Slow-Cooked Andouille Sausage and Red Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A hearty New Orleans-inspired slow-cooked dish featuring smoky andouille sausage simmered with creamy red beans and spices. This Caribbean-inspired Mardi Gras recipe, ready in about 255 minutes, pairs dry red kidney beans, yellow onion, diced, green bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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.

Ingredients

• 1 lb dry red kidney beans
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups chicken broth
• 2 bay leaves
• 1 tsp thyme, dried
• 1/4 tsp cayenne pepper
• 1 tsp paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 4 cups white rice, cooked

Instructions

1. Step 1: Rinse 1 lb dry red kidney beans under cold water and soak overnight or quick-soak by boiling for 2 minutes and resting for 1 hour, then drain.
2. Step 2: In a large slow cooker, heat 2 tbsp olive oil over medium heat in a skillet. Add 1 lb sliced andouille sausage and sauté for 5 minutes until browned on both sides. Transfer sausage to the slow cooker.
3. Step 3: Add 1 large diced yellow onion, 1 medium diced green bell pepper, 3 diced celery stalks, and 4 minced garlic cloves to the same skillet. Cook for 5 minutes until softened and fragrant, then add to the slow cooker.
4. Step 4: To the slow cooker, add the soaked beans, 6 cups chicken broth, 2 bay leaves, 1 tsp dried thyme, 1/4 tsp cayenne pepper, 1 tsp paprika, 1 1/2 tsp salt, and 1 tsp black pepper. Stir to combine.
5. Step 5: Cook on low for 8 hours or high for 4 hours until beans are tender and creamy.
6. Step 6: Discard bay leaves and serve the red beans and sausage hot over 4 cups cooked white rice.