Soulful Spiced Red Beans and Rice with Andouille

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Traditional red beans slow-simmered with smoky andouille sausage and warm spices, served over fluffy white rice for a comforting soul food classic. This southern american-inspired rice & grains ready in about 140 minutes pairs large, diced yellow onion, medium, diced green bell pepper, diced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, soaked overnight and drained dried red kidney beans
• 12 oz, sliced into 1/4-inch rounds andouille sausage
• 1 large, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 3 cloves, minced garlic cloves
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 leaves bay leaves
• 6 cups chicken broth
• 2 cups, uncooked long grain white rice
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup sliced, for garnish green onions

Instructions

1. Step 1: In a large heavy-bottom pot, heat 2 tbsp olive oil over medium heat until shimmering. Add 12 oz sliced andouille sausage and cook for 5 minutes, stirring occasionally, until browned and fragrant.
2. Step 2: Add 1 large diced yellow onion, 1 medium diced green bell pepper, and 2 diced celery stalks. Sauté together for 7 minutes until vegetables are tender.
3. Step 3: Stir in 3 minced garlic cloves, 1 tsp dried thyme, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, and 2 bay leaves, cooking for 1 minute until spices release aroma.
4. Step 4: Add 1 lb soaked and drained dried red kidney beans and 6 cups chicken broth. Bring to a boil, then reduce heat to low and simmer uncovered gently for 1.5 to 2 hours until beans are tender, stirring occasionally. Add water if needed.
5. Step 5: While beans cook, rinse 2 cups uncooked long grain white rice under cold water until clear. Combine with 4 cups water and 1 tsp salt in a pot, bring to a boil, cover, reduce heat to low, and simmer for 18 minutes until water is absorbed and rice is fluffy.
6. Step 6: Once beans are tender, season with 2 tsp salt and 1 tsp black pepper. Remove bay leaves.
7. Step 7: Serve red beans ladled over the cooked white rice, garnished with 1/4 cup sliced green onions.