American · Main · Easy
Red Beans and Rice
Creamy slow simmered red beans with smoky sausage and Cajun spices over fluffy rice. Monday night tradition in New Orleans.
The whole recipe in 60 seconds
Red Beans and Rice, in 5 ideas
- Soaking the beans overnight gives the creamiest texture and cuts cooking time.
- Mashing a cup of beans against the pot is the traditional thickener. No flour needed.
- The sausage flavors the whole pot as it simmers.
- Low and slow is the way. Rushed beans stay firm and chalky.
- This was traditionally Monday's meal, using the Sunday ham bone. Any smoked meat works.
What you need
Ingredients
- 1 lb dried red kidney beans
- 1 lb andouille or smoked sausage, sliced
- 1 onion, 1 bell pepper, and 2 celery stalks, all diced
- 4 cloves garlic, minced
- 8 cups water or chicken broth
- 2 bay leaves
- 1 tbsp Cajun seasoning mixed with 1 tsp thyme
- Salt and pepper to taste
- Cooked white rice for serving
- Hot sauce for serving
How to make it
Directions
- Soak the beans overnight, then drain. (Or quick soak: boil 2 minutes, rest 1 hour, drain.)
- In a large pot, brown the sausage 5 minutes. Add the onion, bell pepper, and celery, cook 8 minutes.
- Stir in the garlic, Cajun seasoning, and thyme, cook 1 minute.
- Add the beans, water or broth, and bay leaves. Bring to a boil.
- Reduce to a simmer and cook 1.5 to 2 hours, stirring occasionally, until the beans are tender and creamy.
- Mash some beans against the pot side to thicken. Remove bay leaves.
- Season with salt and pepper. Serve over rice with hot sauce.
Freeze leftovers in portions with the rice separate. The beans freeze beautifully for up to 3 months.