Red Beans and Rice with Sausage

Bowl of rice topped with red beans and sausage, garnished with parsley.

Red Beans and Rice with Sausage

A Southern staple, this Red Beans and Rice with Sausage is total comfort food! Red beans are simmered low and slow until soft and then cooked with spicy andouille sausage. This is hearty and comforting and the perfect way to feed a crowd.

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings servings

Calories 648kcal

Author Deborah Harroun

Ingredients

1 pound dry red beans
Water (I like to use distilled water)
1/4 cup olive oil
1 onion chopped
1 green bell pepper chopped
2 stalks celery chopped
4 cloves garlic minced
Salt and pepper
1 tablespoon dried parsley
1 tablespoon Cajun seasoning
2 teaspoons dried thyme
4 cups chicken broth
2 cups water
2 bay leaves
1 pound andouille sausage sliced
4 cups water
2 cups long grain rice
Minced parsley for serving

Instructions

Rinse the beans and place in a large bowl. Add enough water to cover the beans by a few inches. Let the beans soak overnight.
1 pound dry red beans, Water
When you are ready to start cooking, drain and rinse the beans. Set aside.
In a large pot (I like to use my Dutch oven), heat the olive oil over medium heat. Add the onion, bell pepper, and celery. Cook, stirring often, until softened, about 5 minutes. Add the garlic in the last 30 seconds. Season with salt and pepper.
1/4 cup olive oil, 1 onion, 1 green bell pepper, 2 stalks celery, 4 cloves garlic, Salt and pepper
Sprinkle in the dried parsley, cajun seasoning, and thyme. Cook for another minute or two, until fragrant.
1 tablespoon dried parsley, 1 tablespoon Cajun seasoning, 2 teaspoons dried thyme
Stir in the chicken broth and water. Add the bay leaves. Bring to a boil, then reduce the heat to a simmer. Let the mixture cook until the beans are soft, about 2 hours. You’ll want to stir it every now and again to make sure nothing sticks to the bottom of the pot.
4 cups chicken broth, 2 cups water, 2 bay leaves
Stir the sausage into the beans, and continue to cook for another 30 minutes.
1 pound andouille sausage
After you add the sausage, prepare the rice. Bring the water and rice to a boil in a saucepan. Reduce the heat, cover the pan, and simmer for 20 minutes.
4 cups water, 2 cups long grain rice
Serve the beans and sausage over the rice. Garnish with parsley, if desired.
Minced parsley

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Total time does not include time for soaking the beans.

Nutrition