Damn Delicious

Red Beans and Rice

Red Beans and Rice - So thick, so creamy and so flavorful! The beans are cooked just right - perfectly tender, served with rice and smoky andouille sausage.

So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage.

Red Beans and Rice - So thick, so creamy and so flavorful! The beans are cooked just right - perfectly tender, served with rice and smoky andouille sausage.

I kind of have a thing for Louisiana.

I don’t know if it’s all the beignets and the powdered sugar I leave on my pants or if it’s the classic red beans and rice but I keep returning to this state.

I mean, we just got back last week and I’m ready for another trip back!

But until then, I’ll be making the creamiest red beans and rice on the daily.

Red Beans and Rice - So thick, so creamy and so flavorful! The beans are cooked just right - perfectly tender, served with rice and smoky andouille sausage.

I’ve done a ton of research and development for this, eating so much red beans and rice every trip to make sure I perfect this for you guys.

Now I really like letting my beans simmer with the andouille sausage (instead of adding it in at the very end) so that it soaks up all the smoky flavors. When ready to serve, be sure to mash up about 1 cup of the softened beans off to the side of the pot – this makes the broth incredibly thick and creamy.

Serve with a scoop of rice, garnished with parsley, and maybe some extra sausage on top. That can’t hurt too much, right?

Red Beans and Rice - So thick, so creamy and so flavorful! The beans are cooked just right - perfectly tender, served with rice and smoky andouille sausage.

Red Beans and Rice

So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage.

20 minutes40 minutes

Ingredients:

  • 1 cup basmati rice
  • 1 tablespoon vegetable oil
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 medium sweet onion, diced
  • 1 green bell pepper, diced
  • 2 celery ribs, diced
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons Cajun seasoning, salt-free
  • 3 (15-ounce) cans red beans, drained and rinsed
  • 3 cups chicken stock
  • 1 teaspoon hot sauce
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  2. Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
  3. Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  4. Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.
  5. Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.
  6. Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
  7. Serve immediately, topped with rice and garnished with parsley, if desired.

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227 comments

  1. Thank you, everything was delicious!

  2. Rated 5 out of 5

    Love this recipe. I’m not cajun, so not a great judge, but it’s good for me! I don’t add hot sauce, but a little less than a quarter teaspoon of cayenne pepper. Cook dried beans in the instant pot.

  3. Rated 5 out of 5

    I followed the recipe to a T, except I added my cajun seasoning to the pot after the liquid went in and I didn’t have a bay leaf (I never use them). It was delicious! I can not go back to Zatarains in the box again. This will be a regular meal in my house.

  4. Can this go in this be put in the instant pot. 

  5. Rated 5 out of 5

    Delicious! Thanks so much for sharing. I ended up making my own cajun seasoning with other spices I had around.

  6. Rated 5 out of 5

    Awesome recipe!

  7. Rated 5 out of 5

    Been searching for a recipe for red beans and rice that comes close to the real thing from Louisiana and this is it! Delicious, delicious, delicious!! My SO and myself enjoyed it for DAYS! Thank you!!

  8. Rated 5 out of 5

    Absolutely delicious! I added onion powder, garlic powder, no salt seasoning and creole seasoning in lieu of Cajun seasoning.

  9. Rated 5 out of 5

    Made this for dinner at it was so delicious.
    My husband raved about it and even had the leftovers for lunch the next day.  Will definitely make this again.

  10. Rated 5 out of 5

    This was so good, my husband thought I had used my usual recipe that takes hours!  I prepared exactly as written, except it used 2 cans of beans because that’s all I had.  ( I did let it simmer longer, only because I was waiting on him to get home.) 

  11. Rated 5 out of 5

    Easy and delicious. Used regular pre-cooked smoked sausage and white rice.

  12. Rated 5 out of 5

    I made this last night with rave reviews. We pretty much followed the recipe to a T. Instead of andouille sausage we used conecuh sausage, a local brand of smoked sausage. It was really good! I doubled the recipe and fed 8 people with a good amount of leftovers remaining. One bowl is extremely filling with rice and cornbread soaked in. I would highly recommend this recipe. 

  13. Rated 5 out of 5

    I had to cook this on the fly tonight. I always just use a box mix for my red beans and rice. Imagine my dismay tonight when I went to the pantry and I had no box of  RB&R! 
    Oh, by the way, my sausage was already cooking!

    I found this recipe and my husband has declared that I should stop the box!  

    I did not have a bay leaf, so I threw in some Oregano. I also just threw in some Minute Rice at the end because I am lazy!  I do think next time I will use beef broth instead of chicken, but it was still delish.  

    I highly recommend!

  14. Absolutely delicious.    Do not alter it.  The andouille beans in my area are from Dibrova and is fantastic for this recipe. A family favorite and now Expanding into the neighborhood for Cajun / New Orleans block dinner

  15. Rated 5 out of 5

    So easy! So delicious! I will make this again and again!

  16. Rated 5 out of 5

    Made this for dinner one night and WOW! So good! Excellent flavor and the tip of mashing up 1 cup of beans was great!

  17. Rated 5 out of 5

    I’ve made this recipe on four separate occasions over the course of several months, and it has drawn rave reviews every time.  I like to add a little more kick than the recipe calls  for by adding a teaspoon of cayenne, smoky paprika and a squirt of lemon juice. So easy to make and so yummy.  This coming from a guy who loves cajun and creole food!

  18. Rated 5 out of 5

    Over the course of the summer, I made this on four separate occasions. It drew rave reviews every time.  I like to add a little more kick then the recipe calls  for by adding a teaspoon of cayenne, smoky paprika and a squirt of lemon juice. So easy to make and so yummy.  This coming from a guy who loves cajun and creole food!

  19. Rated 5 out of 5

    I am not one to normally leave reviews…good or bad, but I just had to tell you how much we enjoyed this recipe! I made this for my family tonight, and I made it according to the recipe exactly, and it left us full and looking forward to leftovers for tomorrow before our bellies have even had the chance to digest! It is soooo good! Hands down the best Red Beans and Rice recipe i have tried yet! Thank you for sharing…we will absolutely be making this again, probably real soon, lol!

