Slow-Simmered Creole Red Beans with Andouille Sausage
Hearty red beans cooked slowly with smoky andouille sausage and traditional Creole spices, perfect served over fluffy white rice. This louisiana creole-inspired soups ready in about 160 minutes pairs dried red kidney beans, large, diced yellow onion, diced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 dried red kidney beans
- 12 oz, sliced into 1/4-inch rounds andouille sausage
- 1 large, diced yellow onion
- 2, diced celery stalks
- 1 medium, diced green bell pepper
- 4, minced garlic cloves
- 2 tbsp vegetable oil
- 1 cup diced tomatoes
- 6 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1 tsp smoked paprika
- to taste salt
- to taste black pepper
- 3 cups cooked, for serving white rice
- 2, sliced for garnish green onions
Instructions
- Step 1: Rinse 1 lb dried red kidney beans thoroughly and soak in water overnight, then drain.
- Step 2: Heat 2 tbsp vegetable oil in a large heavy pot over medium heat. Add 12 oz sliced andouille sausage and cook for 5 minutes until browned and fragrant.
- Step 3: Add 1 large diced yellow onion, 2 diced celery stalks, 1 diced green bell pepper, and 4 minced garlic cloves to the pot; sauté for 5-7 minutes until vegetables soften and become translucent.
- Step 4: Stir in 1 cup diced tomatoes, then add the drained beans, 6 cups chicken broth, 2 bay leaves, 1 tsp dried thyme, 1/4 tsp cayenne pepper, and 1 tsp smoked paprika. Bring to a boil.
- Step 5: Reduce heat to low, cover partially, and simmer gently for 2 to 2.5 hours, stirring occasionally until beans are tender and creamy. Season with salt and black pepper to taste.
- Step 6: Remove bay leaves. Serve the red beans hot over 3 cups cooked white rice, garnished with 2 sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Creole Red Beans with Andouille Sausage take to make?
Total time is about 160 minutes (10 min prep + 150 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 Slow-Simmered Creole Red Beans 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 dried red kidney beans from drying out.
Can I substitute ingredients in Slow-Simmered Creole Red Beans 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 Slow-Simmered Creole Red Beans with Andouille Sausage for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Simmered Creole Red Beans with Andouille Sausage?
Louisiana Creole soups 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.
