Whenever I want a bowl that’s warm, filling, and full of flavor, Red Beans and Rice is my go-to. Creamy red beans, smoky sausage, the holy trinity of onions, bell peppers, and celery, and Cajun spices come together over fluffy white rice in the most comforting way. Simple, soulful, and completely irresistible. This is the one-pot meal that stays in your rotation forever.
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I make this for weeknight dinners, potlucks, and meal prep because it delivers bold Creole flavor in a budget-friendly, one-pot meal that feeds a crowd easily. It’s great for everything from a casual Monday night dinner to a festive Mardi Gras celebration, and it tastes even better the next day. The beans keep in the fridge for up to 4 days or can be frozen for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Red Beans and Rice with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Getting to a big pot of creamy, smoky Red Beans and Rice is easier than you might think, and I’ll walk you through every step.
Soak the Beans Overnight
Start by placing the dried red beans in a large bowl and covering them with plenty of cold water. Let them soak in the water overnight, then drain and rinse them well before you start cooking.
The overnight soak shortens the cook time significantly and helps the beans cook more evenly. Older beans especially benefit from a longer soak since they take more time to soften. I like to use a large and deep mixing bowl for soaking to give the beans room to expand, and a sturdy colander for easy draining.
If you’re short on time or forgot to soak them overnight (yeah, sometimes things happen or maybe we’re just too tired or busy), you can do a quick soak. Once they’re submerged in the water, boil them for about 2 minutes, remove from heat, then cover and let sit for 1 hour.
If you don’t have dried beans on hand, you can use two 15-ounce canned red beans and skip the soaking step entirely, as well as reduce the simmer time to about 30 minutes, since canned beans are cooked already. However, I suggest you stick with dried beans as much as possible, because they absorb more flavors better.
Sauté the Holy Trinity with Garlic
Heat the olive oil in a large pot or Dutch oven over medium heat. If ever you don’t have olive oil, then you can use vegetable oil. Add onion, green bell pepper, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
An enameled cast-iron Dutch oven is perfect for this recipe since it holds heat evenly and goes straight from the stovetop to the table.
Brown the Sausage
Now, stir in the sliced smoked pork sausage and cook for 5 minutes until it’s lightly browned and releases its flavor into the pot. This browning step gives the whole dish that deep, savory base.
You can also swap in smoked turkey sausage for a leaner, milder meat, andouille sausage for a spicier, more peppery bite, or hot dogs for a more budget-friendly option.
Add the Beans and Broth
Add the soaked beans, chicken broth, dried oregano, dried thyme, and cayenne pepper. You can replace the broth with chicken stock if that’s what you’ve got available, or even add bay leaves for a subtle earthy depth; just discard them before serving.
You could also add garlic powder, about a half-teaspoon, or a teaspoon of Cajun seasoning, along with the oregano and thyme, if you want a more pronounced Cajun flavor profile.
For a richer, more traditional Louisiana-style base and more protein, feel free to toss in a smoked ham hock, a piece of pickled pork, or pork shoulder. Once they’re fork-tender, remove them from the pot and finely shred them, then add the shredded meat back in.
Season lightly with salt and black pepper, then stir everything well and bring the mixture to a gentle boil. I prefer to use kosher salt here for better salt level control. A wooden spoon or heatproof spatula works great for stirring everything together without breaking up the sausage slices.
Simmer Until Creamy and Tender
Reduce heat to low, cover with a lid, and simmer for 1 to 1½ hours, or until the beans are tender and creamy. Stir frequently and add additional broth or water if needed. Taste and adjust seasoning with salt and pepper.
The slow simmer is what makes the beans break down slightly and thicken the broth into that rich, almost gravy-like consistency. If you like it extra creamy, like, achieve a really creamy texture, you may scoop out some beans and mash them in a bowl with a potato masher until smooth, then stir them back into the dish.
Rest and Serve Hot
Remove the pot from the heat and let the beans rest for 5 minutes before serving. For extra flavor and brightness, stir in a little apple cider vinegar (a little goes a long way, so start with half a teaspoon and adjust from there). Totally optional!
Serve the red beans over cooked white rice and garnish with fresh herbs like thinly sliced green onions or chopped parsley if you’d like. Enjoy!
My red beans and rice recipe travels really well, which makes it a great option for potlucks, family gatherings, or any event where you’re bringing a dish to share. Transfer the beans to a leakproof container to prevent any spills during transport. Keep the cooked rice separate so it doesn’t absorb too much liquid on the way over.
If you’re serving it within an hour, wrapping the pot in a thick towel or placing it in an insulated food carrier works great for holding the heat. Once you arrive, give everything a good stir and add a splash of broth or water if the beans have thickened up too much during the trip.
Red Beans and Rice
Add Preferred SourceIngredients
- 1 cup dried red beans
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 8 ounces smoked sausage sliced
- ¼ teaspoon cayenne pepper
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Cooked long-grain white rice for serving
Instructions
- Place the dried red beans in a large bowl and cover with plenty of water. Soak overnight, then drain and rinse before cooking.1 cup dried red beans
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, green bell pepper, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.2 tablespoons olive oil, 1 medium onion, 1 green bell pepper, 2 celery stalks, 4 cloves garlic
- Stir in the sliced smoked sausage and cook for 5 minutes, allowing it to brown slightly and release flavor.8 ounces smoked sausage
- Add the soaked red beans, chicken broth, dried oregano, dried thyme, and cayenne pepper. Season lightly with salt and black pepper. Stir well and bring the mixture to a gentle boil.¼ teaspoon cayenne pepper, 4 cups low-sodium chicken broth, 1 teaspoon dried oregano, 1 teaspoon dried thyme, Salt and black pepper
- Reduce the heat to low, cover, and simmer for 1 to 1½ hours, or until the beans are tender and creamy. Stir occasionally and add additional broth or water if needed. Taste and adjust seasoning with salt and black pepper.
- Remove from the heat and let the beans rest for 5 minutes before serving.
- Serve the red beans over cooked long-grain white rice. Garnish with chopped green onions or fresh parsley, if desired.Cooked long-grain white rice
Notes
Nutrition
How to Store Leftovers
Let the red beans cool completely before transferring them to an airtight container. I store them separately from the rice so the rice doesn’t soak up all the liquid in the fridge.
The beans will keep well for 5 to 7 days in the refrigerator and reheat easily on the stovetop over low heat with a splash of water or broth to loosen them back up.
The beans and rice also freeze beautifully for up to 3 months, as long as you keep them separate. Thaw overnight in the fridge and reheat gently until warmed through.
What to Serve With Red Beans and Rice
It’s a filling meal on its own, but a few simple sides round it out really nicely. Warm, crusty cornbread is a classic pairing and perfect for soaking up that creamy, smoky broth. A crisp green salad with a light vinaigrette balances the richness of the beans and sausage without competing with their flavors.
You can also keep it simple with a side of steamed or roasted vegetables like okra, collard greens, or roasted bell peppers. Sliced jalapeños or a bottle of hot sauce on the table is perfect for everyone who likes extra heat.
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