Why You’ll Love This Recipe
Southern Red Beans and Rice is a hearty, comforting dish rooted in Louisiana Creole cuisine. Traditionally made on Mondays using leftover pork bones from Sunday dinners, this flavorful one-pot meal combines creamy red beans, smoky sausage, and a medley of herbs and spices served over fluffy white rice. It’s budget-friendly, deeply satisfying, and ideal for feeding a crowd or enjoying as leftovers throughout the week.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
red kidney beans (dried or canned)andouille sausage or smoked sausageyellow onioncelerybell peppergarlicbay leavesdried thymesmoked paprikacayenne pepperblack peppersaltchicken broth or waterolive oil or buttercooked white rice (for serving)green onions and hot sauce (optional, for garnish)
directions
If using dried beans, soak them overnight in water. Drain and rinse before cooking.
In a large pot or Dutch oven, heat olive oil or butter over medium heat.
Add chopped onion, celery, and bell pepper. Sauté until softened, about 5-7 minutes.
Stir in garlic and sliced sausage, cooking until the sausage is browned.
Add soaked beans, bay leaves, thyme, smoked paprika, cayenne, salt, black pepper, and chicken broth or water.
Bring to a boil, then reduce heat and simmer uncovered for about 1.5 to 2 hours (or 30-40 minutes if using canned beans), stirring occasionally, until beans are tender and creamy.
Use a spoon or potato masher to mash some of the beans against the side of the pot to thicken the mixture.
Adjust seasoning to taste.
Serve hot over cooked white rice and garnish with green onions and hot sauce if desired.
Servings and timing
This recipe serves 6-8 people.Preparation time: 20 minutesCooking time: 1.5 to 2 hours (with dried beans) or 40 minutes (with canned beans)Total time: 2 to 2.5 hours (dried) or 1 hour (canned)
Variations
Use turkey or plant-based sausage for a lighter or vegetarian version.
Add a ham hock or smoked turkey leg during simmering for extra depth of flavor.
Try adding a splash of apple cider vinegar or hot sauce for a tangy finish.
Use Cajun or Creole seasoning for additional spice and complexity.
Serve with cornbread or collard greens for a complete Southern meal.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Freeze in portioned containers for up to 3 months.Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the consistency if needed.
FAQs
Can I use canned beans instead of dried?
Yes, canned beans save time—just drain and rinse before adding.
What kind of sausage works best?
Andouille is traditional, but any smoked sausage will do.
Can I make this in a slow cooker?
Yes, combine all ingredients (except rice) and cook on low for 6-8 hours.
How do I thicken the beans?
Mash a portion of the beans or let the mixture simmer longer uncovered.
Can I make this spicy?
Absolutely—adjust the cayenne or add hot sauce to taste.
Is this dish gluten-free?
Yes, as long as your sausage and broth are gluten-free.
Can I make this vegetarian?
Use vegetable broth and plant-based sausage or omit sausage entirely.
Why do people eat this on Mondays?
It’s a New Orleans tradition to use leftover Sunday meats and do laundry while it simmers.
Do I need to soak the beans?
Soaking reduces cooking time and improves texture but isn’t strictly necessary.
What’s the holy trinity in this dish?
Onion, celery, and bell pepper—the base of many Louisiana dishes.
Conclusion
Southern Red Beans and Rice is a soulful, satisfying dish that brings together rich flavors and comforting textures in every bite. Perfect for cozy dinners, meal prep, or feeding a crowd, it captures the spirit of Southern cooking with minimal fuss and maximum flavor. Give it a try, and enjoy a taste of Louisiana tradition right from your kitchen.
Print
Southern Red Beans and Rice
- Prep Time: 15 mins (plus overnight soak)
- Cook Time: 1 hr 45 mins
- Total Time: 2 hrs (plus soak)
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop simmer
- Cuisine: Southern US
- Diet: Vegetarian
Description
Hearty Southern Red Beans and Rice with tender beans, aromatic vegetables, and Cajun spices cooked low and slow for deep flavor.
Ingredients
- 1 lb dried red kidney beans, rinsed and soaked overnight
- 1 tbsp olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper (optional)
- 2 bay leaves
- 6 cups low‑sodium vegetable broth (or water)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 3 cups cooked white or brown rice
- 2 tbsp chopped fresh parsley (for garnish)
- Hot sauce, to serve (optional)
Instructions
- Drain and rinse soaked red beans.
- Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and celery. Sauté until softened, about 5–7 minutes.
- Add garlic and cook 1 more minute until fragrant.
- Stir in smoked paprika, thyme, oregano, and cayenne (if using). Cook 1 minute.
- Add beans, bay leaves, and vegetable broth. Bring to a boil.
- Reduce heat to low, cover partly, and simmer gently, stirring occasionally, until beans are tender, about 1½–2 hours.
- Remove bay leaves. Season with salt and pepper. If thicker texture is desired, mash some beans against the pot’s side and stir.
- Serve over warm rice. Garnish with parsley and offer hot sauce on the side.
Notes
- Use soaked beans to reduce cooking time; quick‑soak by boiling beans 2 minutes, removing from heat, and soaking 1 hour.
- For a richer flavor, add a smoked vegan sausage or small diced ham.
- Beans will thicken upon standing; add splash of water if needed when reheating.
- Make‑ahead: Keeps well in fridge for up to 5 days—flavors deepen over time.