Do Share Recipe

Southern Red Beans And Rice Recipe | Hearty, Classic & Delicious

I just finished making this soul‑satisfying bowl of Southern red beans and rice recipe, and I couldn’t wait to tell you about it. When I first smelled the aroma of onions, celery, bell pepper and garlic sautéing, I knew I was onto something special. The creamy beans, spiced just right, paired with fluffy white rice—it brought back memories of a cozy Sunday dinner.

As I stirred the pot and let the flavors meld, I felt the warmth of Southern hospitality right in my kitchen. You can also enjoy similar comfort flavors in Slow Cooker Creamy Tomato Basil Chicken Recipe. So let me walk you through how I made this classic recipe and how you can too—easy, comforting, and perfect for a family‑style gathering.

Ingredients

Here’s what I used—and why each element matters for a truly authentic dish:

1 pound dry red beans (you can use the smaller “red beans” rather than larger kidney beans for better texture and shape).
¼ cup olive oil (helps sauté the vegetables and build the base flavour).
1 large onion, chopped (adds sweetness and depth as it softens).
1 green bell pepper, chopped (classic “holy trinity” component – lifts the dish with a little brightness).
2 stalks celery, chopped (completes the vegetable base and gives some texture).
2 tablespoons minced garlic (for that punchy garlic‑kick that ties everything together).
6 cups water (to cook the beans, giving them room to soften and absorb flavour).
2 bay leaves (infuse a subtle, warm herbal flavour).
1 tablespoon dried parsley (adds some herbaceous lift).
1 teaspoon dried thyme (for mild earthy and aromatic notes).
1 teaspoon Cajun seasoning (this brings the Cajun root of the recipe alive).
½ teaspoon cayenne pepper (a little heat to round things off).
¼ teaspoon dried sage (a touch of complexity in the spice mix).
1 pound andouille sausage, sliced (adds smoky, meaty flavour — essential for the original. )
4 cups water (for the rice‑cooking step).
2 cups long‑grain white rice (serves as the classic foundation beneath the beans). You may also love Shrimp Orzo Recipe for another hearty, one‑pot meal.

Note: Serves eight.

Variations

If you’re looking to tweak the recipe, here are some great alternatives:

Go dairy‑free by skipping any optional cheese garnish—this dish doesn’t rely on dairy so it still shines.
Make it lower‑sodium by using a mild sausage and reducing added salt; you can replace some or all of the sausage with smoked turkey or ham for flavour without heavy salt.
For a vegetarian twist, omit the sausage and add extra smoked paprika, liquid smoke, or smoked tofu to furnish that meaty, smoky character.
Add in flavour‑enhancing extras like chopped fresh parsley or green onion at the end for brightness; some folks even stir in a splash of apple cider vinegar in each serving for a tangy lift.
If you’d like more heat, crank up the cayenne or add sliced jalapeños right before serving for fresh spicy zip.

Cooking Time

Prep Time: 25 minutes
Cooking Time: 3 hours 5 minutes (plus 8 hours soaking)
Total Time: 11 hours 30 minutes (including soak)

Equipment You Need

Large stockpot: to soak and cook the beans fully.
Skillet: for sautéing the onion, pepper, celery and garlic.
Saucepan with lid: to cook the rice gently and evenly.
Measuring cups and spoons: to ensure accurate seasoning and liquids.
Stirring spoon (preferably wooden): to monitor and stir the beans during simmering.

How to Make Southern Red Beans and Rice Recipe Name?

Prepare the beans and vegetables

First, rinse the dry red beans and cover them with plenty of water in a large pot, then let them soak overnight. As I did this, I noted that the beans should be fully submerged so they can soften uniformly.

Sauté the holy trinity‑style vegetables

Next, heat the olive oil in a skillet and cook the chopped onion, green bell pepper, celery and minced garlic for about 3‑4 minutes. I watched for the onions to become translucent and the pepper to soften slightly, which releases flavour into the oil.

Combine beans, aromas & sausage

Transfer the soaked beans (and discard their soak‑water) into a large pot with six cups fresh water, then add the cooked veggies, bay leaves, parsley, thyme, Cajun seasoning, cayenne powder and sage. Bring the mix to a boil, then reduce heat and simmer for roughly 2½ hours.

After that time, stir in the sliced andouille sausage and let it simmer another 30 minutes. Meanwhile, cook your rice: bring four cups of water and the rice to a boil, reduce heat, cover and cook for 20 minutes. Finally, serve the beans spooned over the rice for a hearty plate of comfort.

Additional Tips for Making this Recipe Better

Here are some things I discovered while making this:

I make sure to soak the beans overnight — it helps them cook evenly and prevents that chalky‑undercooked texture.
I constantly stirred the pot during the long simmer to keep the beans from sticking and burning on the bottom, especially as they thicken.
I taste about 15 minutes before the end and adjust seasoning (salt, pepper, extra cayenne) because the flavours deepen as it simmers.
I let the beans sit off the heat for 10 minutes before serving — that pause helps the sauce set and makes scooping easier.
If I have a ham bone or leftover bacon, I’ll toss it in during the bean‑simmer for extra smoky depth (then remove it before serving).

How to Serve Southern Red Beans and Rice Recipe Names?

Serving this dish feels like sharing a warm hug on a plate. Scoop the beans generously over fluffy rice in deep bowls. Garnish with a sprinkle of chopped green onion or fresh parsley for colour pop. Offer hot sauce or a few dashes of apple cider vinegar on the side so each person can dial up tang or heat to preference.

For plating, a shallow bowl keeps the rice visible beneath the beans, which makes it more inviting. Serve with cornbread, collard greens or a crisp side salad to round out the meal.

Nutritional Information

Here’s what each generous serving brings in:

Calories: 630 kcal
Protein: 24 g
Carbohydrates: 79 g
Fat: 24 g

Make Ahead and Storage

Storage in the fridge

Once cooked and cooled, I store the beans and rice separately in airtight containers. Keeping them separate prevents the rice from turning mushy. The beans stay fresh in the fridge for up to one week.

Freezing

For longer‑term storage, I portion the cooled beans and rice into freezer bags, pressing out excess air. I freeze them for up to three months.

Reheating

When ready to serve, I thaw overnight in the fridge (if frozen) or reheat directly from chilled. I warm the beans gently on low heat, stirring in a splash of water if they’ve thickened too much, and heat the rice in a separate pot or safe microwave container to restore its fluffy texture.

Why You’ll Love This Recipe?

Here’s what makes this dish so special:

Simple yet soulful: This one‑pot bean and rice combo is easy to pull together but delivers big on comfort.
Versatile and forgiving: You can adjust sausage type, spice level or add smoked meats depending on what you have on hand.
Crowd‑pleaser with heritage: Rooted in the Cajun tradition, it’s hearty and satisfying—perfect for gatherings or family dinners.
Great dietary flexibility: With tweaks, you can easily make it vegetarian, dairy‑free, or lower‑fat without losing the flavour.
Budget‑friendly and flavour‑rich: Dry beans, rice and vegetables cost little but produce a deep, rich taste that feels elevated.

Ben Carraoli