Slow-Simmered Cajun Red Beans with Andouille Sausage

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A hearty and spicy slow-cooked dish featuring creamy red beans and smoky Andouille sausage, perfect for a comforting Mardi Gras meal. This Caribbean Mardi Gras recipe, ready in about 130 minutes, pairs dried red kidney beans, Andouille sausage, sliced, and yellow onion, diced for a weeknight-friendly dinner. Each serving lands at about 420 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 "Build a week of meals around this recipe" 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 cup dried red kidney beans
• 8 oz Andouille sausage, sliced
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 4 cups chicken broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups (for serving) cooked white rice
• 2 tbsp green onions, sliced

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Instructions

1. Step 1: Rinse 1 cup dried red kidney beans and soak them in water overnight or for at least 6 hours to soften.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 8 oz sliced Andouille sausage and cook for 5 minutes until browned and fragrant.
3. Step 3: Add 1 medium diced yellow onion, 1 medium diced green bell pepper, and 2 diced celery stalks to the pot. Sauté for 6-7 minutes until vegetables soften and become translucent.
4. Step 4: Stir in 4 minced garlic cloves, 1 tsp dried thyme, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until spices are fragrant.
5. Step 5: Drain soaked beans and add them to the pot along with 4 cups chicken broth and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer, uncovered, for 1.5 to 2 hours, stirring occasionally until beans are tender and the mixture thickens.
6. Step 6: Remove bay leaf, adjust seasoning with salt and pepper as needed. Serve the red beans hot over 4 cups cooked white rice, garnished with 2 tbsp sliced green onions.