Ingredients
Method
- Heat the olive oil in a large pot or dutch oven over medium heat. Add the sausage and brown for about 3 minutes.
- Add in the onion, celery, and green bell pepper and saute until softened, about 3 minutes. Add in the garlic and cook 1 additional minute, until fragrant.
- Add in dried red beans, veggie broth or water, and cajun seasoning. Bring to a boil, cover, and reduce to a simmer.
- Simmer on low for 3 hours (*see note for pre-soaked time). Stirring occasionally. Checking and adjusting liquid if necessary. The beans should be soft enough to mash with a potato masher or fork.
- Toward the end of cooking, mash a small section of the beans (making sure to move the sausage out of the way) with a fork or potato masher (this gives it that signature creamy consistency). Stir.
- Add salt to taste. Taste and adjust seasoning, if necessary. If your beans still aren't super soft, add 1/2-1 cup of water (if they are looking dry), cover, and continue cooking until the beans are to your liking.
- Serve with white rice and garnish with green onion. Enjoy!
Notes
Tips for the Best Red Beans and Rice:
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*Soak or No Soak: You can soak your red beans overnight to reduce cook time (1.5–2 hours), or skip the soak and simmer them low and slow (2.5–3 hours). Both methods work beautifully!
- How long to soak beans: Overnight (8–12 hours) is ideal. A quick soak method also works: boil 5 mins, rest 1 hour.
- Smash for Creaminess: To thicken your red beans naturally, mash about ¼ to ⅓ of the beans near the end of cooking. This gives that classic creamy New Orleans texture—no cornstarch needed.
- Best Seasoning: I use my Spice Girl Kitchen Cajun Seasoning—a salt-free, balanced blend of paprika, garlic, onion, thyme, and cayenne. You can also use your favorite Cajun blend or make your own.
- Use the “Holy Trinity”: Don’t skip the onion, celery, and bell pepper! This trio is essential for true Cajun flavor.
- Meat Options: Andouille sausage adds amazing flavor, but you can swap in smoked turkey, ham hock, or pork bones. For a vegan version, omit the meat and add smoked paprika for depth.
- Water Level: Keep an eye on the liquid while simmering. If the beans start to get too thick or stick to the pot, add more broth or water as needed.
- Salt Matters: Always salt after the beans have softened. Salting too early can cause tough skins.
- Serve over steamed white rice with green onions and Louisiana hot sauce
- Pair with cornbread, collard greens, or a simple side salad
- Makes excellent leftovers—flavor improves overnight!
- Store in the fridge for up to 4 days in an airtight container
- Freeze for up to 3 months in individual portions
- Reheat gently on the stovetop or in the microwave, stirring halfway for even heating