  20. Rated 5 out of 5

    Oh love this recipe.  I had to modify just a little because there were a couple of spices I didn’t have ( onion salt or jasmine rice).  I skipped the onion salt and used brown long grain rice.  My daughter and I were working on genealogy.  My grandmother and mother in law are both from the southern states.  In honor of them! 

  21. Rated 4 out of 5

    Just a thought. My friend is a chef in an upscale restaurant in Minneapolis. He has mad this recipe and his tip is to use a potato masher or other kitchen “tool” to mash about 13 of the beans, after they have cooked long enough to soften. Doing this thickens the dish to a more stew-like consistency and gives it a velvety texture.

  22. Rated 5 out of 5

    This is a great red beans and rice recipe. I use kielbasa instead of andouille because my wife can’t do hot but it’s still really good

  23. Rated 5 out of 5

    Shared it with a Louisana native and she loveddddd it as well as my young college child. It’s a winner!

  24. Rated 5 out of 5

    This was amazing. So easy to make and tasted delicious!!

  25. Rated 5 out of 5

    I don’t usually write reviews but because we ALL thought this recipe was AH-mazing, I had to leave a comment and say that this has been our favorite pandemic new recipe. I used Ragin’ Cajun andouille sausage and Tony Cachere’s seasoning. Wouldn’t change a thing. Delicious! 

  26. Rated 5 out of 5

    Amazingly easy recipe!! Turned it perfect. I wanted something fresh and home made, not Zataranz out of a box. It hit the spot!!

  27. Rated 5 out of 5

    A mini can of spicy V-8 substituted for part of the chicken stock gives this outstanding dish just the right amount of heat

  28. Rated 5 out of 5

    Amazing!!! Can’t stop eating. This recipe is quick and delicious. Thanks for making a new family dinner favorite! 

  29. Rated 5 out of 5

    I do declare, this was one of the best things I’ve ever eaten! I made this last night and my husband and I couldn’t stop saying how delicious it was. I made the recipe as written (but used dried small red beans) and the Cajun seasoning I used was a recipe from “Oh She Glow”s (her 10-spice recipe). Thank you for sharing this brilliant recipe, I will definitely make it again!

  30. Rated 5 out of 5

    AMAZING!!! Made it as written—except I used avocado oil as I was out of EVOO! YUM!

  31. Rated 5 out of 5

    Loved this! Easy and so flavorful. Thanks for sharing! 

  32. Rated 5 out of 5

    We really liked this quick and tasty recipe. Forgive me, instead of red beans I used leftover small white beans I’d cooked up the day before.  To me, beans have different textures, but color doesn’t really matter.  I also used some jalapeño and cheddar smoked sausage, but otherwise followed the recipe. Gosh it was good.  Our rice servings were too generous, so next time I will use less rice per bowl. Definitely making this again!

  33. Rated 5 out of 5

    As a guy from New Orleans, who never learned how to cook, (I know, but my ex did all the cooking), this has been a godsend for me. I’ve fixed it as written, and I’ve also cooked the dry beans myself. Frankly, there isn’t much difference, that I can tell.

    I’ve used commercial chicken stock in the box, and I’ve now gone to using chicken boullion cubes, and, once again, I find no difference. I omit the salt from the recipe, allowing those to add their own (I add none). Louisiana Fish Fry cajun seasoning, and Crystal hot sauce, are my go-to’s from home…

    As I’m living in Wisconsin currently, these Midwesterners absolutely LOVE this recipe…as do I…..

    I’m bringing it to a dinner party in a couple of days, by request…again……

  34. Rated 5 out of 5

    This is spot on. I used Creole seasoning instead of Cajun, it was spectacular still. Also, Zatarains has their own sausage out, I bougth that and it was perfect. Now I need to get into a food coma. Thank you for the recipe!

  35. Rated 5 out of 5

    Found this recipe from Google and I LOVED it as does my wife. I also subbed smoked sausage for the meat didn’t have the celery, used Tony Chachere’s Carole seasoning and it turned out fantastic!

  36. Rated 5 out of 5

    Delicious! I used the cajun style andoulli sausage and didn’t have parsley or basmati rice. I used brown rice. I’ll use this recipe from now on and will buy basmati rice because I like the texture.

  37. Rated 5 out of 5

    I’ve been looking for a red bean recipe that would come close to how my mother made it and this is the closest I’ve found. It’s delicious. I used Spanich Chorizo instead of the andouille sausage and left out the hot sauce. 

  38. Rated 5 out of 5

    Made this tonight! Added a little rice to thicken it a bit! Will definitely make again!!

  39. Rated 5 out of 5

    Outstanding. Added some anco chile while simmering. Will definitely make this again. Was even better the second day.

  40. Rated 5 out of 5

    I made this tonight and it was SO GOOD! I found this recipe after a google search; I’ve been craving red beans and rice, and was not wanting to go for the boxed version. I made a few slight changes – I left out the celery because I’m not a fan of the taste. I also substituted smoked beef/pork sausage for the andouille, because my local store was out of andouille. When I browned the sausage, I generously sprinkled Ground cayenne and ground red pepper flakes on both sides of the sausage, which really added to the overall flavor, as it sort of infused the olive oil. Also, I did not need to add any salt or pepper- maybe it was the sausage that I used, but it would’ve been too salty if I had added it. I also served with brown rice. I will definitely be making this again, maybe even with added veggies for a bit more nutrition. Thank you for this!

  41. Rated 5 out of 5

    Look no further, folks. This is THE recipe to use. My husband couldn’t stop saying how damn delicious it is. I don’t know what inspired me to make red beans and rice on a hot, humid day, but they eat it in New Orleans all year, right? I followed the recipe as written, and this is easy and amazingly delicious. I expect tomorrow will be even better. Next time I will mash up a few more beans, and let it rest and cool down a bit before digging in, but it looked and smelled so good we couldn’t wait. Just forget all the alterations and follow the recipe, including the full teaspoon of hot sauce (I used Tobasco.) Spiciness was spot on. I was so hungry for some good New Orleans red beans and rice, and this did not disappoint.

