Slow-Simmered Cajun Red Beans with Andouille Sausage

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired Mardi Gras recipe, ready in about 130 minutes, pairs dried red kidney beans, Andouille sausage, sliced, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 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

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.