Low Country Red Beans and Rice with Andouille Sausage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting and savory dish combining smoky Andouille sausage with tender red beans and fluffy rice, inspired by Southern coastal flavors. This southern-inspired pork ready in about 135 minutes pairs Andouille sausage, sliced, dried red kidney beans, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 120 min Serves 4 Southern cuisine 510 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Rinse 1 cup dried red kidney beans and soak them in water overnight or at least 6 hours; drain before cooking.
  2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 2 diced celery stalks, and 1 small diced green bell pepper; sauté for 5-6 minutes until softened.
  3. Step 3: Stir in 3 cloves minced garlic, 1 tsp dried thyme, 1/4 tsp cayenne pepper, and 1 bay leaf, cooking for 1 minute until fragrant.
  4. Step 4: Add the soaked beans, 12 oz sliced Andouille sausage, 4 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours until beans are tender and sauce is thickened, stirring occasionally.
  5. Step 5: Meanwhile, rinse 1 cup long grain white rice and cook it with 2 cups water in a covered pot over low heat for 18 minutes until fluffy.
  6. Step 6: Remove the bay leaf from the beans. Serve the Andouille sausage and red beans over the cooked rice for a hearty meal.

Frequently asked questions

How long does Low Country Red Beans and Rice with Andouille Sausage take to make?

Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Low Country Red Beans and Rice with Andouille Sausage?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep andouille sausage, sliced from drying out.

Can I substitute ingredients in Low Country Red Beans and Rice with Andouille Sausage?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Low Country Red Beans and Rice with Andouille Sausage for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Low Country Red Beans and Rice with Andouille Sausage?

Southern pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes