This Easy Red Beans and Rice Recipe is inspired by the bold flavors of Louisiana and Cajun culture. While it’s my own take on this classic, comfort dish, it features a mixture of tender red beans, sautéed veggies, smoked turkey, and andouille sausage enriched with warm spices. Simmered long and slow, the meat and beans are served over fluffy rice for a hearty meal everyone at the table will love!
The Origins of Red Beans and Rice
If you didn’t already know, red beans and rice is a popular southern dish most commonly associated with New Orleans. The origins of the recipe trace back to the African, French, and Spanish influences in the city, combining African slow cooking methods with rice cultivation techniques from French and Spanish colonizers.
The dish became widely popular during the Great Depression because it provided a filling meal that was relatively inexpensive to make. Today, there are endless variations of the recipe, but this easy red beans and rice with sausage is the version I grew up eating!
My mom often made a big pot of it to feed our family, and it never disappointed. Each bite was always bursting with warm spices, lots of textures, and rich flavor. It’s still one of my favorite meals, and the simmering pot on the stove always brings back so many fond memories from my childhood.
Of course, I’ve added a few small tweaks to my mom’s recipe, making it a little more filling by using a combination of turkey and sausage. I know this is going to be your new favorite comfort food!
Recipe Ingredients
Red Beans: the star of the dish! I use dry red beans for the best results. If you want to use canned red beans, you can. Just make sure to rinse and drain them, and add them at the end of cooking so they don’t become overly mushy.
Protein: Smoked andouille sausage and smoked turkey leg combine to add tons of protein and a smokey, slightly spicy taste.
Oil: I prefer olive oil, but you can use any oil you like best such as avocado oil to cook the veggies, creating a slightly sweet, caramelized flavor base.
Vegetables: I use a combination of yellow onions, bell pepper, and celery (aka “the holy trinity”). It creates a delicious, aromatic flavor profile which is a staple in most Cajun dishes. Then, I include garlic to enhance the sweetness. Feel free to measure with your heart. Just make sure to use whole, fresh garlic cloves, and mince them yourself for the best results. Pre-minced garlic just won’t cut it for homemade red beans and rice!
Chicken Stock: Adds a layer of umami and richness, making the overall dish a little saucy, heartier, and more satisfying. You can also use water, but chicken stock adds more flavor to cook the beans.
Hot Sauce: Just a dash adds extra depth and the perfect amount of heat. Use as little or as much as you like to suit your preferences.
Herbs and Spices: Smoked paprika, Cajun seasoning, black pepper, salt, celery seed, thyme, and bay leaves create the best savory, smokey, herbaceous flavor.
Sugar: This is optional but really enhances the flavor of the beans and balances the warmth of the spices. I recommend including it for a well-rounded dish!
Rice: I typically use long-grain white rice, but brown rice, or any rice you like best will work for this easy red beans and rice recipe.
How to Make Red Beans and Rice with Sausage
Step 1. Rinse and sort the beans to remove any debris and dirt. Then, soak the beans using whatever method you prefer. (See below for soaking methods!)
Step 2. Heat a large pot or heavy-bottomed Dutch oven over medium-high heat. Once hot, add the olive oil and andouille sausage, and cook for about 5-7 minutes or until the sausage is browned. Place the sausage in a bowl, and set it aside.
Step 3. Next, in the same pot, add the diced onion, green pepper, and celery, and cook for 4-6 minutes or until the vegetables are almost translucent. Then, add 1 teaspoon of salt, hot sauce, celery seed, smoked paprika, black pepper, Cajun seasoning, and minced garlic, and continue to cook for an additional minute.
Step 4. Add the chicken broth followed by the soaked red beans, bay leaves, thyme, and sugar. Stir to combine, and be sure to get all the browned bits at the bottom of the pot. This is the secret to the best flavor! Then, add the smoked turkey leg and browned sausage.
Step 5. Next, bring the beans to a boil. Then, reduce the heat to a simmer, and cover. Let the mixture simmer for about 1.5-2 hours or until the beans are tender, stirring occasionally.
Step 6. While the beans are cooking, cook your rice according to the package instructions. Once done set it aside.
Step 7. Once the beans are tender, remove the turkey leg, shred the meat, and add it back to the beans. Let the beans simmer for an additional 5 minutes. Then, season to taste. I typically add a bit more salt!
Step 8. Serve the beans over the cooked rice with a sprinkle of green onion as garnish. Enjoy!
Soaking Methods to Prep the Beans
- Overnight Soak: Place the sorted beans in a large bowl, and cover them with water, allowing for at least 2 inches of water above the beans. Let them soak overnight (about 6-8 hours). Drain, rinse, and set aside until you’re ready to use.
- Quick Soak Method: If you’re short on time, you can add about 7-8 cups of water to a pot with the sorted beans. Bring the liquid to a boil for about 2 minutes uncovered. Then, remove the pot from the heat, cover, and let the beans sit for about an hour. Drain, rinse, and set aside until you’re ready to use.
