There’s nothing quite like a steaming bowl of red beans and rice to bring the comforting warmth of Southern cooking to your table. This dish is rich with bold spices, savory sausage, and tender beans simmered together until they reach a creamy, flavorful perfection. A weekday dinner or Sunday supper favorite, red beans and rice offer both simplicity and depth, making them a cherished classic in Cajun and Creole kitchens alike.
Traditionally associated with Mondays in Louisiana—when laundry day called for a low-effort, slow-cooked meal—this recipe makes it easy to bring that soulful tradition into any home kitchen. The classic mirepoix of onion, celery, and bell pepper (the Cajun “holy trinity”) provides the aromatic foundation, while garlic and warming spices elevate the flavor. The addition of browned sausage adds smokiness and heartiness that round out the dish beautifully.
While this version uses canned red kidney beans for convenience, the long simmer time allows the flavors to meld and the sauce to thicken luxuriously. For extra creaminess, lightly mashing a few beans before serving helps mimic that slow-cooked texture you’d get from dried beans. A scoop of fluffy white rice soaks up the spicy, savory sauce, and garnishing with fresh herbs like parsley or green onion gives it a bright finish.
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Serve this dish with a slice of warm cornbread or a side of greens for a complete Southern comfort meal. Whether you’re feeding a family or meal-prepping for the week, this one-pot wonder is always a hit.
Servings and timing:
Yield: Serves 6
Total Time: 1 hour 15 minutes
Ingredients :
- 1 tablespoon oil or butter
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon oregano
- 2 (15 oz) cans red kidney beans, drained and rinsed
- 3 cups chicken broth or water
- 1 bay leaf
- 12 oz smoked sausage, sliced (and browned, optional)
- 2 cups cooked white rice
- Optional: chopped parsley or green onions for garnish
Instructions:
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