Red Beans and Rice – Jo Cooks

Get ready to make your kitchen sing with the soulful flavors of New Orleans with this Red Beans and Rice recipe! This iconic dish pairs light and fluffy white rice with tender red beans slowly simmered to perfection with smoky sausage and Cajun spices!

What Is Red Beans And Rice

Straight from the heart of New Orleans, Louisiana, this popular classic packs a punch of flavor and comfort! Red beans and rice is a hearty and satisfying combination of red beans, the aromatic holy trinity, smoked sausage, and a flavorful blend of Cajun spices slowly simmered to perfection. The delicious bean stew is then served over a bowl of warm fluffy white rice to complete its warm and tasty embrace.

• Red Beans: These small, rounded beans have a faintly nutty taste and are light red in color. You can also use red kidney beans if you can’t find red beans.
• Smoked Sausage: Adds depth and a hint of smokiness to the dish. Andouille sausage is the most popular choice and adds a little spice too. 
• Holy Trinity: A common ingredient in Cajun recipes, it’s a mixture of onions, bell peppers, and celery. In this red beans and rice recipe I used green bell pepper but you can use whatever you’ve got on hand. 
• Garlic: Infuses the dish with a rich, pungent garlicky flavor.
• Seasonings: Salt and black pepper enhance the overall flavor of the dish. 
• Herbs and Spices: A combination of paprika, cayenne pepper, bay leaves, and thyme adds aromatic flavor and a little kick!
• Water: Needed for cooking and simmering the beans. 
• Long-Grain White Rice: Serves as the base for serving the beans and provides a neutral canvas for the flavors. 
• Chopped Green Onions: Used to garnish the dish, it adds fresh mild onion flavor and a pop of color. 

This recipe is straightforward and stress-free! Whether you’re an experienced cook or a beginner, you’ll find that whipping up a hearty bowl of this popular Cajun dish is both convenient and delicious.

To begin, cook the sausage over medium heat in a large pot until well browned. Then remove it from the pot and set it aside, but leave the fat.

Next, add the chopped onion, green bell pepper, celery, and minced garlic to the same pot. Then saute the mixture for about 5 minutes until the vegetables have become softened.

First, put the browned sausage back in the pot. Next, add the soaked beans, salt, black pepper, paprika, cayenne pepper, bay leaves, and thyme. Then stir everything together well, pour in the water, and bring the mixture to a rapid boil. 

After you’ve got everything in the pot, lower the heat to low. Then cover the pot with a lid and let the beans simmer for about 2 hours, stirring occasionally. When done, the beans will be tender.

Once cooked, take the back of a spoon and mash some of the beans against the side of the pot. This step thickens up the beans and makes the dish creamy. 

When ready, ladle the flavorful bean stew over a bed of perfectly cooked white rice. Then garnish the dish with some freshly chopped green onions and serve your red beans and rice!

Storage

If you have leftovers, you’ll want to store the red beans and rice in separate airtight containers. They will both keep in the fridge for up to 4 days or in the freezer for up to 3 months. Then just gently reheat the dish on the stove in a saucepan or in the microwave on medium heat.

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Red Beans and Rice

Prep 20 minutes minutes

Cook 2 hours hours 15 minutes minutes

Total 2 hours hours 35 minutes minutes

These Red Beans and Rice are the epitome of Southern comfort. Slow-cooked beans infused with spicy sausage, aromatic spices, and a melody of veggies, all served atop perfectly fluffy white rice. Every bite is a heartfelt embrace of tradition and flavor.

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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• In a large pot over medium heat, cook the sausage until browned and remove it from the pot, leaving the fat behind.

• Add the onion, bell pepper, celery, and garlic to the pot and cook until vegetables are softened, about 5 minutes.

• Return the sausage to the pot along with the beans, salt, black pepper, paprika, cayenne, bay leaves, and thyme. Stir everything together until well combined.

• Add the water to the pot and bring the mixture to a boil.

• Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, stirring occasionally, until the beans are tender.

• To thicken the mixture, use the back of a spoon to mash some of the beans against the side of the pot.

• Serve the beans over cooked rice, garnished with chopped green onions.

Notes

1. Bean Prep: Soaking the beans overnight not only cuts down the cooking time but also helps them cook evenly.
2. Spice Levels: Feel free to adjust the cayenne pepper based on your heat preference.
3. Rice Matters: Use long-grain white rice for the best texture. Cook the rice separately and fluff it with a fork to keep grains separate.
4. Leftovers: This dish tastes even better the next day! Store in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
5. Vegan Variation: Omit the sausage or replace with a plant-based alternative for a vegan-friendly version.

Nutrition Information

Serving: 1servingCalories: 395kcal (20%)Carbohydrates: 61g (20%)Protein: 19g (38%)Fat: 8g (12%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mg (7%)Sodium: 560mg (24%)Potassium: 947mg (27%)Fiber: 10g (42%)Sugar: 3g (3%)Vitamin A: 283IU (6%)Vitamin C: 17mg (21%)Calcium: 80mg (8%)Iron: 5mg (28%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.