Name: Red Beans and Rice
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: Southern
Ingredients: 1 lb dried red beans (or 3 cans, drained and rinsed); 12 oz beef or turkey sausage, sliced; 1 onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 2 bay leaves; 1 tbsp Creole or Cajun seasoning; 1 tsp dried thyme; Salt and black pepper to taste; 6 cups chicken broth or vegetable broth; 4 cups cooked white rice; 2 tbsp olive oil or cooking oil; Optional: sliced green onions or hot sauce for garnish

This comforting, hearty red beans and rice recipe is a Southern staple I love to make when I want something filling, flavorful, and deeply satisfying. It’s a one-pot wonder packed with smoky sausage, creamy beans, and perfectly seasoned rice.

Why You’ll Love This Recipe

I find red beans and rice to be the perfect blend of simplicity and soul. The ingredients are humble and affordable, yet when cooked low and slow, they turn into a rich, smoky, and savory dish that always hits the spot. I also love that I can make it ahead, and the flavors deepen even more the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dried red beans (or canned, drained)
Beef sausage or turkey sausage, sliced
Onion, diced
Green bell pepper, diced
Celery, diced
Garlic cloves, minced
Bay leaves
Creole or Cajun seasoning
Dried thyme
Salt and black pepper
Chicken broth or vegetable broth
Cooked white rice
Olive oil or cooking oil
Optional: green onions or hot sauce for garnish

Directions

I start by soaking the dried red beans overnight (or using canned beans if I’m short on time).
I heat some oil in a large pot, then sauté the sausage until browned and slightly crispy. I remove it and set it aside.
In the same pot, I cook the onion, bell pepper, and celery until soft—this is the flavor base known as the “holy trinity.”
I stir in garlic, thyme, bay leaves, and seasoning, cooking briefly to release the aroma.
I add the beans, broth, and browned sausage back into the pot.
I bring everything to a boil, then reduce to a simmer and cook for about 1.5 to 2 hours, until the beans are tender and creamy.
I adjust the seasoning, then serve the beans ladled over a scoop of fluffy white rice.
I sometimes top it with sliced green onions or a dash of hot sauce for a little extra kick.

Servings and timing

This recipe makes about 6 servings. It takes me roughly 15 minutes to prep and 1.5 to 2 hours to simmer on the stove. If I soak the beans overnight, it’s easier to plan ahead. Using canned beans can cut down cooking time to under an hour.

Variations

Sometimes I use shredded chicken or leftover roasted meat instead of sausage. I’ve also added a can of diced tomatoes for a twist, or even used brown rice instead of white for a more wholesome version. If I want to keep it plant-based, I simply skip the meat and use smoked paprika and extra herbs to deepen the flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavor gets even better the next day. To reheat, I warm it gently on the stovetop or microwave with a splash of broth or water if it’s too thick. It also freezes well—perfect for batch cooking.

FAQs

Do I have to soak the beans overnight?

I prefer soaking to help the beans cook evenly and reduce cooking time, but if I forget, I either quick-soak them (by boiling then resting for an hour) or use canned beans for convenience.

Can I make this in a slow cooker?

Yes, I sometimes toss all the ingredients into a slow cooker and let it cook on low for 7–8 hours or high for 4–5. I just brown the sausage beforehand to build that deep flavor.

What’s the best sausage to use?

I usually go with beef or turkey sausage that’s been smoked or spiced. It gives that classic flavor while keeping everything hearty and rich.

Is this dish spicy?

It can be, but I control the heat with the seasoning and sausage. I keep it mild and let others add hot sauce if they want more heat.

Can I serve red beans without rice?

I love it best over rice, but I’ve also served it with flatbread or spooned over a baked potato. It’s versatile enough to enjoy in many ways.

Conclusion

Red beans and rice is one of those dishes I return to again and again—it’s soulful, satisfying, and full of flavor. It’s the kind of meal that warms the belly and comforts the heart. Whether I make it for a weeknight dinner or meal prep for the week, it never disappoints. This is true Southern comfort food I can count on.