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If you’re looking for a foolproof, flavor-packed Red Beans & Rice recipe, you’ve found it! I’m giving you 3 ways to make it—so whether you need a quick stovetop version, love the slow-simmered taste of dried beans, or want the ease of a slow cooker, I’ve got you covered.
This recipe is rich, smoky, and perfectly seasoned, just like a classic Southern pot of beans should be. No guesswork, no stress—just a hearty, comforting meal that’ll have everyone coming back for seconds!
Three Ways to Make Red Beans and Rice
I love a Louisiana-style pot of Red Beans & Rice—rich, smoky, and packed with all that deep, slow-cooked flavor. But I also know that life doesn’t always give you time to babysit a pot on the stove for hours. That’s exactly why I wanted to give you three different ways to make this recipe—so no matter what your day looks like, you can still enjoy this Southern classic.
If you’re short on time, the quick & easy stovetop method with canned beans gets dinner on the table fast without sacrificing that slow-cooked taste. If you want the authentic, simmered-all-day depth of flavor, the stovetop dried bean version is the way to go—just soak them the night before, and you’re all set. And for those days when you want to set it and forget it, the slow cooker method lets you skip soaking altogether while still delivering all that bold New Orleans-inspired goodness.
However you make it, this dish is the kind of soul-warming comfort food that brings everyone to the table—without stress, without fuss, and always full of flavor (Even better than Popeyes Red Beans and Rice)!
Nikki’s Recipe Rundown
- Taste: Bold, smoky, and packed with that deep, slow-cooked Louisiana flavor.
- Texture: Creamy beans, tender sausage, and fluffy rice in a rich, flavorful sauce.
- Ease: Simple steps with three cooking options—quick with canned beans, stovetop, or slow cooker.
- Pros: One-pot meal, great for leftovers, and even better the next day.
- Considerations: Creole seasoning and sausage can be salty, so adjust at the end.
- Repeat Worthy: 100%! Once you make it, it’s going in the regular dinner rotation. This recipe isn’t just for Mardi Gras! You can enjoy it all year long.
Ingredients needed for Louisiana Style Red Beans and Rice
- Andouille or Smoked Sausage – Go for a good-quality sausage. Andouille adds spice, while kielbasa gives a milder smokiness.
- Holy Trinity (Onion, Bell Pepper, Celery) – This is the base of all great Cajun recipes! Fresh is best, but frozen can work in a pinch.
- Garlic – Fresh garlic is key for depth of flavor. Don’t skip it!
- Tomato Paste – Adds richness and balances out the spice with a little sweetness.
- Creole Seasoning – I love Tony Chachere’s or Slap Ya Mama! Adjust to taste since they both have salt.
- Chicken Broth – Gives the beans a deep, savory base. Use low-sodium if needed.
- Red Beans (Not Kidney Beans!) – Canned or dried work here. These are smaller, creamier, and the real deal for authentic red beans and rice. Although, you can use canned kidney beans if that’s all that is available.
- Louisiana-Style Hot Sauce – Just a touch gives this dish a little kick—add more if you like heat!
- Bay Leaf – A small but mighty flavor booster. Remove before serving!
The Best Sausage for Red Beans and Rice
The sausage you use makes or breaks this dish! A good smoked sausage adds deep, rich flavor that infuses into the beans as they cook. Whether you like it mild, smoky, or with a little Cajun kick, here are the best options to use:
- Holmes Smokehouse Pecan Smoked Sausage – Our top pick for its bold, smoky depth.
- Conecuh Smoked Sausage (Original or Cajun) – Incredible flavor with a perfect snap.
- Andouille Sausage – A little spicier and the classic Louisiana choice.
- Polish Kielbasa – Milder but still smoky, great if you want less heat.
Whatever you choose, go for high-quality, well-seasoned smoked sausage—it’s what gives this dish that slow-cooked, authentic taste!
Variations and Substitutions
- Different Proteins: Swap the sausage for ham, smoked turkey, or even crispy bacon for a different twist. Smoked turkey wings or a ham hock add extra depth to the broth.
- Vegetarian Option: Replace the sausage with plant-based smoked sausage or skip it all together. Use vegetable broth instead of chicken broth for a fully vegetarian dish.
- Extra Smoky Flavor: Stir in a few drops of liquid smoke or use double-smoked Andouille sausage for a deeper, richer taste.
