Red Beans and Rice Recipe

Easy Red Beans and Rice Recipe

I’m sure if you follow exactly this Recipe and your Red Beans and Rice will be seriously delicious. Even better the next day!


  • 1 1/2 pound dried red beans (preferably New Orleans Camelia brand)
  • 1 pound Andouille sausage, sliced 1/2-inch thick and cut into quarters (smoked sausage can also be used)
  • 4 tablespoons olive oil
  • 6 garlic cloves, minced
  • 2 medium onions, finely diced
  • 1 large rib celery, finely diced
  • 1 medium green bell pepper, chopped
  • 1 1/2 teaspoons black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 3 bay leaves
  • 2 teaspoons dried basil
  • 3/4 teaspoon rubbed sage
  • 1 cup chopped fresh parsley
  • 1 bunch fresh green onions, chopped
  • Cooked white long-grain rice, for serving

How To Make Red Beans and Rice

Directions: 5

  1. In a large bowl, rinse and cover beans in water and soak for at least 4 hours or overnight, should cover beans by at least an inch of water.
  2. Brown sausage in a large, heavy pot with 1 tablespoon of oil until slightly crisp over medium heat. Add remaining oil, garlic and onions. Sauté until onions become softened and fragrant. Add celery and bell pepper and sauté for 5 minutes.
  3. Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley. Cook until beans are tender and creamy, about 11/2 to 2 hours. Season to taste.
  4. To make creamier texture of the dish, fifteen minutes before serving, remove 1 cup of beans from the pot, use a fork or a mixer to mash them then return to pot. Add parsley and green onions. Simmer about 15 minutes.
  5. Season to taste, add up to 1 cup more water if beans seem too thick. Then serve over white long-grain rice.

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