  42. Delicious and easy are the best 2 things you could hope for in a recipe. This red beans and rice accomplished both. I will definitely make it again.

  43. Rated 5 out of 5

    This is easy to make, tastes delicious and is even better the next day! I’m making it again!

  44. Rated 5 out of 5

    This was delicious, a big hit with my husband too!  I used 1 lb of precooked dried beans and cooked chicken andouille sausage (all I could find). I made it as directed but added a chopped jalapeño in with the sautéed veges. This will be great to freeze in smaller containers for future meals too!  I will be making this one again!  Thank you for the great recipe! 

  45. Rated 5 out of 5

    Total winner. This will be added to the regular rotation! I used packaged smoked sausage, since I couldn’t find andoiulle. It came out great still. Thanks!! Love your recipes!

  46. Rated 5 out of 5

    Delicious and easy to make. Actually, cooking the basmati was the hardest part! LOL.

    • I did edit slightly in that I used two largish jalapeno peppers instead of a green bell pepper, and I used 2 cans of kidney beans and about the same amount again of dried beans which I cooked in my pressure cooker…these sort of took the place of smashing the beans with the wooden spoon, because my pressure cooker beans always come out mushy! The different textures of the canned and fresh beans really works, though! Oh, and for hot sauce I used sirracha. And I used a polska kielbasa instead of chorizo, because that’s what I had. And homemade chicken stock. I am telling you, this is the easiest most delicious recipe I have made in a while. Thank you! With two teenage men in the house, it will be gone by tomorrow for sure.

  47. Rated 5 out of 5

    When we first made this, we weren’t expecting to be as good as it was! I think we each had 3 servings the first time! One thing extra we do: fry bacon, saute veggies in bacon fat, and brown the tomato paste if enough liquid evaporated off during the saute. Next, I’m going to try it in the instant pot!

  48. Rated 5 out of 5

    Has anybody made this without the sausage? Any suggestions?

    • Rated 5 out of 5

      This is amazing. We use a lb of dried red beans and cook it all for 90 minutes to 2 hours in about 9 cups of water. Other than using the dried beans instead of canned, we make it according to the recipe, and it’s amazing. I haven’t seen many recipes that include tomato paste, and to me that’s the great difference maker for this recipe. 

    • Rated 5 out of 5

      Some people use ham or smoked chicken instead of sausage.

    • Rated 4 out of 5

      Yes, I made it with ham the first time. My son liked it but I didn’t think it was as good.

  49. Rated 5 out of 5

    Easy to follow recipe. Smells good…easy to make!

  50. Excellent recipe!! We made this twice and loved the flavor!!
    Simple to make and it’s our new favorite Red Beans and rice recipe!!!

  51. Rated 5 out of 5

    Damn delicious is correct!!!!!

  52. Rated 5 out of 5

    I’m not typically a fan of this kind of food but my husband is. I just whipped up a batch and it turned out amazing! I used my Foodi to pressure cook the rice and a Dutch oven for the rest. I followed the recipe exactly with the exception of the chicken stick. I added an extra cup since that’s how much was in the carton. I reduced it and it was perfect. My husband and kids loved it and so do I. I’ll definitely be making this again. It was easy! Thanks! 

  53. I made this a couple months ago and it was amazing then! In a hurry, I grabbed the frozen leftovers today for lunch and, holy yummy, Batman, the leftovers were even more delicious than I remember it being back then!
    Will make again!

  54. Rated 5 out of 5

    This recipe is the best!
    I have made it several times to rave reviews.
    The layerings of flavors is incredible.
    Seriously-so damn delicious!

  55. Rated 5 out of 5

    This is bomb.com! Seriously rich flavors, perfect texture, and multiple requests for 2nd’s assure me this one is going in the cookbook! Thanks for sharing! 

  56. Rated 5 out of 5

    Loved this recipe! I did my beans from scratch and it came out soo delicious! The whole fam enjoyed this! 

  57. Rated 5 out of 5

    Absolutely amazing!!!!! Bursting with flavors everywhere.. I have made this for my family at least 3x in 2 months and guess what??? I’m making it again on tonight with some cornbread .. if you’re looking for thee most delicious beans and rice recipe, look no further

  58. Rated 5 out of 5

    My husband said this was the BEST he had ever had!  His family is from New Orleans so I took that as the highest compliment ever!  It will be added to my permanent recipe book.

  59. Rated 5 out of 5

    Wow, this was super easy to make and very yummy !

  60. Rated 5 out of 5

    Lovely recipe. Thanks for sharing it. I did mine without sausage and added a tin of black beans in place of kidney beans. The hot sauce in the recipe really gives it that perfect touch.

  61. Rated 5 out of 5

    Quick and easy.  I adjusted spices to our taste but it was a great first start.

  62. Rated 5 out of 5

    This recipe is legit! I am a novice, and I was able to make it with what I had in the pantry (used ketchup instead of tomato paste and sans celery). Sooo good.

  63. This sounds good. I want to make it for 15-18 people. I’ll let you know if they like it.

  64. Rated 5 out of 5

    Outstanding.  Easy to prepare, my kids loved it.  Thanks very much.

  65. Rated 4 out of 5

    Dis good

  66. Rated 5 out of 5

    Amazing! Better than what I’ve had in New Orleans. Thanks for the recipe.

  67. Rated 4 out of 5

    It is a good recipe, we are smoky and spicy house, so we upped the creole seasoning by another 1/2, 1/2 tsp paprika and added in extra hot sauce, we used Red Hot. That was the right spot, its great as is for a whole household of flavor!

  68. Rated 5 out of 5

    Ok, I never leave reviews, but I had to for this one! These red beans and rice are LEGIT! Soooooo good! They tasted like the red beans and rice from my favorite cajun restaurant! I didn’t change a thing in the recipe. I will definitely make these again! Thanks for sharing!

  69. Rated 5 out of 5

    I just made this and it was the most delicious thing I have ever made.  I’m not much of cook, but this was pretty simple. I will definitely be making this on a regular basis. Thanks.

