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–+ servings
Red beans and rice served with garlic bread and hot sauce on the side

Red Beans and Rice

This classic red beans and rice is slow simmered with smoky andouille sausage, Creole seasoning, and the Southern holy trinity until rich, cozy, and deeply flavorful. Served over fluffy long grain white rice, it is comforting, satisfying, and one of those meals you will come back to again and again.
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Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Servings 8

Ingredients  

  • 1 lb dried red kidney beans
  • 2 tbsp unsalted butter
  • 12 oz andouille sausage sliced
  • 4 celery stalks chipped
  • 1 medium white onion chopped
  • 1 green bell pepper chopped
  • 4 garlic cloves minced
  • 2 tsp Creole seasoning such as Tony Chachere
  • 1/2 tsp smoked paprika
  • 1 tsp dried thyme
  • 3 bay leaves
  • Salt and pepper to taste
  • 6 cups chicken broth
  • 1 1/2 cups long grain white rice uncooked
  • Optional Garnish: green onions, parsley, and hot sauce

Method 

  • Soak the dried red kidney beans overnight in a large bowl of water. Remove any broken or damaged beans. Drain and rinse right before cooking.
  • In a large pot over medium low heat, melt the butter. Add the sliced andouille sausage in an even layer and brown for 2 to 3 minutes per side. Remove sausage from the pot and place in the refrigerator.
  • Add the garlic, celery, onion, and bell pepper to the pot and sauté for about 2 minutes, scraping up any browned bits from the bottom. Stir in the Creole seasoning, smoked paprika, thyme, bay leaves, salt, and pepper, then add the drained beans. Pour in the chicken broth and stir until well combined.
  • Turn up the heat to medium high. Bring to a boil, then reduce heat to medium low. Cover and simmer for 3 hours, stirring occasionally.
  • Add the browned sausage back to the pot and simmer for an additional 30 minutes. Cook the rice according to package instructions.
  • Serve the red beans over rice and top with green onions, parsley, and hot sauce if desired.
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