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Hearty Red Beans and Sausage

Featured in Hearty Main Courses.

Prepare a comforting dish featuring tender red beans, savory andouille sausage, and a medley of aromatic seasonings. Start by soaking the beans overnight, then cook them with sautéed vegetables, sausage, and broth until tender and flavorful. Mash a portion of the beans to thicken the mixture, adjust seasonings, and finish with fresh parsley and green onions. Serve over steamed rice for a satisfying, well-rounded meal perfect for any occasion.

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Casey
Updated on Sat, 07 Jun 2025 17:16:21 GMT
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This hearty southern classic of red beans and rice has been my go-to comfort meal for Sunday family dinners. The rich, smoky flavors develop over a slow simmer, creating a dish that's both deeply satisfying and authentically New Orleans in every spoonful.

I first made this recipe during a particularly cold winter when I was craving something substantial yet comforting. The kitchen filled with such amazing aromas that my family now requests it regularly, especially when we're hosting friends who appreciate authentic southern cooking.

Ingredients

  • Dry red beans carefully chosen for their creamy texture when cooked properly
  • Andouille sausage provides that essential smoky flavor that defines this dish
  • Yellow onion celery and bell peppers form the holy trinity of Cajun cooking
  • Fresh garlic adds necessary aromatic punch to the base
  • Herbs and spices balanced to create authentic southern flavors
  • Bay leaves absolutely essential for that background earthy note
  • Fresh parsley and green onions brighten the rich flavors at the end
  • Long grain rice best prepared separately to maintain perfect texture

Step-by-Step Instructions

Soak the Beans
Place dry red beans in a large soup pot and cover with water about two inches above the beans. Let them soak overnight or at least 8 hours. This step is crucial for even cooking and proper texture. A good soak ensures your beans will cook more evenly and helps remove some of the compounds that can cause digestive discomfort.
Brown the Sausage
Heat olive oil in a Dutch oven over medium heat and cook the andouille sausage slices until nicely browned on both sides. This step creates tremendous flavor as the sausage releases its delicious fat into the pot. Make sure not to rush this step as proper browning creates the foundation of flavor.
Build the Flavor Base
Add butter to the pot with the sausage drippings then add diced onion and cook until just softening. Follow with celery and bell peppers continuing to cook until vegetables begin to soften. This classic trinity of vegetables forms the backbone of the dish. Finally add garlic just briefly to avoid burning which would create bitterness.
Season and Simmer
Add all seasonings to the vegetables letting them toast slightly before adding broth. This awakens their essential oils and deepens their impact. Pour in broth and scrape any browned bits from the bottom of the pot. These caramelized bits contain concentrated flavor. Add drained beans sausage and bay leaves before bringing to a boil then reducing to a gentle simmer for up to 2 hours.
Create Creamy Texture
Test beans for doneness by mashing one between your fingers. When properly cooked remove a cup of beans mash them and return to the pot. This creates that signature creamy texture that makes authentic red beans and rice so special. Adjust consistency if needed with additional broth.
Finish with Freshness
Stir in fresh parsley and green onions allowing them to cook just briefly. This final touch adds brightness to balance the rich hearty flavors that have developed during the long simmer. Always taste and adjust seasonings before serving.
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The andouille sausage is truly the star ingredient here. I discovered after several attempts that splurging on high quality andouille from a specialty butcher makes a noticeable difference in the final dish. My grandfather who grew up in Louisiana would always say a proper pot of red beans should simmer long enough for you to smell it from the front porch.

Storage and Reheating

Store the beans and rice separately in airtight containers in the refrigerator for up to a week. The flavor actually improves after a day or two as the spices continue to meld. When reheating add a splash of water or broth to loosen the beans which will thicken considerably when chilled. I find reheating gently on the stovetop works better than microwave for maintaining the proper texture.

Making It Vegetarian

This classic can be beautifully adapted for vegetarian diets by omitting the sausage and using vegetable broth. To maintain that smoky depth try adding a tablespoon of smoked paprika and a splash of liquid smoke. You might also consider adding some sautéed mushrooms for additional umami flavor. The texture will still be wonderfully creamy and satisfying even without the meat component.

Serving Suggestions

While perfectly delicious on its own this dish pairs wonderfully with simple sides. A crisp green salad with vinaigrette provides refreshing contrast to the rich beans. Traditional cornbread makes an excellent accompaniment for sopping up the flavorful sauce. For authentic New Orleans style serve with hot sauce on the side and a cold beer. I like to set out small bowls of extra chopped green onions so guests can add more freshness to taste.

Cultural Significance

Red beans and rice holds a special place in New Orleans cuisine dating back generations. Traditionally prepared on Mondays using Sunday's leftover ham bone this dish represents practical home cooking at its finest. The slow cooking process allowed busy homemakers to tend to laundry which was typically done on Mondays while dinner simmered away. This humble dish crosses all socioeconomic boundaries in Louisiana having been enjoyed by both the wealthy and working class throughout history.