  70. Rated 5 out of 5

    I made this for dinner tonight and it was outstanding. It will go in out recipe book. I made the beans from scratch and used the whole bag. Mashing a cup of beans really thickened everything nicely.

  71. Rated 5 out of 5

    Very tasty and easy recipe! I didn’t have red beans so I used canned black beans. Also did not have Cajun seasoning so I used a packet of Goya Sazon. This has salt as does the chicken broth so I did not add any additional salt. Otherwise followed the recipe and I really liked it! Definitely would make it again!

  72. Rated 5 out of 5

    I followed this recipe with a few exceptions. I used dry red beans and precooked them in the instapot. I used Eckrich smoked sausage. I seasoned the beans with smokey bacon. It was so delicious, I ate until it hurt.

  73. Rated 5 out of 5

    I’ve reviewed this recipe before, still loving it. 🙂 Just wanted to note that we most recently made this with Spanish Chorizo since we can’t find Andouille where we’re living now, and Sriracha since it was what we had on hand. Added some Cayenne to that and it came out really nice.

  74. Rated 5 out of 5

    Good recipe but I would like the nutritional information please
    I didn’t go exactly by the recipe but close enough

  75. Hi it came out great! Thank you!
    Can I use the red beans instead of black beans in a “black bean and rice recipe”?
    Thank you!

  76. Rated 4 out of 5

    Very tasty. I followed the recipe exactly. I feel it could’ve used salt, but otherwise, very tasty. I used Marie Sharp’s Habanero hot sauce

  77. Rated 4 out of 5

    This was good! It was a delicious and hearty dinner that my husband and I both enjoyed.

  78. Rated 5 out of 5

    This is my go-to red beans and rice recipe! My favorite part about New Orleans is the red beans and this is a delicious and easy recipe that anyone can make!

  79. Rated 5 out of 5

    Made this recipe today because we were missing red beans and rice from one of our favorite restaurants.  We decided that this was so incredibly yummy and it might even been better than what we had at the restaurant.  Definitely a keeper! 

  80. Rated 5 out of 5

    I made this tonight and it was so good! The whole family loved it! The only thing I did differently is the rice, I went with regular short grained white rice.  I look forward to making it again.

  81. Rated 4 out of 5

    Loved this recipe. I typically cook riffs of recipes where I am familiar with the flavors. Today I made my version of this. Some of the riffs used was more celery, roasted garlic bouillon, v8 and rotel tomatoes with Serrano shinies, green onions, crab boil seasoning, raw bulk sausage rather than smoked, and probably other things.
    It ended up being more of a chilli than a traditional preparation, but it was great.

  82. Really good recipie, totally enjoyed it!  Making it again today unfortunately don’t have all the correct ingredients to match the recipe due to the quarantine and low pantry but have sausage, Jacobs cattle beans and chicken rice soup so off I go.

  83. Rated 5 out of 5

    Excellent. I’ve made these several times and at a couple of parties, I had to share the recipe. From a N’awlins boy, just learning how to cook, these are very good.

  84. Rated 5 out of 5

    I didn’t know canned beans could taste sooo good! Excellent recipe. My husband and sons loved them and were being for more!

  85. Rated 5 out of 5

    This was very good! We used kielbasa. Because that’s what we had. My mom was looking for a recipe to use up her red kidney beans that she was soaking. Also. We didn’t have any kind of hot sauce. So we used red pepper flakes and paprika. we didn’t have a bay leaf either. This was easy and delish!

  86. Rated 5 out of 5

    Oh my gosh, just what I needed!!! Delicious. I had to substitute chorizo for andouille as I couldn’t find it in the UK (especially these days!) But it turned out delicious regardless. fantastic thanks for sharing made my day!

  87. Rated 5 out of 5

    My husband from the other room with his second bowl of taste test beans was, “Yum. Yom yum yum yum yum.”

    Him and the children are more sensitive to the spicy ingredients so I adjusted it to a heaping half teaspoon of Cajun seasoning (I like Louisiana Crawfish and Seafood Boil), just a few shakes of Valentina hot sauce, and added a teaspoon of sugar. This recipe is a keeper. Thank you!

  88. Rated 5 out of 5

    Thank you for posting this great recipe. I am using dry Camellia beans, so I will prep per your instructions in an earlier post, but I would also like to use our Instant Pot to speed up the process.

    I made tasso ham which I will use in addition to the andouille sausage.

  89. I made this today during Covid quarantine. I actually cooked the beans separately in my instant pot with just some salt and the new made dirty rice with the rest of the ingredients. Delicious. 

  90. Rated 5 out of 5

    My husband loved it. He exclaimed this is SERIOUS!! many times. My son surprisingly said something too, he usually is picky.
    Made my homemade cornbread too!
    Absolutely will be making this again and again!
    Looking on site for another of your recipes!
    Thanks,
    Mrs. Jones

  91. Thank you so much.  Made this tonight and it turned out fantastic. 
    I added a bit of cayenne and it was spicy and delish.  
    Will definitely use the recipe again.  

  92. Hi!! Relatively new cooker here!! I have not made red beans and rice before (). I was unable to find canned red beans at my grocery but purchased bagged, dry red beans. What can I do? Thank you I’m advance! I am so excited to cook this recipe!!!

    • You can cook the beans before you need them for the recipe. If you happen to have a slow cooker that would be the easiest – start the beans in the morning and they would be ready for dinner time and just use them as you would the canned beans. About 3/4 cup of dried beans is equivalent to a 15 oz can of beans. If you don’t have a slow cooker, you can just do it on the stove. Here are some suggestions. Although soaking dried beans isn’t strictly necessary, sometimes it helps speed up cooking if they’ve been sitting on the store shelf for a bit. Fresher dried beans (an oxymoron, I know) cook more quickly.