Serving Suggestions
Red beans and rice are typically served on their own as a complete meal. Trust me. It’s plenty filling! However, if you really want to add a side, pair this recipe with options like cornbread or buttermilk biscuits.
More Delicious Recipes
- Southern Black Eyed Peas Recipe
- Dirty Rice
- The Best Chicken and Sausage Gumbo
- Asparagus Puff Pastry with Prosciutto and Gruyere
- Fried Chicken Wings
- Easy Hamburger Soup
- Southern Butter Beans
- Black-Eyed Peas Soup
FAQs
Do I have to soak my beans overnight?
No, if you don’t have time to soak your beans overnight, you can use a quick soak method. However, you definitely don’t want to skip soaking the beans altogether. If you do, they won’t cook and will be tough and hard to chew.
How spicy is this red beans and rice recipe?
Personally, I don’t think this recipe is overly spicy. It definitely has lots of warmth and flavor, but the heat isn’t overpowering. Of course, be sure to taste your beans and rice as you cook, and adjust the ingredient ratios as you see fit.
How long do leftovers last?
I recommend storing your beans and rice separately to prevent the rice from becoming mushy. When kept in airtight containers they will stay fresh in the fridge for up to one week.
Are red beans and rice freezer-friendly?
Yes! This makes for an excellent meal prep recipe. Once cool, transfer the red beans and rice to separate airtight containers, and freeze them for up to 3 months. Thaw in the fridge overnight when you’re ready to serve.
How should I reheat leftovers?
Warm individual portions in the microwave. Or, simmer leftovers in a pot over medium heat on the stove. Add more stock to your mixture if the beans become too thick or dry. You want the liquid to be a bit creamy, but not too watery.
I hope you love this Easy Red Beans and Rice Recipe! It’s savory, smokey and so delicious. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Easy Red Beans and Rice Recipe
Ingredients
- 1 lb dry red kidney beans sorted and soaked
- 1 lb andouille sausage sliced in circles
- 1 large smoked precooked turkey leg
- 2 tbsp olive oil
- 8 cloves of garlic minced
- 1 medium yellow onion diced
- 1 medium green pepper diced
- 2 stalks celery diced
- 6-7 cups of chicken stock
- 1 tbsp hot sauce
- 2 tsp smoked paprika
- 2 tsp cajun seasoning
- 1/4 tsp black pepper
- 1 tsp salt plus more to taste
- 1/4 tsp celery seeds
- 1 tsp sugar optional
- 7 sprigs thyme
- 2 bay leaves
- Rice for serving
Instructions
- Rinse and sort beans to remove debris and dirt. Then, soak peas using whatever method you prefer. See Notes below.
- Heat a large pot or heavy-bottom Dutch oven over medium-high heat. Once hot, add the olive oil and add the andouille sausage and cook for about 5-7 minutes or until cooked and browned. Remove sausage and place in a bowl and set aside.
- Next, in the same pot, add diced onion, green pepper, and celery and cook for 4-6 minutes until the vegetables are almost translucent. Then, add 1 tsp of salt, hot sauce, celery seed, smoked paprika, black pepper, cajun seasoning, and minced garlic and cook for an additional 1 minute.
- Then, add the chicken broth, followed by the red beans, bay leaves, thyme and sugar. Stir until well combined. Be sure to get all the brown bits at the bottom of the pot. Then, and the smoked turkey leg and browned sausage.
- Next, bring the beans to a boil and then reduce to a simmer and cover. Let the beans simmer for about 1.5- 2 hours or until beans are tender, stirring occasionally.
- While the beans are cooking, cook your rice according to package instructions. Once done, set aside.
- When the beans are tender, take out the smoked turkey leg, shred it, and add it back to the peas. Let the beans simmer for an additional 5 minutes. Then, give the beans a taste and adjust the seasoning as needed — I typically add a bit more salt.
- Serve the beans with the rice and add green onion as garnish.
Notes
- Overnight Soak: Place the sorted beans in a large bowl and cover them with water, allowing for at least 2 inches of water above the beans. Let them soak overnight (about 6-8 hours). Drain, rinse, and set aside until you’re ready to use.
- Quick Soak Method: If you’re short on time, you can add about 7-8 cups of water in a pot with the sorted beans and bring it to a boil for about 2 minutes uncovered. Then, remove from heat, cover, and let them sit for about an hour. Drain, rinse, and set aside until you’re ready to use.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Jess Gaertner
As a southern girl, I had my age old recipe for red beans but decided to try this one. They were delicious the first day and the leftovers were even better.
So glad you tried this recipe and liked them! Thanks for the review! 🙂
This was SO good. Super easy to make and let work its magic throughout the day. Everyone in my family loved it. I’ll definitely be making again!
So glad you loved this recipe! It’s def a go-to for an easy meal!
I grew up on rice and beans in my Hispanic household but not this kind. omggggggggg this recipe is absolutely delicious and easy to follow. I didn’t have the thyme sprigs so I just sprinkled some dried thyme. 10/10 honestly. Will be making again for my parents!
YAY! So glad you are a fan! I hope they love it as much as you!