Kimberly Recipes

Name: Easy Red Beans and Rice with Andouille Sausage - Country Dinner Recipe
Prep time: 20 min
Cook time: 130 min
Total time: 150 min
Yield: 8 servings
Ingredients: 1 pound dried red beans; 2 tablespoons olive oil; 12 to 14 ounces andouille sausage, sliced into 1/4-inch rounds; 1/2 tablespoon butter; 1 large yellow onion, diced; 2 celery ribs, diced; 1 small red bell pepper, diced; 1 small green bell pepper, diced; 6 cloves garlic, minced; 1 teaspoon salt, or to taste; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon paprika; 1/8 teaspoon cayenne pepper, or to taste; Freshly ground black pepper, to taste; 6 to 7 cups low-sodium vegetable broth (or chicken broth); 2 bay leaves; 1/2 cup fresh parsley, chopped (plus extra for garnish); 1/4 cup green onions, chopped (plus extra for garnish); 1 1/2 cups long-grain brown or white rice, cooked according to package directions

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Easy Red Beans and Rice with Andouille Sausage - Country Dinner Recipe

August 06, 2026

There's something magical about a pot of Red Beans and Rice simmering on the stove. It's the kind of dish that fills your home with the comforting aroma of garlic, thyme, and smoked sausage, instantly transporting you to a cozy Southern kitchen. This is Country Meals Southern Style at its finest—hearty, soulful, and made with love. And the best part? It's surprisingly affordable, making it one of the best Cheap Sunday Dinner Ideas for feeding a crowd without breaking the bank.

Easy Red Beans and Rice with Andouille Sausage - Country Dinner Recipe

If you've been hunting for Red Beans And Rice Recipes that are both easy and impressive, you've found it. This version uses Easy Red Beans And Rice With Sausage, featuring spicy andouille sausage that adds a smoky kick. It's also incredibly versatile—you can adjust the heat to your liking, making it one of those Dinner Recipes For Sensitive Stomachs that still delivers bold flavor. Plus, it's a fantastic option for Red Bean And Sausage Recipes to meal prep for the week. So grab your Dutch oven and let's create a pot of pure Southern comfort that your whole family will love.

Easy Red Beans and Rice with Andouille Sausage - Country Dinner Recipe

⭐⭐⭐⭐⭐ 4.8 (47 ratings)

⏱️ Prep: 20 mins 🍳 Cook: 130 mins 🍽️ Servings: 8

Ingredients

Beans & Sausage

1 pound dried red beans 2 tablespoons olive oil 12 to 14 ounces andouille sausage, sliced into 1/4-inch rounds

Vegetables & Aromatics

1/2 tablespoon butter 1 large yellow onion, diced 2 celery ribs, diced 1 small red bell pepper, diced 1 small green bell pepper, diced 6 cloves garlic, minced

Seasonings

1 teaspoon salt, or to taste 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon paprika 1/8 teaspoon cayenne pepper, or to taste Freshly ground black pepper, to taste

Broth & Finish

6 to 7 cups low-sodium vegetable broth (or chicken broth) 2 bay leaves 1/2 cup fresh parsley, chopped (plus extra for garnish) 1/4 cup green onions, chopped (plus extra for garnish)

For Serving

1 1/2 cups long-grain brown or white rice, cooked according to package directions

Instructions

Soak the beans: Begin by soaking the dried red beans in a large pot or bowl, covering them with water by about 2 inches. Let them soak for at least 8 hours or overnight.
Cook the sausage: When you're ready to cook, heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the andouille sausage slices and cook until browned on both sides, stirring frequently. Remove the sausage with a slotted spoon and set aside.
Sauté the vegetables: Melt the butter in the same pot, then add the diced onion. Sauté for 3 minutes until the onion starts to soften. Next, add the celery and both bell peppers, cooking for another 4 minutes. If needed, add a bit more butter. Stir in the minced garlic and cook for just 15 seconds until fragrant.
Season the base: Sprinkle in the salt, oregano, thyme, paprika, cayenne, and black pepper. Cook for 1 minute, stirring constantly. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot to infuse extra flavor.
Simmer the beans: Drain and rinse the soaked beans, then add them to the pot along with the browned sausage. Toss in the bay leaves, increase the heat to high, and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 1 1/2 to 2 hours, until the beans are soft and tender. Check at the 1 1/2-hour mark by mashing a bean between your fingers—the skin should offer slight resistance, but the inside should be creamy like a baked potato.
Thicken the pot: Once the beans are done, remove and discard the bay leaves. Scoop out 1 cup of beans and mash them with a fork. Return the mashed beans to the pot and stir until everything is well combined, creating a richer, thicker texture.
Finish and adjust: If the mixture seems too thick, add up to 1 cup of water or broth. Taste and adjust the seasonings as needed. Stir in the chopped parsley and green onions, then cook for an additional 5 minutes.
Serve: Take the pot off the heat and serve the beans ladled over a bed of cooked rice. Garnish with extra parsley and green onions if desired.