      Regardless, if you are starting from dried beans – first sort through them on the counter to look for rocks and other debris. Once sorted and when you are ready to start, rinse the beans in a colander under cold running water. If you want to soak placed the clean beans in a big bowl and cover with cold water and leave overnight. When you are ready to cook, place the beans in the slow cooker or pot, fill the pot so the beans are covered by two inches of water. People have different theories on salting, but I prefer to salt before cooking. If you are doing the 3/4 cup I would say about 3/4 tsp of Kosher salt. If you were making the whole 16 oz bag I would do 2 tsp. If you made the whole bag you could simply freeze the cooked beans in their liquid and use them in the future. In the slow cooker – cook on low for 8 hrs or high for around 6. You can test for doneness at the 6 hour mark. Cook till tender. On the stove, bring the beans to a rapid boil and then boil for 5 minutes. Then simmer until tender – this will take several hours. On the stove you will need to monitor the water level – just add hot water if it gets low. Hope this helps!

  93. Rated 5 out of 5

    Extremely good.

  94. Rated 5 out of 5

    So very delicious! Definitely adding it to my week night rotation!

  95. Stuck at home with pantry items, but fortunately, the pantry items included home jarred red beans and homemade (frozen) vegetable stock. My wife is vegetarian so I excluded the sausage and added a few drops of Wrights Liquid Smoke. Everyone (except the 10-year-old) loved it. I definitely will make this again.

  96. Delicious and easy! Made it with Andouille and hot links. Used two cans of black beans bc that’s what I had. So much flavor! 

  97. Rated 5 out of 5

    I just made this for dinner and it was really delicious- full of flavor and nice and spicy! Stuck at home under the coronavirus quarantine and still can’t find dry beans so had to use canned kidney beans which made me nervous but the texture was fine. I drained and rinsed them thoroughly before adding them.  I also had to use water instead of chicken broth but this recipe has so much other flavor I don’t think it lost anything. I am excited to make this again next week with some homemade hush puppies. 

  98. Rated 5 out of 5

    My son asked if I would make something that included andouille sausage, as he was feeling nostalgic from our New Orleans visit. I searched online for a recipe and came across yours. I followed the directions (except for scaling down the veggies and seasoning) but only used two (2) cans of beans because I didn’t have three. Didn’t want to overpower the dish since I was not using the full three cans the recipe called for.  I must say, it was delicious!!! The cajun seasoning and hot sauce gives it just enough heat to not be unbearable. This is definitely going to be put (and kept) in my rotation. I’ve been trying to find new ways to incorporate beans into my meals and thanks to you, I’m one step closer. My son, who can be a pit picky, loved this. Thank you for sharing!!!

  99. Rated 5 out of 5

    My 1st time ever making red beans and rice. I used dried dark red beans. Cooked the beans in water and chicken bullion. Saved 3 cups of that liquid to combine later with the recipe. SO FLAVOR FULL!!!! Followed every step to a “T”. DELICIOUS! Love finding a recipe that is “THE ONE”, the first time I make it. Definitely a keeper!

  100. Rated 5 out of 5

    I made this today and OH MY LORD!!! It is sooooo good! I followed the directions precisely. Only thing I changed is I used Louisiana Cajun Seasoning that had salt included. I will be making this again and again! 

  101. Rated 5 out of 5

    Fantastic recipe – have made as written several times and it never disappoints. Easy and delicious!

    • Rated 5 out of 5

      This recipe is fantastic and easy to follow! I used kielbasa (what I had on hand) and it was really good!

  102. Rated 5 out of 5

    I just made this dish and honeyyyyy. Flavorful and such an amazing taste.

  103. Rated 5 out of 5

    Wow! This recipe blew my socks off! I made it exactly according to the recipe except that I used Jenny-O Turkey Andouille sausage. You’d never know the difference! Your recipes are always spot on!

    Thanks!

  104. Rated 5 out of 5

    Can I give you 100 stars. WOW !!!!! This recipe is so deliciously amazing that it has been added to my kitchen cookbook. This is my go to meal when I need my NOLA fix. Yes I will be signing up.

  105. Rated 5 out of 5

    This has become a go to!!! Love this dish.

  106. Rated 5 out of 5

    This was great and SUPER easy to make. Thank you so much! My husband asked me to make sure I save this one and put it in my cook book.

  107. Rated 4 out of 5

    Enjoyed what I made but can’t help but wonder if I did something wrong. Mine did not end up looking as red as the one in the picture. Mine was more of a brown color. Also I used organic canned dark red kidney beans. I’m thinking these were not the right type of bean lol.

    Any ideas as to why mine looked so different?

    • Matt, You can actually buy canned beans called Red Beans. They are not as big or as thick skinned as kidney beans. Walmart for sure carries them; Safeway too, I think. Maybe the brand of tomato paste lent to the color being not so red. But hey…if it tasted good, who cares! I hope that helps.

  108. Rated 4 out of 5

    I made this using canned and rinsed red beans instead of Kidney beans and thought it was wonderful! Posting on another group I was admonished by a cook who was in New Orleans because I did not use Kidney beans; though I found people and sites backing both versions. Various explanations of the why and wherefore of Cajun versus Creole recipes. I had never heard of and have since I found that I might be able to get it here in North Texas (H-E-B) or by ordering online, so I might add some pickled pork to the preparation in the future.

  109. Rated 5 out of 5

    Absolute banger of a recipe.

    There’s a lot of RB&R recipes out there, but this is by far the easiest and most flavorful I’ve found. Bookmarked!

    I used butter instead of oil to cook the holy trio (onion, celery, pepper) and added pre-cooked sausage at the very end.

  110. Rated 5 out of 5

    I made this today and it is delicious! We don’t eat meat so I just followed the rest of the recipe until I got to the stock. Oh no, I only had a cup and a half of veggie stock. Went with that anyway and I think it just made for an even more concentrated and tasty sauce. We will be having this again.

  111. Rated 5 out of 5

    Yum, yum, yum, and yum; one for me, one from my husband, and two from our tummies. Oh, this was so good. Thank you. Definitely a keeper.

  112. My family loved this recipe!! Prefect for Mardi Gras Day  

  113. Rated 5 out of 5

    This is a good recipe to make from scratch. It was easy if onion celery and green pepper or chopped up in advance. My Cajun seasoning was salty, so I held back and added my own blend of cayenne, chili powder, and Spanish smoky paprika to taste. As a last step, I rinsed and drained a can of red kidney beans and mash them before adding to the pot. This served as additional thickening for the dish. I like serving the rice on the side or sparingly over the top so this is a great way to serve red beans and rice!  

