Slow-Simmered Red Beans with Andouille Sausage
A hearty bowl of red beans slow-cooked with smoky andouille sausage and classic Cajun seasonings, perfect over steamed rice. This louisiana creole-inspired soups ready in about 165 minutes pairs dried red kidney beans, medium yellow onion, diced, celery stalks, diced 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 andouille sausage, sliced into 1/4-inch rounds
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 2 tbsp vegetable oil
- 6 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1/4 tsp cayenne pepper
- to taste salt
- to taste black pepper
- 4 cups white rice, cooked
Instructions
- Step 1: Rinse 1 lb dried red kidney beans under cold water, then soak them overnight or quick soak by boiling in water for 5 minutes and letting sit 1 hour; drain and set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 12 oz sliced andouille sausage and brown for 5 minutes until edges are crispy; remove and set aside.
- Step 3: To the pot, add 1 diced medium yellow onion, 2 diced celery stalks, and 1 diced green bell pepper; sauté for 6-7 minutes until softened and fragrant.
- Step 4: Add 4 minced garlic cloves and cook for 1 minute until fragrant. Return the sausage to the pot along with the soaked beans.
- Step 5: Pour in 6 cups chicken broth, add 2 bay leaves, 1 tsp dried thyme, and 1/4 tsp cayenne pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours until beans are tender and sauce thickens, stirring occasionally.
- Step 6: Season with salt and black pepper to taste. Serve hot over 4 cups cooked white rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Red Beans with Andouille Sausage take to make?
Total time is about 165 minutes (15 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 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 Red Beans with 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 Red Beans with 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 Red Beans with 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.
