Southern Soul Food Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Red Beans and Rice
Dried red kidney beans simmered low and slow with andouille sausage and the Cajun holy trinity, served over rice, a Louisiana Monday classic.
Contains common allergens
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Instructions
6 steps- 1
Brown the Sausage: In a large Dutch oven over medium heat, sauté the sliced andouille sausage until the fat renders and the edges are beautifully browned and crispy (about 8 minutes). Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 2
Sauté the Holy Trinity: Add the diced onion, bell pepper, and celery to the sausage fat. Sauté for 8-10 minutes until the vegetables are softened and the onions are translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
- 3
Build the Stew: Return the browned sausage to the pot. Add the rinsed dried red beans, chicken broth, water, bay leaves, Cajun seasoning, and dried thyme. Stir well to combine.
- 4
Simmer: Bring the pot to a rolling boil over high heat. Boil vigorously for 10 minutes, then reduce the heat to low. Cover the pot and simmer gently for 2 to 2.5 hours, stirring occasionally.
- 5
Mash for Creaminess: Once the beans are completely tender, use the back of a wooden spoon to mash about 1/4 of the beans against the side of the pot. This releases their starches and thickens the broth into a rich, creamy gravy. Simmer uncovered for 15 more minutes.
- 6
Serve: Remove the bay leaves. Taste and adjust salt and pepper if needed. Serve hot, ladled generously over a mound of cooked long-grain white rice, garnished with green onions.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving720
Calories
48 g
Protein
47 g
Carbs
40 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Red beans and rice is the traditional Monday dish of New Orleans, born from the practice of setting a pot of beans to simmer all day over the bone left from Sunday's ham while the household did the week's laundry. The slow pot needs little attention, which made it the perfect wash-day meal in Creole and Cajun homes.
Listahan note
This version uses andouille's rendered fat to sweat the holy trinity and mashes a quarter of the cooked beans against the pot to thicken the broth into gravy without any flour.
Technique cues
- Mashing about a quarter of the beans at the end releases their starch and turns the cooking liquid into a creamy gravy, the hallmark of a proper pot.
- Browning the andouille first and cooking the trinity in its fat layers smoky pork flavor into the base before a single bean goes in.
- A long, gentle 2 to 2.5 hour simmer is what breaks the dried beans down to a creamy interior; rushing with high heat leaves them mealy and split.
Kitchen flow
- Parallel prep
- Dice the trinity and slice the sausage while the beans get rinsed and sorted, then start the rice during the final simmer.
- Make-ahead
- Red beans taste better the next day; cook a day ahead and reheat, as the flavors deepen overnight.
- Leftover move
- Fold leftover beans into an omelet or pile them on cornbread for a second meal.
- Cleanup rhythm
- Soak the bean pot right after serving since the starchy gravy hardens fast on the sides.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
dried red kidney beans
Main starch
Purpose: Their creamy interior and sturdy skin are exactly suited to the long simmer and partial mash.
Handling: Rinse and sort for stones, then simmer until fully tender before mashing any.
Adaptation: Dried small red beans cook similarly and are arguably more authentic; canned beans cut the time but lose the creamy gravy.
andouille sausage
Smoked protein and fat
Purpose: Its coarse, smoky pork delivers the seasoning and rendered fat the whole dish is built on.
Handling: Slice into rounds and brown until the edges crisp before setting aside.
Adaptation: Smoked kielbasa is milder but works; for a leaner pot use turkey andouille and add smoked paprika.
holy trinity (onion, bell pepper, celery)
Aromatic base
Purpose: This Creole-Cajun trio is the flavor foundation that defines the cuisine.
Handling: Dice evenly and sweat in the sausage fat until soft and translucent.
Adaptation: If skipping celery for the allergen, double the bell pepper and add a pinch of celery seed for the herbal note.
Cajun seasoning
Spice blend
Purpose: It carries the paprika, cayenne, and herb backbone that seasons the broth all at once.
Handling: Stir in with the broth so it blooms over the long simmer.
Adaptation: Make your own from paprika, garlic powder, cayenne, oregano, and thyme to control the salt.
chicken broth
Cooking liquid
Purpose: It cooks the beans while adding savory depth a water-only pot would miss.
Handling: Add cold with the beans so they come up to temperature together.
Adaptation: Vegetable broth keeps it lighter; a ham bone added to water gives the most traditional depth.
Technique notes
- Do not add salt heavily until the beans are tender; salt early can keep dried beans firm.
- Stir occasionally during the long simmer so the beans on the bottom do not scorch and stick.
- Cook the rice separately and spoon the beans over it so each stays distinct rather than turning to mush.
Ingredient swaps
- Celery-free direction
- Omit the celery and use double bell pepper plus a small pinch of celery seed for the herbal note without the allergen.
- Lighter direction
- Use turkey andouille and a teaspoon of smoked paprika to keep the smoke while cutting the rendered pork fat.
- Weeknight shortcut
- Swap dried beans for three cans of drained kidney beans and simmer just 30 minutes, mashing a portion to thicken.
Serve alongside
- Long-grain white rice
- Cornbread
- Pickled okra
- Collard greens
- Iced tea
- Abita amber ale
- Lemonade
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate airtight for up to 5 days; the flavor improves over the first two.
- Reheat on the stovetop with a splash of broth to loosen the gravy, stirring until hot.
- Freeze the beans without the rice for up to 3 months and thaw overnight in the fridge.
Equipment
- Large Dutch oven
- Wooden spoon
- Slotted spoon
- Fine-mesh strainer for sorting
Make this household-aware
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Plan it in Listahan
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