Slow-Simmered Red Beans with Andouille and Cajun Spices

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A comforting pot of slow-simmered red beans infused with smoky andouille sausage and a blend of Cajun spices, perfect over fluffy white rice. This Cajun-inspired soup recipe, ready in about 160 minutes, pairs dried red kidney beans, andouille sausage, sliced, yellow onion, chopped 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
• 8 oz andouille sausage, sliced
• 1 large yellow onion, chopped
• 1 medium green bell pepper, chopped
• 2 celery stalks, chopped
• 4 minced garlic cloves
• 2 tbsp olive oil
• 6 cups chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 2 tbsp cajun seasoning
• to taste salt
• to taste black pepper
• 4 cups cooked white rice
• 1/4 cup chopped green onions

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Instructions

1. Step 1: Soak 1 lb dried red kidney beans overnight in cold water, then drain and rinse.
2. Step 2: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 8 oz sliced andouille sausage and cook for 5 minutes until browned and fragrant.
3. Step 3: Add 1 large chopped yellow onion, 1 medium chopped green bell pepper, 2 chopped celery stalks, and 4 minced garlic cloves. Sauté for 5 minutes until vegetables soften and smell aromatic.
4. Step 4: Stir in soaked beans, 6 cups chicken broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp smoked paprika, and 2 tbsp Cajun seasoning. Bring to a boil.
5. Step 5: Reduce heat to low, cover partially, and simmer gently for 2 to 2 1/2 hours, stirring occasionally, until beans are tender and the sauce thickens.
6. Step 6: Remove bay leaves, season with salt and black pepper to taste. Spoon over 4 cups cooked white rice and garnish with 1/4 cup chopped green onions before serving.