Slow-Cooked Red Beans with Andouille Sausage and Aromatics

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Hearty red beans simmered low and slow with smoky Andouille sausage, onion, bell pepper, and celery, served over fluffy rice. This southern soul food-inspired comfort food ready in about 195 minutes pairs pound dried red kidney beans, medium, diced yellow onion, medium, diced green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 pound dried red kidney beans
• 12 ounces, sliced into 1/2-inch rounds andouille sausage
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 3, minced garlic cloves
• 4 cups chicken broth
• 2 bay leaves
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 4 cups long grain white rice, cooked

Instructions

1. Step 1: Rinse 1 pound dried red kidney beans and soak in cold water overnight for at least 8 hours. Drain and rinse before cooking.
2. Step 2: In a large heavy pot, sauté 12 ounces sliced andouille sausage over medium heat for 5 minutes until browned and fragrant. Remove sausage and set aside, leaving drippings in the pot.
3. Step 3: Add 1 medium diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the pot. Cook for 6-8 minutes until softened and aromatic.
4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute more.
5. Step 5: Return the sausage to the pot along with the soaked kidney beans, 4 cups chicken broth, 2 bay leaves, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1/4 teaspoon cayenne pepper, 1 1/2 teaspoons salt, and 1 teaspoon black pepper.
6. Step 6: Bring to a boil, reduce heat to low, cover, and simmer gently for 2 to 3 hours, stirring occasionally, until the beans are tender and the mixture thickens to a creamy consistency.
7. Step 7: Remove bay leaves and adjust seasoning if needed. Serve hot over 4 cups cooked long grain white rice.