Slow-Simmered Red Beans with Andouille and Cajun Spices

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 soups ready in about 160 minutes pairs dried red kidney beans, andouille sausage, sliced, large 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.

Prep: 10 min Cook: 150 min Serves 6 Cajun cuisine 400 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Simmered Red Beans with Andouille and Cajun Spices 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 Red Beans with Andouille and Cajun Spices?

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 Red Beans with Andouille and Cajun Spices?

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 Red Beans with Andouille and Cajun Spices 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 Red Beans with Andouille and Cajun Spices?

Cajun 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.

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