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Red Beans and Rice

Prep Time:

25 Minutes (+ 8 Hours for the Beans)

Cook Time:

3 1/2 Hours


8 Servings


About the Recipe

For this recipe, can use red beans or kidney beans - or both! Red beans are small and have a faint nutty taste. Red kidney beans are larger, with thicker skin, nutty flavor and a creamy texture. Using dry beans in this recipe ensures that they retain their shape during cooking.


  • 1 pound dry kidney beans

  • ¼ cup olive oil

  • 1 large onion, chopped

  • 1 green bell pepper, chopped

  • 2 stalks celery, chopped

  • 2 tablespoons minced garlic

  • 6 cups water

  • 2 bay leaves

  • 1 tablespoon dried parsley

  • 1 teaspoon dried thyme

  • 1 teaspoon Cajun seasoning

  • ½ teaspoon cayenne pepper

  • ¼ teaspoon dried sage

  • 1 pound andouille sausage, sliced

  • Optional: Smoked Ham Hock or Smoked Tasso

  • 4 cups water

  • 2 cups long grain white rice


  • Rinse beans, and then soak in a large pot of water overnight.

  • After soaking overnight, rinse beans again and transfer to a large pot with 6 cups water. Simmer for 2 1/2 hours. As an option, you can simmer beans with Smoked Tasso or a Smoked Ham Hock - When beans are cooked, remove the Tasso or Ham Hock.

  • Heat oil in a skillet over medium heat. Cook onion, bell pepper, celery, and garlic in olive oil for 3 to 4 minutes.

  • Stir cooked vegetables into beans. Season with bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and sage. Bring to a boil, and then reduce heat to medium-low.

  • Stir Andouille Sausage into beans, and continue to simmer for 30 minutes.

  • Meanwhile, prepare the rice. Bring water and rice to a boil in a saucepan. Reduce heat, cover, and simmer for 20 minutes.

  • Serve over steamed white rice.

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