- More Heat: Use hot Andouille sausage, add extra hot sauce, or throw in a diced jalapeño when sautéing the veggies.
- Creamier Texture: Stir in a pat of butter or a drizzle of heavy cream right before serving for a richer consistency.
How To Make Easy Stovetop Red Beans and Rice Recipe with Canned Beans
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
(For busy nights when you need dinner fast!)
Step 1: Cook the Rice
Cook jasmine rice according to the package directions. Set it aside.
Step 2: Brown the Sausage
Heat butter or avocado oil in a Dutch oven over medium heat. Add sliced Andouille or smoked sausage in batches, browning it well on both sides (about 5-10 minutes per batch).
Remove to a plate, but keep all those flavorful juices in the pot.
Step 3: Sauté the Veggies
Add onion, bell pepper, and celery to the pot and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in garlic, tomato paste, and Creole seasoning, cooking for another minute until fragrant.
Step 4: Simmer the Beans
Pour in chicken broth, then add canned red beans (with liquid!), hot sauce, bay leaf, the browned sausage, and all the juices.
Stir, season with black pepper, and bring to a boil. Cover, reduce heat, and let it simmer for 20 minutes.
Step 5: Thicken & Adjust
Remove the lid and let it simmer uncovered for another 15 minutes. Mash some of the beans against the side of the pot to naturally thicken the sauce. Taste and season with salt and pepper as needed.
Step 6: Serve & Enjoy!
Spoon over warm cooked rice, garnish with parsley and green onions, and serve with extra hot sauce on the side.
How to Make Stovetop Red Beans and Rice with Dried Red Beans (Soaking Required)
(For that slow-cooked flavor with a little extra prep.)
JUST NOTE SAUSAGE AND CHICKEN BROTH AMOUNT ADJUSTMENTS!
Step 1: Soak the Beans
The night before, sort through the dried red beans, removing any debris. Place them in a large bowl, cover with water by a few inches, and let them soak overnight. Before cooking, drain and rinse.
Step 2: Brown the Sausage
In a Dutch oven, heat butter or oil over medium heat. Add sliced Andouille or smoked sausage in batches, browning well on both sides (5-10 minutes per batch). Remove to a plate, keeping all those flavorful juices in the pot. – I like to double the sausage when using a pound of beans, but it’s optional.
Step 3: Sauté the Veggies
Add onion, bell pepper, and celery to the pot. Cook for 3-4 minutes until softened. Stir in garlic, tomato paste, and Creole seasoning, cooking for 1 minute until fragrant.
Step 4: Cook the Beans
Pour in 6 cups of chicken broth, then add dried red beans, hot sauce, bay leaf, and browned sausage (with juices). Bring to a boil, then reduce heat to medium low, cover, and simmer for 1 to 1 ½ , stirring occasionally. If needed, add more broth as the beans cook down.
Step 5: Thicken & Adjust
Once the beans are soft, uncover and simmer for another 30 minutes to thicken. Mash some of the beans against the pot for a creamier texture. Taste and adjust salt and pepper as needed.
Step 6: Serve & Enjoy!
Ladle the beans over cooked rice, top with parsley and green onions, and serve with extra hot sauce.
How to Make Slow Cooker Red Beans and Rice (Dried Beans – No Soaking Required!)
(Set it and forget it—perfect for a busy day!)
JUST NOTE SAUSAGE AND CHICKEN BROTH AMOUNT ADJUSTMENTS!
Step 1: Brown the Sausage (Highly recommended!) – I like to double the sausage using 24-32 ounces.
In a skillet, heat butter or oil over medium heat. Add sliced Andouille or smoked sausage in batches, browning on both sides (5-10 minutes per batch). Remove and save all the juices!
You can skip this and add everything to the slow cooker. You will get good red beans and rice, but if you want them to be extra flavor-packed, take the time to brown the sausage. You can saute the veggies, too, if you’d like, but it’s optional.
Step 2: Add Everything to the Slow Cooker
To the slow cooker, dried red beans, onion, bell pepper, celery, garlic, tomato paste, Creole seasoning, hot sauce, bay leaf, and the browned sausage with juices.
Then add in the broth. USE 5 cups of chicken broth or stock.
Give it all a stir.
Step 3: Slow Cook
Cover and cook on HIGH for 6-7 hours. Stir occasionally during the last 2 hours to help the beans break down and thicken.