  114. Made this for Mardi Gras and it was absolutely delicious!! I used smoked kielbasa and browned some more to add to each serving. Also made sure to scoop out the cup of beans to mash them well for extra creaminess. Served bowls with generous 1/4 cups of basmati & chopped fresh parsley, and big chunks of your go-to cornbread on the side. This is a total keeper for any time of year. So good, i was looking for more even though it lasted me for days. Thank you so much for this!! xx

  115. Rated 5 out of 5

    Excellent. I prefer for the celery, bell pepper and onions to be super soft, so I simply cooked longer. I used jasmine rice instead cooked with chicken bouillon. Will do this one again!

  116. Rated 5 out of 5

    So yummy
    All the picky eaters loved it

  117. Rated 5 out of 5

    This is the best red beans and rice I have ever had, hands down. So flavorful and easy to make. I’ve been to New Orleans four times and have never had red beans and rice that compare. Side note, if you can get your hands on it, savannah sausage andouille is fantastic. The only other that I think compares is Registers in the panhandle of FL.

  118. Rated 5 out of 5

    Don’t make this! It is TOO DELICIOUS!!!!!!!!! We used smoked turkey wing instead of sausage, cut the salt in half and used the cauliflower rice. Absolutely fabulous! Even my picky “I only want peanut butter and jelly!” sandwich eater ate some without complaint.

  119. Rated 5 out of 5

    First time making red beans and rice without it being from zatirans ha. This was a good hearty supper. The family loved it! I made it this in my Dutch oven/crockpot that is removable. I added bacon In there to add some Smokey notes and followed the rest of the recipe. Will make again! Thanks!! 

  120. Rated 5 out of 5

    Wow. This was SO so good. I doubled it, to make extras for lunches this week.The only change I made was to use cilantro-lime rice to top the red beans with. We are happily eating leftovers!

  121. Rated 5 out of 5

    Excellent recipe. My only change was to add a tsp of oregano, thyme, and ground sage.

    Damn delicious!!

  122. Made this tonight and it was perfect. Didn’t add hot sauce because the andouille sausage was spicy enough for my kids. We LOVED it and this is the PERFECT quick red and rice recipe! Took me 15 minutes to get everything into a pot. (A timesaver is to use half a package of frozen prechopped trinity veg mix or creole mix-a mix of celery, onion, and green bell peppers)

  123. Rated 5 out of 5

    I made a triple batch of this last week – two to give away to friends and one to keep for ourselves. I mostly followed the recipe, but we used regular white rice instead of basmati, and for one friend used kielbasa instead of andouille. RAVE reviews all around. We just finished the last of the leftovers and my husband and I already want it again. Definitely going into the regular rotation!

  124. Rated 5 out of 5

    Delicious. Will definitely make again. 

  125. Rated 5 out of 5

    This was delicious. Forgot the celery and didn’t add the tomato paste. Also used red pepper instead of green. So yummy!!! Can’t wait to make it again!

  126. Rated 4 out of 5

    I really enjoy your blog and recipes. I grew up with a Cajun mom.  Red beans and rice does not use tomato paste.  Never have seen this addition.  The rest of the recipe is correct.  Best made with dried small red beans soaked overnight.  Try a smoked turkey drumstick to replace andouille sausage which can be greasy.  The smoked turkey breaks down and add a wonderful Smokey non pork flavor. Easy Cooked in crockpot 

  127. Made it almost as written, but used a red pepper, and full salt Cajun spice (it’s what I had). Omitted the kosher salt. OMG YUM! 
    Oh, I also used soaked dry beans and insta potted it! Creamy spicy comfort.

  128. This is amazing ! Made just as recipe shows , except added a bit more homemade Cajun seasoning And tomato paste. Also I don’t eat sausage, but even without sausage it is amazing! Thank you so much for this recipe! 

  129. Rated 5 out of 5

    Very easy to make; lots of flavor

  130. Rated 5 out of 5

    I just made these today. I’ve been searching for a recipe. I found one where I spent so much money on ingredients and it took me all day to make. And they were NOT good! But THIS recipe is GOLD!! I was hesitant to try it but so glad I did. I changed nothing. It’s absolutely wonderful. Thank you! ♥️

  131. Rated 5 out of 5

    . . . , . ‘ , .

  132. Rated 5 out of 5

    Great recipe! Made it last night  because I too had a craving for those  New Orleans flavors. I only used one can  of  kidney beans and made my own Cajun seasonings,  all was well! The flavor hit the spot and my son had two big helpings. 

  133. Rated 5 out of 5

    I was a little hesitant to try and make this because I live with the worlds pickest eater and onions and bell peppers are a major no go. I’ve been craving it and tonight I finally thought I’d give it a try (I too love Louisiana and all it’s great cooking) Worst case scenario, I’d have left overs for a few days (oh darn, more for me ) I ended up pureeing the onion so I could keep the flavor and I chopped the bell peppers into bigger pieces so that I could still enjoy them but my other half could still pick them out. Other then that I kept the recipe exactly as is. My boyfriend ended up eating 3 helpings! He kept telling me how delicious and “addicting” it was. No sooner were the dishes cleared, then he was asking when I was going to make it again. Needless to say, this recipe will definitely be one added to the rotation list.

  134. Rated 5 out of 5

    I made this recipe several times. Followed it to the letter. I think it’s important to get good sausage as I use 100% pork hot andouille sausage. Even with the hot sauce it is the perfect amount of heat keeping in mind not everyone likes spicy food. If you are looking for a red beans and rice recipe definitely make this. It taste so delicious especially when you mix it with jasmine rice. Creamy and delightful. I found this recipe two weeks ago and tonight will be my fourth time making it. Its that good. 

  135. Rated 5 out of 5

    Have you tried making this in an instant pot? Curious on the cook time

  136. Absolutely delicious!

  137. Rated 5 out of 5

    Followed as written and holy smokes it was good. I don’t typically like green pepper, but stuck with it and wouldn’t change a thing. Johnsonville andouille had a great kick. Whole family loved this with brown rice, and homemade cornbread on the side. Can’t wait to make it again!

