How to Make Authentic Red Beans and Rice [Step-by-Step]
This authentic Cajun red beans and rice recipe packs rich Louisiana flavor into every bite, using dried red beans, smoky sausage, and simple pantry spices (soak or no-soak both work here). I’ll walk you through creamy results from scratch, with advice on seasoning, cook time, and the best ways to store leftovers—just like locals do it.
- Prep Time: 10 min
- Cook Time: 3 hgours
- Total Time: 0 hours
- Yield: 8 servings 1x
- Category: Dinner, Main
- Method: Slow Cooker
- Cuisine: Cajun
Ingredients
Scale
- 2 tbsp olive oil
- 12 oz andouille sausage
- 1 large green onion, diced
- 3 stalks celery, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 lb. dried red beans
- 8 cups water
- 2 tbsp Tony Chachere’s Creole Seasoning; add according to your taste
- Salt, if necessary
- green onion, for garnish
- cooked white rice, for serving
Instructions
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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage and brown for about 3 minutes.
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Add in the onion, celery, and green bell pepper and sauté until softened, about 3 minutes. Add in the garlic and cook 1 additional minute, until fragrant.
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Add in dried red beans, water, and Tony Chachere’s seasoning. Bring to a boil, cover, and reduce to a simmer.
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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.
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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.
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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.
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Serve with white rice and garnish with green onion. Enjoy!
Notes
Tips for the Best Red Beans and Rice:
- *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.
- Use the “Holy Trinity”: Don’t skip the onion, celery, and bell pepper! This trio is essential for true Cajun flavor. (Yes, you can use Seasoning Blend instead.)
- Meat Options: Andouille sausage adds amazing flavor, but you can swap in smoked turkey, ham hock, or pork bones.
- 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 water as needed.
- Salt Matters: Always salt after the beans have softened. Salting too early can cause tough skins.