Step 4: Thicken & Adjust
If needed, mash some of the beans against the side of the slow cooker to thicken the sauce. Taste and adjust salt and pepper.
Step 5: Serve & Enjoy!
Spoon over cooked rice, garnish with parsley and green onions, and serve with extra hot sauce.
Tips & Tricks for the Best Cajun Red Beans & Rice
- Don’t Drain the Beans (if using canned) – The liquid adds richness and helps create that creamy texture we love.
- Mashing is the Secret to Creamy Beans – Use a wooden spoon to mash some beans against the side of the pot. This naturally thickens the sauce without needing extra ingredients.
- Adjust the Salt at the End – Creole seasoning and sausage can be salty, so you can wait until the beans are finished or nearly finished cooking before adding more.
- Simmer for Maximum Flavor – The longer it simmers, the better it tastes. If you have extra time, let it cook a little longer to deepen the flavors.
- Spice to Your Taste – Want it milder? Use a smoked sausage like kielbasa. Love the heat? Add extra hot sauce and use spicy Andouille.
- Rice Matters (IMO)– Jasmine rice has a soft, fluffy texture that pairs perfectly with the creamy beans. Cook it fresh, or use day-old rice for a wonderful consistency.
- Meal Prep Like a Pro – This dish tastes even better the next day, so make a big batch and enjoy leftovers all week.
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Recipe FAQs
I prefer not to! Red beans are smaller, creamier, and the traditional choice for New Orleans-style red beans & rice. Kidney beans have a firmer texture and won’t give you that rich, velvety consistency. However, you can use them.
If you’re making dried beans in the slow cooker, absolutely do NOT use kidney beans. They contain a naturally occurring toxin (phytohemagglutinin) that can cause digestive issues if not properly boiled first. Red beans don’t have this problem, which is why they’re the best choice for slow cooking!
Yes! If using dried beans, pressure cook on high for 45 minutes with a natural release. I still like to sauté the sausage first for the most flavor (I also double the sausage like you would with both other dried bean versions). If using canned beans, sauté the meat and veggies first, then pressure cook for 10 minutes to blend flavors.
Mash some of the beans against the side of the pot, then stir. If needed, simmer uncovered for an extra 10-15 minutes to reduce the liquid.
Use a milder smoked sausage like kielbasa, reduce the Creole seasoning, and skip the hot sauce. You can always add spice at the end!
Storage
Make-Ahead: Red beans & rice tastes even better the next day! Make it ahead, store it in the fridge, and reheat it when ready.
Fridge: Store in an airtight container for up to 4 days. Reheat on the stove with a splash of broth.
Freezer: Freeze the beans (without rice) for up to 3 months. Thaw overnight and reheat with a little broth.
Rice Tip: Store rice separately to keep it from getting mushy.
How to Reheat
- Stovetop: Warm over low heat with a splash of broth or water, stirring occasionally until heated through.
- Microwave: Heat in 30-second intervals, stirring in between. Add a little broth if needed to loosen it up.
Rice Tip: If reheating rice, sprinkle with water and cover with a damp paper towel before microwaving to keep it fluffy.
What to Serve with Red Beans & Rice
This dish is a meal on its own—hearty beans, smoky sausage, and flavorful sauce all over fluffy rice. But if you want to round it out, here are some great sides and breads to serve with it:
If you want a little something green, collard greens bring that classic Southern balance. A simple side salad with a tangy dressing keeps things fresh!
And if you want to go the New Orleans route, Crispy Cornbread or corn muffins are always a must—they soak up all that delicious sauce. French bread is perfect for scooping up every last bite. However you serve it, this dish is pure comfort food!
