Southern Red Beans and Rice with Andouille Sausage
A classic Southern American dish featuring tender red beans slow-simmered with smoked Andouille sausage, fragrant vegetables, and spices, served over fluffy white rice for a comforting and hearty dinner.
Ingredients
Check ingredients as you go.
- Beans and Rice
- Vegetables and Seasonings
- Spices
- Liquids
- Beans and Rice
- Garnish
Let’s make it
Preparation
Drain the soaked red beans and rinse them well under cold water.
Cooking
In a large heavy-bottomed pot or Dutch oven, add the Andouille sausage pieces and cook over medium heat until browned and fat is rendered, about 5 minutes. Remove sausage with a slotted spoon and set aside, leaving the fat in the pot.
Cooking
Add chopped onions, green bell pepper, celery, and minced garlic to the pot. Sauté in the sausage fat over medium heat until vegetables are soft and translucent, about 6–8 minutes.
Cooking
Return the browned Andouille sausage to the pot. Add the drained red beans, dried thyme, cayenne pepper (if using), black pepper, salt, and bay leaf. Stir to combine.
Cooking
Pour in the chicken broth and bring the mixture to a boil over high heat.
Cooking
Once boiling, reduce the heat to low, cover the pot partially with a lid to allow steam to escape, and simmer gently for 1 to 1.5 hours, stirring occasionally, until the beans are tender and the mixture is creamy. Add water or broth as needed if liquid is absorbed too quickly.
Rice Preparation
About 20 minutes before the beans finish cooking, prepare the rice: rinse the uncooked rice under cold water until water runs clear. In a medium saucepan, combine rice with 2 cups (about 480 ml) water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer 18 minutes or until water is absorbed and rice is tender. Remove from heat and let rest covered.
Finishing
Once beans are creamy and fully cooked, adjust seasoning with additional salt or pepper if needed. Remove the bay leaf.
Serving
Serve the hot red beans over a bed of cooked white rice. Garnish with sliced green onions and offer hot sauce on the side for added heat.
Tips & notes
Soaking red beans overnight significantly reduces cooking time and improves texture. Stir the beans occasionally during cooking to prevent sticking at the bottom. If you prefer spicier food, add more cayenne pepper or serve with extra hot sauce. Use homemade or good-quality store-bought chicken broth for best flavor.
Saving it for later
Store leftover red beans and rice in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3 to 4 days. Beans and rice can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring frequently and adding a splash of water or broth if mixture is too thick. Alternatively, microwave in a covered dish, stirring occasionally to ensure even heating until hot throughout.
