seasoning. Start with a small amount and add to taste.
How to make (step-by-step):
- Step 1: Heat oil in a large dutch oven or stockpot. Add in the sliced sausage and let it cook just to bring some color to it.
- Step 2: Stir in the fresh veggies (bell pepper, onion, and celery). Let this continue to cook until the veggies are soft and tender.
- Step 3: Add in the garlic and cajun seasoning. Let this cook for just an additional minute until fragrant.
- Step 4: Pour in the chicken broth (you can absolutely sub for another type of broth if you prefer) and beans. Add in the spices: cayenne, ground sage, and bay leaf. Salt and pepper to taste Bring this to a boil, cover and reduce the heat to low. Let cook for 15 minutes.
- Serve over white rice and garnish with parsley!
Expert Tips:
- Vegetarian option: easily make this a meat free meal by removing the sausage, and switching out the chicken broth for a vegetable broth.
- Storage & Freezing: this is a great freezer friendly meal. Let the red beans cool then move into a freezer safe container and store in the freezer for up to 3 months. To thaw, remove to the refrigerator overnight and reheat on the stovetop until warmed through. Prepare the rice fresh when serving.
- Spice: Red beans and rice can be a spicy meal. If you are preparing this dish for children, or people who are unable to eat spicy foods a couple swaps can make a big difference. Swap the andouille sausage for a regular smoked sausage without the spice. Remove the cayenne pepper. And start with a lower amount of cajun seasoning and add according to taste.
- To thicken: the broth is made thicker by mashing some of the beans, simply mash with a spoon against the side of the pot, or remove some of the beans to a food processor and blend with some broth until smooth and creamy.
FAQ’s:
No. These are two different types of beans. Red beans are smaller and rounder, shaped more like a pinto bean. Both beans have a distinct red coloring.
The main difference being that red beans will be a nice creamy consistency when mashed, and the kidney beans won’t have that same creaminess. But it depends on what texture you prefer. Either will be flavorful and they are very similar in all other ways.
Classic options would include this Easy Buttermilk Cornbread recipe. Or if you want to spice it up a little more these Jalapeno Cheddar Cornbread Muffins are a fun choice. If you need simple, these Buttermilk Drop Biscuits are quick and easy.
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If you tried this recipe please leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below! Thank you so much!
Recipe first published August 13, 2019. Updated October 22, 2021 with new images and video. Recipe remains unchanged.
Photography done by the talented @KJandCompany.co