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Red Beans and Rice with Sausage
Ingredients
For the Rice
- 1 cup jasmine rice
- 1 ¼ cups cold tap water
For the Red Beans
- 1 tablespoon butter or avocado oil, (I like a mixture of both)
- 12-16 ounces andouille sausage, or a smoked Kielbasa or sausage, [See cooking instructions for optional adjustments on stovetop and slow cooker methods using dried beans]
- ⅓ cup diced yellow onion
- ⅓ cup diced green bell pepper
- ¼ cup diced celery
- 3 cloves garlic
- 2 tablespoons tomato paste
- 1 ½ to 2 teaspoons creole seasoning, I use tony Chachere’s or Slap Ya Mama
- 2 ½ cups chicken broth, [ Adjustments- 6-7 Cups for stovetop dried beans, 5 cups for Crock Pot dried beans]
- 3 cans red beans, NOT KIDNEY BEANS) -(15 ounce cans) DO NOT drain or rinse
- or 1 pound of dried red beans [see cooking methods for dried beans]
- 1 teaspoon louisiana style hot sauce, use your favorite, (optional or to taste)
- 1 bay leaf
- ½ teaspoon black pepper
- salt, to taste
- salt to taste this will depend on sausage and creole seasoning
- freshly chopped parsley and sliced green onion, for garnish
Instructions
Prepare Rice
- In a large saucepan add water, cook rice according to package instructions; set aside.1 cup jasmine rice, 1 1/4 cups cold tap water
Instructions Quick & Easy Red Beans and Rice with Canned Beans
- Heat butter or oil in a large skillet or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is browned, about 5-10 minutes (or desired doneness); set aside. Remove to a plate. Do not drain juices. You want all those juices for flavor.1 tablespoon butter or avocado oil, 12-16 ounces andouille sausage
- Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.⅓ cup diced yellow onion, ⅓ cup diced green bell pepper, ¼ cup diced celery
- Stir in garlic, tomato paste, and Cajun seasoning until fragrant, about 1 minute.3 cloves garlic, 2 tablespoons tomato paste, 1 ½ to 2 teaspoons creole seasoning
- Add chicken stock, red beans, hot sauce, bay leaf and sausage (with juices); pepper, season with salt to taste. Bring to a boil; cover, reduce heat and simmer for 20 minutes. Remove the lid, continue to simmer until reduced, an additional 15-20 minutes. (You can also cook longer and the flavors will develop even more, if you like.)2 ½ cups chicken broth, 3 cans red beans, 1 teaspoon louisiana style hot sauce, 1 bay leaf, ½ teaspoon black pepper
- Using a wooden spoon, mash some of the beans against the inside side of the pan (or potato masher), until slightly thickened, if the beans are not as thick as you would like. Taste and season with salt and pepper, to taste.salt to taste this will depend on sausage and creole seasoning
Stovetop with Dried Red Beans (Soaking Required)
- SOAK: The night before you want to cook, sort through beans and remove any stones. Add dry beans to a large bowl and cover with cold water by a few inches. Soak beans overnight. Before cooking, drain and rinse beans.
- Proceed with the recipe as directed for canned beans up until cooking times.NOTE: You will use 6-7 cups of chicken broth, start with 6 cups and add more as the beans cook down.
- Place a lid on the pot, set the burner to medium-high heat, and bring it up to a boil. Once boiling, turn the heat down to medium-low, and let the pot simmer for 1 to 1½ hours (or until the beans are as tender as you like), stirring occasionally. Put the lid back on each time after you stir.
- After cooking the beans for about one hour, the beans should be tender. Begin to smash the beans with the back of a spoon against the side of the pot. Then let the pot simmer without a lid for 30 minutes to thicken the pot.
- Once cooking is complete, you can mash more beans with the back of a spoon, or a potato masher, if you would like them thicker. Keep in mind the sauce will thicken as it sits. Taste and adjust salt and seasonings as needed.
Slow Cooker Red Beans and Rice Instructions (No Soaking Needed – DO NOT USE KIDNEY BEANS)
- When using this amount of beans I double the sausage (24-32 ounces 2 packages). I highly recommend browning the sausage for the best flavor, but if you prefer you can add them directly to the slow cooker.
- Heat butter or oil in a large skillet or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is browned, about 5-10 minutes (or desired doneness); set aside. Remove to a plate. Do not drain juices. You want all those juices for flavor.
- You can double the onion, bell pepper, celery, and garlic, if desired. Sautéing the veggies is optional.
- To the slow cooker, add chicken stock (5 cups of chicken broth), red beans, onion, bell pepper, celery, garlic, tomato paste, and Cajun seasoning, hot sauce, bay leaf, sausages (with juices), pepper, and season with salt to taste.
- Stir, cover with the lid and cook on High for 6 to 7 hours.
- During the last 2 hours stir occasionally. This will help the break up the beans and thicken the sauce.
- Once cooking is complete, you can mash more beans with the back of a spoon or a potato masher, if you would like them thicker. Keep in mind the sauce will thicken as it sits.
Serve
- Serve with white rice and garnish with parsley and/or green onion and a dash of your favorite hot sauce.
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Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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