Slow Simmered Louisiana Red Beans and Andouille Sausage

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

Hearty and comforting slow-cooked red beans infused with smoky andouille sausage and traditional Cajun spices, perfect over steamed rice. This Louisiana Creole-inspired soup recipe, 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 garlic cloves, minced
• 2 tbsp vegetable oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 2 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

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse and soak 1 lb dried red kidney beans overnight in cold water; drain before cooking.
2. 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.
3. 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.
4. Step 4: Stir in the 12 oz sliced andouille sausage and cook for 3 minutes to release flavors.
5. 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.
6. Step 6: Reduce heat to low and simmer uncovered for 2 to 3 hours, stirring occasionally, until beans are tender and sauce thickens.
7. Step 7: Remove bay leaves; adjust seasoning as needed.
8. Step 8: Serve hot over 4 cups of freshly cooked white rice.