Red beans and rice is a Louisiana Creole classic built on tender red beans, smoky sausage, and the “holy trinity” of onion, celery, and green bell pepper, all served over fluffy white rice. In this version, the andouille is diced rather than sliced into the more traditional coins, so each spoonful gets a pop of texture and flavor. Ground sage rounds out the smokiness of the pork with herbaceous, woodsy notes.
Dried kidney beans are worth planning ahead for here. Soak them, then simmer them low and slow with chicken broth, Cajun seasoning, garlic, and bay leaves until tender. Add the andouille toward the end so it keeps some of its texture, then serve the beans over long-grain rice with parsley and plenty of hot sauce.
Do you have to soak red beans before cooking?
Not always, but we recommend it for this recipe. Soaking dried kidney beans for 6–8 hours helps them cook more quickly and evenly, with fewer split skins. An overnight soak works too; if you’re soaking them much longer than 8 hours, refrigerate the beans. Read more:
What is the holy trinity in red beans and rice?
Similar to sofrito in Latin cooking or mirepoix in French cuisine, the “holy trinity” is a combination of onion, celery, and green bell pepper that forms the aromatic base of many Cajun and Creole dishes, including gumbo and jambalaya. Here, the vegetables are sautéed before the beans and seasonings go into the pot.
What can I substitute for andouille sausage?
Another smoked pork sausage, such as kielbasa, will work, though the flavor will be different. A smoked ham hock is another option, but add it earlier so it has time to flavor the beans.
What you’ll need
Dutch Oven
$133 $80 At Amazon
Cutting Board
$10 At IKEA
Chef's Knife
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Medium Saucepan with Lid
$36.99 At Amazon
Recipe information
Total Time
2 hours 20 minutes
Yield
4–6 servings
Ingredients
2
1
1
2
1
3
2
8
¼
1
3½
1
2
6
2
Need to make a substitution?
Preparation
Step 1
Heat 2 Tbsp. vegetable oil in a Dutch oven or other heavy, large pot over medium. Cook 1 large onion, coarsely chopped, 1 medium green bell pepper, coarsely chopped, and 2 stalks celery, coarsely chopped, stirring occasionally, until onion is translucent, about 5 minutes. Add 1 lb. dried kidney beans, soaked overnight, drained, 3 garlic cloves, finely chopped, and 2 fresh bay leaves. Cook, stirring often, 2 minutes.
Step 2
Pour in 8 cups low-sodium chicken broth or 4 cups low-sodium chicken broth plus 4 cups water and bring to a boil. Stir in ¼ cup finely chopped parsley, 1 Tbsp. Cajun seasoning, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. ground sage, and 2 tsp. freshly ground pepper. Reduce heat to medium-low and simmer, adding more broth or water (up to ½ cup) as needed to keep beans submerged, until beans are tender but still intact, 1½–2 hours. Add 6 oz. andouille sausage, cut into ½" pieces, and simmer 30 minutes. Taste and add more salt if needed; remove and discard bay leaves.
Step 3
Bring 4 cups water to a boil in a medium saucepan. Add 2 cups long-grain rice and remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and return to a boil. Reduce heat to low, cover, and cook rice until grains are tender and liquid is absorbed, 30–35 minutes.
Step 4
Divide rice among bowls and ladle beans over. Top with parsley.