Recipe

New Orleans-Style Red Beans and Rice

Creamy slow-simmered red beans with the trinity, smoked sausage, and Cajun spice, served the right way over fluffy rice.

By Matt Campbell

•

4.8 (214)

A steaming bowl of New Orleans-style red beans and rice with sliced andouille sausage on top, glossy creamy beans, and chopped green onions, photographed on a wooden kitchen table in warm natural light

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Red beans and rice is one of those dishes that feels like it has a pulse. It bubbles quietly on the stove, the kitchen smells like onions and smoke and pepper, and you keep “just tasting” until you accidentally eat half a bowl standing up.

This is the New Orleans Monday pot version: dried red kidney beans simmered low and slow with the trinity (onion, celery, bell pepper), garlic, Cajun seasoning, and smoked sausage or andouille. The goal is creamy beans with a little texture, a broth that clings to rice, and enough savory depth to make leftovers arguably better than day one.

Chopped onion, celery, and green bell pepper on a wooden cutting board with a chef's knife, ready for cooking in a home kitchen

Why It Works

Big flavor from simple moves: browning the sausage, sweating the trinity, and simmering with a bay leaf does most of the heavy lifting.
Creamy without cream: part of the beans get mashed near the end so the pot thickens naturally.
Weeknight friendly… if you plan ahead: soak overnight or use a quick soak, then let the stove do its thing while you live your life.
Flexible: make it meat-forward, lighter, or fully vegetarian without losing the soul of the dish.

Pairs Well With

Storage Tips

How to Store Leftovers

Fridge: Cool beans and rice separately if you can. Store in airtight containers for up to 3 to 4 days. The beans will thicken a lot as they sit.
Reheat: Warm beans on the stove over medium-low with a splash of water or broth, stirring often. Microwave works too, but add a spoonful of liquid first so they turn creamy again instead of pasty.
Freezer: Freeze the beans (with or without sausage) in freezer-safe containers or bags for up to 3 months for best quality.
Thawing: Thaw overnight in the fridge, or reheat from frozen in a covered pot with a little water, stirring occasionally until loose and hot.

Pro tip: The flavor gets deeper on day two. This is one of those dishes that meal preps like a champ.

Common Questions

Do I have to soak the beans?

No, but it helps. An overnight soak shortens cooking time and helps the beans cook more evenly. If you forgot, do a quick soak: boil beans for 2 minutes, cover, and let sit 1 hour, then drain.

Why are my beans still hard?

Usually one of four things: they are old, the simmer is too low, you added acidic ingredients too early, or your water is very hard (mineral-heavy). Keep it at a gentle simmer, and save vinegar or citrus for the end. If beans are old, they can take significantly longer.

Should I use red kidney beans or small red beans?

Either works. Small red beans are more traditional in many New Orleans kitchens and can get extra creamy. Standard red kidney beans are easier to find and still make a fantastic pot.

Is it supposed to be thick?

Yes. The pot should be creamy and spoon-coating, not soupy. If it gets too thick, loosen with water or broth. If it is too thin, simmer uncovered a bit longer and mash more beans.

Can I make this in a slow cooker?

You can, but I prefer the stovetop for better control and faster thickening. If using a slow cooker, do not cook kidney beans from dry at low temperature. For best safety, soak (or quick-soak), then boil the beans briskly for 10 minutes, drain, and proceed. Sauté the trinity and sausage in a skillet, then cook on low until tender. Mash some beans at the end and adjust seasoning.

What is the vegetarian swap that still tastes legit?

Use smoked paprika plus a little extra thyme, and add a vegetarian smoked sausage or a few dashes of liquid smoke. Finish with butter or olive oil for richness.

What other meats can I use besides andouille?

Smoked sausage is the weeknight-friendly classic, but ham hock, pickled pork, or tasso are all traditional options. Add one of those at the simmer stage for extra depth, then pull it out at the end, shred the meat if you want, and stir it back in.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottomed pot or Dutch oven (6 to 8 quarts)
Chef’s knife and cutting board
Wooden spoon
Measuring spoons
Fine-mesh strainer (for draining soaked beans)
Pot for rice (or rice cooker)

I love dishes that give you permission to be slightly imperfect, and red beans and rice is exactly that. You can eyeball the seasoning, swap the sausage, mash more beans when you want it creamier, and somehow it still lands. The first time I made a proper Monday pot, I kept hovering over the stove like it was going to reveal a secret. It did, kind of. The secret is patience, a good stir, and tasting as you go until the pot tastes like it has a story.

