southern red beans and rice recipe

Written BySheba G Updated On
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The Best southern red beans and rice recipe

Red beans and rice is one of the meals I make most often because it works on any kind of day. It takes about 15 minutes of hands-on time and then mostly sits on the stove while I get other things done. I keep the ingredients in the pantry, so I can decide to make it in the morning without a trip to the store. Dried beans, onion, celery, bell pepper, garlic, smoked sausage, and a pot of rice cover it. That is a short list for a meal that tastes like it took all afternoon.

My kids eat this without complaint, which says a lot. The beans come out soft and the sausage gives everything a smoky flavor that isn’t spicy, so I don’t have to make a separate dinner for anyone. I put hot sauce on the table and let people add their own. It also scales well. I double the batch when we have people over for a weekend lunch, and it holds up in the slow cooker if I know the day will be busy. The leftovers are just as good the next day, sometimes better, and I have sent plenty of containers home with family.

I like this recipe for what it does nutritionally too. Beans are a solid source of fiber and protein, and they make the meal filling without a lot of meat. One link of sausage goes a long way when it is sliced thin and spread through the pot. Serving it over rice rounds out the plate, and I usually add a green vegetable or a simple salad on the side. It is inexpensive, it feeds a crowd, and it is the kind of food I feel good about putting in front of my family on a regular Tuesday.

Southern Red Beans and Rice

4.6 from 730 votes

Creamy small red beans simmered low and slow with smoky andouille, onion, bell pepper, and celery, then spooned over fluffy long-grain rice. It is the kind of one-pot Monday supper that gets better the longer it sits, and it feeds a crowd without much fuss.

Prep Time20 mins
Cook Time1 hr 45 mins
Resting Time0 mins
Total Time2 hrs 5 mins
Servings: 6Cuisine: InternationalCalories: 620 kcal

🥘Ingredients

For the Red Beans

1 pound dried small red beans, rinsed and picked over
1 tablespoon vegetable oil
12 ounces andouille sausage, sliced into half-moons
1 medium yellow onion, diced
1 green bell pepper, diced
2 celery ribs, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
2 bay leaves
8 cups water, plus more as needed
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper

For the Rice

1 1/2 cups long-grain white rice
2 1/2 cups water
1/2 teaspoon kosher salt
1 tablespoon unsalted butter

For Serving

2 green onions, thinly sliced
Hot sauce, for the table
2 tablespoons chopped fresh parsley

👨‍🍳Directions

1Rinse the beans in a colander and pick through them, discarding any shriveled beans or small stones. Transfer to a large bowl, cover with about 2 inches of cold water, and soak overnight, or at least 8 hours. Drain well before cooking.
2Heat the oil in a Dutch oven over medium-high heat. Add the sliced sausage and cook for 5 to 6 minutes, stirring occasionally, until the pieces are browned at the edges and have rendered some fat. Lift the sausage out with a slotted spoon and set aside.
3Add the onion, bell pepper, and celery to the pot. Cook for 6 to 8 minutes, scraping up the browned bits, until the vegetables are soft and the onion turns translucent.
4Stir in the garlic, thyme, smoked paprika, and cayenne. Cook for about 1 minute, until the garlic smells sweet and the spices darken slightly.
5Return the sausage to the pot and add the drained beans, bay leaves, and 8 cups of water. Bring to a boil over high heat, then reduce the heat so the liquid stays at a gentle simmer.
6Simmer uncovered for 1 hour 30 minutes to 1 hour 45 minutes, stirring every 20 minutes or so, until the beans are completely tender and press flat between your fingers. If the pot looks dry before the beans are done, add water half a cup at a time.
7Mash roughly 1 cup of the beans against the side of the pot with the back of a spoon, then stir it back in. This thickens the liquid into a loose gravy. Pull out the bay leaves and season with the salt and black pepper, tasting as you go.
8About 30 minutes before the beans finish, rinse the rice under cool water until the water runs mostly clear. Combine it in a saucepan with the 2 1/2 cups water, salt, and butter and bring to a boil.
9Cover the saucepan, drop the heat to its lowest setting, and cook for 18 minutes without lifting the lid. Take the pan off the heat and let it sit covered for 10 minutes, then fluff the rice with a fork.
10Spoon the rice into shallow bowls and ladle the beans and their gravy over the top, leaving the beans a little soupy so they soak into the rice.
11Scatter the green onions and parsley over each bowl and pass hot sauce at the table.

🔧Equipment

Dutch oven or heavy-bottomed pot with lid
Medium saucepan with lid
Colander
Chef’s knife and cutting board
Wooden spoon
Measuring cups and spoons
Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 620 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 35mg🧂Sodium: 890mg🌾Total Carbs: 78g🥦Dietary Fiber: 12g🍬Sugars: 4g🥩Protein: 26g

📝Notes

Short on time: use the quick-soak method. Cover the beans with 2 inches of water, boil for 2 minutes, then cover and let stand 1 hour before draining. Canned beans work too. Use three 15-ounce cans, rinsed, and simmer for 30 to 40 minutes after adding them so the flavors marry. The beans thicken considerably as they cool, so loosen leftovers with a splash of water or broth when reheating. Andouille brings the salt, so taste before adding the full teaspoon of kosher salt. Nutrition figures are estimates calculated per serving from the ingredient list and will vary with the sausage and rice you use.

Watch Video Of How Southern Red Beans and Rice Works

This red beans and rice recipe is one I come back to all the time because it feeds a crowd without much fuss and tastes even better the next day. It works for a weeknight dinner just as well as it does for a family gathering, and everyone at the table finds something to love about it.

❓ Frequently Asked Questions About Southern Red Beans and Rice

1. Do I have to soak the red beans overnight?

No, but it helps. An overnight soak softens the beans so they cook more evenly and shaves roughly 30 to 45 minutes off the simmering time. If you’re short on time, do a quick soak instead: cover the beans with water, bring them to a boil, take the pot off the heat, and let them sit for an hour before draining.

2. Can I use canned red beans instead of dried?

Yes. Use about three 15-ounce cans of red beans, drained and rinsed, in place of a pound of dried beans. Add them later in the process, since they’re already cooked — usually in the last 20 to 30 minutes of simmering — so they hold their shape instead of turning to mush. You’ll also want to season a little more carefully, since canned beans carry salt.

3. What kind of beans make the best pot of red beans and rice?

Small red beans and light red kidney beans are the two traditional choices. Small red beans cook down creamier and are the classic south Louisiana pick, while kidney beans stay a bit firmer and hold their shape. Either works well, so use what you can find.

4. Can I make it in a slow cooker?

You can, with one important step. If you’re starting from dried kidney beans, boil them in a pot of water for at least 10 minutes before they go into the slow cooker — the lower heat of a slow cooker doesn’t reliably break down a natural compound in kidney beans. Small red beans don’t carry the same concern, but many cooks boil all dried red beans briefly anyway. Brown the sausage and vegetables on the stove first, then add everything to the cooker and let it go on low for six to eight hours.

5. How do I get that thick, creamy texture?

Mash about a cup of the cooked beans against the side of the pot with the back of a spoon, then stir it back in. The released starch thickens the liquid without any added flour. If the pot still looks soupy, uncover it and simmer for another 15 to 20 minutes, stirring occasionally so nothing scorches on the bottom.

6. How long do leftovers keep, and can I freeze them?

Store leftovers in a sealed container in the refrigerator for up to four days. The dish freezes well — pack it in portions and freeze for up to three months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of water or stock if it thickens too much.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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