Slow Simmered Louisiana Red Beans and Andouille Sausage
Hearty and comforting slow-cooked red beans infused with smoky andouille sausage and traditional Cajun spices, perfect over steamed rice. This louisiana creole-inspired soups ready in about 190 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 410 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 andouille sausage, sliced
- 1 cup yellow onion, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 tbsp vegetable oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 leaves bay leaves
- 1/4 tsp cayenne pepper
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 6 cups water
- 4 cups white rice, cooked
Instructions
- Step 1: Rinse and soak 1 lb dried red kidney beans overnight in cold water; drain before cooking.
- Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat; add 1 cup diced yellow onion, 1/2 cup diced green bell pepper, 1/2 cup diced celery, and sauté for 5 minutes until softened.
- Step 3: Add 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp dried thyme, 1/4 tsp cayenne pepper, and cook for 1 minute until aromatic.
- Step 4: Stir in the 12 oz sliced andouille sausage and cook for 3 minutes to release flavors.
- Step 5: Add the soaked beans, 6 cups water, 2 bay leaves, 1 1/2 tsp salt, and 1/2 tsp black pepper; bring to a boil.
- Step 6: Reduce heat to low and simmer uncovered for 2 to 3 hours, stirring occasionally, until beans are tender and sauce thickens.
- Step 7: Remove bay leaves; adjust seasoning as needed.
- Step 8: Serve hot over 4 cups of freshly cooked white rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Simmered Louisiana Red Beans and Andouille Sausage take to make?
Total time is about 190 minutes (10 min prep + 180 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 Louisiana Red Beans and 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 Louisiana Red Beans and 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 Louisiana Red Beans and 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 Louisiana Red Beans and 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.