  138. Rated 5 out of 5

    I tried red beans and rice for the first time at a local brewery and was on the hunt for a similar recipe ever since. This one was fantastic! I made it as stated and it turned out even better than the brewery’s. I couldn’t find salt-free Cajun seasoning so I Googled it and made my own. Served it with rice and corn bread.
    Thanks for another winning recipe!

  139. Rated 5 out of 5

    Great recipe I modified cause I didn’t have things but it was great! I did 
    Kinney beans 
    Black beans 
    Half onion 
    1/4 jar of spaghetti sauce 
    2 clove garlic
    Basmati rice 
    1/4 cup water for the beans to simmer 
    Chili flake 
    Andouille 
    Some other good seasoning 

  140. Rated 5 out of 5

    This was my 1st attempt at red beans and rice. Followed recipe as is. This was a major hit with my family. Everyone raved and well worth the effort. I paired this with cilantro rice & limes. Thanks Damn Delicious!

  141. What type of cajun seasoning do you use Damn Delicious? If I use one with salt, then eliminate adding any kosher salt to recipe? Some of the the store bought cajun seasonings vary on ingredients.

  142. Rated 5 out of 5

    YUM!! Made this tonight and it was delicious!! Didn’t change a thing! Tasted like it had been slow cooked for hours. Thank you!!!! 

    Ps…..Butters is the cutest. 🙂 

  143. Rated 5 out of 5

    So good, I used a little more tomato paste and probably 2 TBL of Tony Chachere’s Creole (I didn’t have Cajun) seasoning. I’ll cut back on the seasoning next time. I also used a whole package of Johnsonville New Orleans Andouille Recipe Smoked Sausage Links (14 oz).
    Served with cornbread, was wonderful. May I share on Facebook?

  144. Rated 5 out of 5

    Omg, it turned out so so good. It was quick to make. I almost used my pressure cooker to make it but I came across this recipe. So glad I did.

    • We are so glad this worked out for you, Indi! 🙂

      • Hey, Jana.

        I love the idea of red beans and rice as a low cost filler of a meal, and your interpretation of it looks great! However, sometimes my life gets busy. My crockpot is my ultimate weapon against time constraints. Can this recipe be applied to a crockpot and what changes, if any, need to be made?

        I hope to hear from you. Thanks so much.

  145. What brand of hot sauce since there are so many?  Each has a unique flavor.

  146. Rated 5 out of 5

    Euweee.  This is some kind of good. I used summer sausage was a little heavy on the garlic. It is absolutely wonderful. I thought my big ole grandson and I would both founder

  147. Rated 5 out of 5

    Thanks for this recipe! I made it with Johnsonville Chicken Andouille, and subbed a bit of oregano and thyme for the bay leaf, but otherwise followed the recipe as is. I liked the technique of mashing some of the beans to thicken the sauce. My apartment smells wonderful and it tasted delicious! I’m putting it in my regular rotation.

  148. Rated 5 out of 5

    I’ve always made my Red Beans and Rice recipe from dried beans, always!  That is until I came across this recipe. It’s REALLY good and easy to make.  No pre-planning to soak and cook the beans when you get that whim of a taste for Red Beans and Rice.  
    Delicious recipe! I’ve enjoyed it so much I had to make it twice this week!  

    Thanks for sharing DD!

  149. Rated 5 out of 5

    My husband loves this recipe. He’s trying to transition from white rice to brown rice so I was looking for something bold to help initially mask the flavor/texture until he gets more used to the whole grain. This did the trick. Thx!!

  150. Rated 5 out of 5

    Really good. I used garcia beef sausages tho.

  151. Rated 5 out of 5

    Well that was “damn delicious”!  I wanted to make this dish without the 24 hr soaking of the beans and I found you. This will be in the rotation list in our household. I made just small changes. I used beef kielbasa instead ( I don’t eat pork) and I made my own Cajun season.  Thank you so much for sharing this with us. 

  152. Rated 5 out of 5

    love this recipe! i was so happy to find one using canned beans! i followed it perfectly until the end when i allowed the whole thing to simmer for an hour in my cast iron dutch oven–i really believe that is an important part of this dish!

  153. Rated 5 out of 5

    This recipe was great! My southern in-laws really enjoyed it. We couldn’t find andouille sausage so we used a polish one instead. Also, we used jasmine rice. SO delicious.

  154. Rated 5 out of 5

    This recipece is great. I have always used dry beans soaked overnight but trued the canned ones. Even to a jaundiced eye they were excellent. Made it straight from the recipe except for perhaps a littke extra garlic. Seasong, heat and flavir were excellent. Did omit hot sauce. An excellent recipe

  155. Rated 5 out of 5

    I picked this recipe to make with my 15 year old son, because I really want him to learn how to cook, and thought I would start with one of his faves! Major score!!! Your recipe was relatively easy, we had a great time prepping/cooking together, and dinner was DELICIOUS! It was devoured by the entire (picky) family. We have already earmarked more recipes to try over the next couple of weeks. Thank you!

  156. Rated 5 out of 5

    Hello Damn-Delicious, I tried this recipe as a taste testing for my grandaughter’s graduation party. It raved. Now I need to triple the recipe for 80 People. Would you be able to transform it for me for the number of individuals?

  157. Rated 5 out of 5

    Great, very tasty!

  158. Rated 5 out of 5

    So I decided to tweak the recipe a little bit and make it with dry beans in the slow cooker. It was soooooooo good. I will use this recipe over and over again!!!!!! Thank you

  159. I came across this recipe by accident decided to cook it while at camp, instant new favorite for the family! Only thing I changed was i used Tabasco sauce and added pieces of smoked hammock to it!

    • So glad you enjoyed this so much, Luis!

    • I made this recipe with a few slight modifications. I used a spicy andouille sausage and brown rice with chicken stock in place of water. We absolutely loved the dish and it seemed to get better as we were eating the leftovers. Thanks for the amazing recipe, what a time saver.