Frequently Asked Questions

→ Can I use canned beans instead of dry ones?

Yes, you can use canned beans as a time-saving alternative. Simply skip the soaking step and reduce the simmering time to around 30 minutes. Be sure to rinse the canned beans to reduce excess sodium.

→ What type of sausage works best for this dish?

Andouille sausage is ideal for its smoky, spicy flavor. However, you can substitute smoked turkey, ham hock, or even a mild sausage if preferred.

→ How can I enhance the flavor if it tastes flat?

A splash of vinegar or lemon juice can brighten the dish and balance the flavors. You can also adjust the seasoning by adding more salt, spices, or a touch of hot sauce.

→ Can I make this dish vegetarian?

Yes, omit the sausage and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke for a similar depth of flavor.

→ How should I store leftovers?

Store the beans and rice separately in airtight containers in the refrigerator for up to one week. This will help maintain the texture of the rice when reheated.

→ What can I serve with this dish?

This dish pairs well with cornbread, collard greens, or a simple side salad for a complete meal.

Red Beans with Savory Sausage

Tender red beans and sausage blend with spices, served over rice in this hearty dish.

Prep Time
20 Minutes
Cook Time
120 Minutes
Total Time
140 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: Southern

Yield: 6 Servings

Dietary: Gluten-Free

Ingredients

→ Main Ingredients

01 1 pound dry red beans
02 2 tablespoons olive oil
03 12 to 14 ounces andouille sausage, sliced into 1/4-inch rounds
04 1/2 tablespoon butter
05 1 large yellow onion, diced
06 2 celery ribs, diced
07 1 small red bell pepper, diced
08 1 small green bell pepper, diced
09 6 cloves garlic, minced
10 1 teaspoon salt, or to taste
11 1 teaspoon dried oregano
12 1/2 teaspoon dried thyme
13 1/2 teaspoon paprika
14 1/8 teaspoon ground cayenne pepper, or to taste
15 Freshly ground black pepper, to taste
16 6 to 7 cups low-sodium vegetable broth or chicken broth
17 2 bay leaves
18 1/2 cup chopped fresh parsley, plus more for garnish
19 1/4 cup chopped fresh green onions, plus more for garnish

→ For Serving

20 1 1/2 cups long grain brown or white rice, cooked as per package instructions

Instructions

Step 01

Place dry red beans in a large soup pot or bowl. Cover with water so the water level sits 2 inches above the beans. Soak for at least 8 hours or overnight.

Step 02

Heat olive oil in a large Dutch oven over medium heat. Add sausage slices and cook, turning as needed, until browned on both sides. Remove the sausage from the pot and set aside.

Step 03

Add butter to the same pot. Once melted, add diced onion and cook over medium heat for 3 minutes until starting to soften. Add celery and both diced bell peppers; continue cooking for 4 minutes, adding a bit more butter if needed. Stir in garlic and cook for 15 seconds.

Step 04

Add salt, dried oregano, thyme, paprika, cayenne, and black pepper to the vegetables. Cook for an additional minute, then pour in the broth, scraping to release any browned bits from the bottom.

Step 05

Drain and rinse the soaked beans. Add them to the Dutch oven with the vegetables and broth, then return the browned sausage to the pot. Stir to combine.

Step 06

Add bay leaves. Raise heat to high and bring to a boil, then immediately reduce to low. Cover and simmer gently for 90 to 120 minutes, or until beans are tender.

Step 07

After about 90 minutes, begin testing beans by mashing one between your fingers. The skin should resist slightly while the center is soft, like a baked potato.

Step 08

When beans are done, discard the bay leaves. Remove 1 cup of beans from the pot, mash them with a fork, and return to the Dutch oven. Stir well to thicken the mixture.

Step 09

If the beans are too thick, add up to 1 cup water or broth. Taste and adjust salt, pepper, and seasonings as desired.

Step 10

Stir in the chopped parsley and green onions. Cook for an additional 5 minutes, then remove from heat. Spoon the red beans and sausage mixture over prepared rice. Garnish with additional parsley and green onions if desired.

Notes

  1. Inspect dry beans for debris before soaking and rinse thoroughly.
  2. A splash of vinegar or lemon juice can enhance the flavors if the dish tastes flat, without adding more salt.
  3. Alternate proteins like smoked turkey or ham hock can be used in place of andouille sausage.
  4. For a faster version, use two 15-ounce cans of red beans; skip soaking and reduce simmer time to around 30 minutes.
  5. Store beans and rice separately in the refrigerator for up to one week.

Tools You'll Need

  • Large soup pot or bowl
  • Large Dutch oven
  • Wooden spoon
  • Fork

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains onions and celery, which may trigger allergic reactions in some people.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 12.4 g
  • Total Carbohydrate: 67.2 g
  • Protein: 15.6 g