New Orleans-Style Red Beans and Rice

(4.8 (214) Reviews)

Prep Time 20 mins (plus soak time)

Cook Time 2 hrs 15 mins

Total Time 2 hrs 35 mins (plus soak time)

Servings 6

Ingredients

Dried beans: 1 pound dried red kidney beans or small red beans, rinsed and picked over
For soaking (optional): water to cover by 2 inches
Oil: 1 tablespoon neutral oil (use only if the pot is dry)
Sausage: 12 to 14 ounces andouille or smoked sausage, sliced into 1/2-inch rounds
The trinity: 1 large yellow onion, diced
2 celery ribs, diced
1 green bell pepper, diced
Garlic: 4 cloves, minced
Seasoning: 2 teaspoons Cajun seasoning (start here and adjust)
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon cayenne, optional
Aromatics: 1 bay leaf
Liquid: 6 cups low-sodium chicken broth (or water)
Salt: 1 to 1 1/2 teaspoons kosher salt, to taste (go light at first if your sausage or broth is salty)
Finish: 1 tablespoon apple cider vinegar or hot sauce, to taste
2 to 3 green onions, sliced
For serving: 3 cups cooked white rice (about 1 cup dry)

Optional traditional add-ins

1 small ham hock, a piece of pickled pork, or 4 to 6 ounces tasso (add during the simmer for extra smoky depth)

Vegetarian option

Swap broth for vegetable broth
Skip sausage or use 12 ounces vegetarian smoked sausage
Add 1 extra teaspoon smoked paprika and 1 teaspoon soy sauce or tamari for depth
Finish with 1 tablespoon butter or 1 to 2 tablespoons olive oil

Simple rice method

Rinse 1 cup long-grain white rice. Combine with 2 cups water and a pinch of salt. Bring to a boil, cover, reduce to low, and cook 15 minutes. Off heat, rest 10 minutes, then fluff.

Instructions

Soak the beans (recommended): Cover beans with water by 2 inches and soak 8 to 12 hours. Drain and rinse.
If quick soaking: cover beans with water, boil 2 minutes, cover, rest 1 hour, then drain and rinse.
Brown the sausage: Heat a Dutch oven over medium. Add sausage and cook until browned in spots, 4 to 6 minutes. If the pot seems dry, add a splash of oil. Remove sausage to a plate, leaving the drippings behind.
Sweat the trinity: Add onion, celery, and bell pepper to the pot. Cook, stirring, until softened and starting to turn sweet, 8 to 10 minutes. Add garlic and cook 30 seconds.
Build the base: Stir in Cajun seasoning, smoked paprika, thyme, black pepper, and cayenne (if using). Let the spices toast for 30 seconds.
Simmer: Add drained beans, bay leaf, and broth. Bring to a boil, then reduce to a gentle simmer (think bare bubbles). Partially cover and cook, stirring occasionally, until beans are tender, 1 1/2 to 2 hours.
Keep an eye on liquid: If it starts looking dry before the beans are tender, add a splash of water or broth.
Mash for creaminess: When beans are tender, mash to thicken. You can remove 1 to 2 cups of beans (mostly beans, not liquid) to a bowl, mash with a fork, then stir it back in. Or go simpler and mash right in the pot with a potato masher until it looks creamy but still has some whole beans.
Add sausage back: Stir browned sausage back in and simmer 15 to 20 minutes to marry flavors. Remove bay leaf.
Season like you mean it: Taste and add salt as needed. (I usually start light and adjust at the end since sausage and broth can bring plenty of salt.) Finish with a small splash of vinegar or a few dashes of hot sauce to wake everything up.
Serve: Spoon beans over warm rice. Top with sliced green onions. If you want to go full cozy, add more hot sauce at the table.

A pot of red beans simmering on a stovetop with visible sausage slices and a wooden spoon resting on the rim, steam rising in a home kitchen

Make-ahead notes

Best strategy: Make the beans 1 day ahead. Cool, refrigerate, then reheat gently with a splash of broth or water.
Rice: Cook fresh the day you serve, or make ahead and reheat with a tablespoon of water covered in the microwave for fluffy texture.

Nutrition information is estimated.

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