  160. Rated 5 out of 5

    This is the best recipe for this dish I have found. Only difference is I used my own spices (oregano, cayenne, paprika) instead of the ready made Cajun seasoning. Thank you for posting this recipe!

  161. Silly question, but is andouille sausage the same as kielbasa? Are they interchangeable?

    Can’t wait to try this recipe this weekend! Thanks for sharing!

  162. Rated 5 out of 5

    I made this recipe last night for dinner. It’s delicious and easy to make! Reminds me of NOLA flavors without having to slave over the stove for hours at a time. Thank you for sharing!

  163. Rated 5 out of 5

    Thank you for this recipe. I did minor substitutions (i.e., vegetable broth, red kidney beans, 1/2 tsp Cajun seasoning with salt, turkey smoked sausage, and brown rice), and it came out better than what I expected. My husband loves it!

    • That’s great! We’re so happy to hear that you made your own version of it, Teresa!

      • Oh my dear, having been born and bred in New Orleans may I make a couple of observations. The reason red beans and rice are normally featured in local dining estabishments on Monday is because Monday was clothes wash day. The matriarch would plan well to serve a delicious and hearty meal with minimal attention to the ” pot”. The dried red beans grown in the ancient soil near the flood plains of the Mississippi river embodies the truest flavor of red beans. Camilla brand is the most consistent and adherent to the flavor. … Soaking overnight , ( stiring once or twice ) , returns these wonderful legumes to their fresh pick peak of flavor. … I start with. 1/2 lb of uncured bacon, thick sliced and 1/4 cut by length. And render until just before crisp. Then add the Holy trinity. Onions

  164. This looks great! I’m definitely trying, will update when I do. Question: cornbread. I did not see a recipe on your blog for a simple, just regular ol’ cornbread. What’s your recipe?! Sweet? Not sweet? Kinda sweet? I like mine kinda sweet but not cake sweet. My momma likes it with zero sugar. I know that’s a debated topic, in the South at least. Lol

  165. Rated 5 out of 5

    SO yummy!  Can this recipe be doubled with no adjustments?

    • What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂

    • I doubled it and everything was delicious! I don’t exactly pay a ton of attention to exact measurements (it’s southern cooking after all!), but the only noticeable adjustment I made was to use the sauce from my pre-flavored new orleans cans of red beans (3 total) and less broth. Hope this helps.

  166. Rated 5 out of 5

    This was sooooo delicious!! My husband raved about it and we were able to get our 4 kids on board – no easy feat 🙂 Will be adding this to my go-to recipes, thanks!

  167. Rated 5 out of 5

    Made this tonight. Followed recipe exactly. My husband said it was the best red beans and rice he has ever eaten. I’m not much of a bean person but I did enjoy this. Has a little kick to it.   Thanks!

  168. Rated 5 out of 5

    I made this recipe yesterday in homage to weekend #1 of the annual New Orleans Jazz and Heritage festival (which is the best time of the year to visit, by the way). This is THE BEST red beans and rice recipe I have found.  After grad school I moved to New Orleans for my first real job and was exposed to this delicious delicacy.  This recipe is easy and perfect.  I made this on the stovetop as a crockpot will get hot, but the carmelization you get over a flame is not the same.  This same dish in the classic Louisiana cookbook “River Road Recipes” is more simple (only beans, water, garlic, onion, celery, bay leaf, chopped parsley garnish) but to my palate this recipe right on!  It’s downright impossible to find Cajun seasoning salt free, so I used Emeril Lagasse’s recipe for the same and went very light on the salt when I made it.  The tomato paste marries the green pepper, onion, and celery beautifully, and the chicken stock turns up the savory in a way that water alone will never do.  Some day I will make a large enough batch of this goodness and bathe in this stuff!!!!  Oooooweeee!!!  Laissez les bon temps rouler!!!!!

  169. Rated 5 out of 5

    I made this last night, it looked exactly like your pic except for the hands (yours are definitely photo ready). It tasted great, might have been a little too generous with the hot sauce. I used a turkey andouille sausage, which also had cajun seasoning in it, I don’t think it affected the flavor. The beans were creamy (I didn’t give myself enough time to use dry beans, so the canned beans were perfect). Totally surprised with the flavor the first night, it might not be the traditional red beans and rice but I would make it again!

  170. Instead of the stovetop cooking at the end do you think you could throw it all in a crockpot for an hour or so?

  171. Does this recipe freeze well?

    • Freezing sounds like an amazing idea but unfortunately, we cannot answer this with certainty as we have never tried freezing this ourselves. Please use your best judgment for freezing and reheating.

    • I have frozen the leftovers from this. It freezes well and reheats fine. I simply put in a pot while frozen and let it heat to a boil. Then simmer for about ten minutes and it thickens up a little.

  172. Rated 5 out of 5

    Damn, you did it again… Great recipe!!!

  173. Rated 5 out of 5

    I have not tried this recipe yet, but it looks yummy! I am on a very low salt diet so, I would like to eliminate the sausage – can I use chicken instead?

  174. I use ham hocks, pickled pork, cayenne, and dried beans soaked overnight (or speed soaked by boiling for 1 minute and soaking off heat for 1 hour) then I cook the beans 3 hours and then add the andouille and cook another hour. That’s how my Gran’mere taught me. Hot sauce is added at the table.

  175. Rated 5 out of 5

    Red beans (pinto beans) and kidney beans are TWO different bean. Kidneys are tougher than Pintos and pintos have a better flavor IMO.

    • Why not use both but canned, rinse them or don’t rinse them it is your choice/common sense, read the recipe that is what she said rinse!!

  176. Rated 4 out of 5

    I haven’t tried this recipe, but it looks like a quick and easy fix for those times when you just gotta have red beans and rice!! Been there! As you can tell, you have a lot of red beans and rice experts for the long cook method. Glad to have their suggestions, but thanks for the quick fix! Can’t wait to try it for a middle of the busy week meal! Thanks!

  177. Its better if you make a roux first.
    Still yours looks delicious!!

  178. Would love to make this recipe for just my husband and I.  How would I cut it down to 2 or 3 portions?  Also are red beans the same as kidney beans?

  179. How would you convert this to an instant pot recipe?