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Southern Red Beans And Rice Recipe
Ben Carraoli

Southern Red Beans And Rice Recipe

I just finished making this soul‑satisfying bowl of Southern red beans and rice, 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.
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Total Time 11 hours 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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).