Slow-Simmered Creole Red Beans with Andouille Sausage

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Hearty red beans cooked slowly with smoky andouille sausage and traditional Creole spices, perfect served over fluffy white rice. This Louisiana Creole-inspired soup recipe, ready in about 160 minutes, pairs dried red kidney beans, andouille sausage, yellow onion 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

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Instructions

1. Step 1: Rinse 1 lb dried red kidney beans thoroughly and soak in water overnight, then drain.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Remove bay leaves. Serve the red beans hot over 3 cups cooked white rice, garnished with 2 sliced green onions.