I’ve been cooking and sharing Southern recipes online for over a decade, and red beans and rice is one of those dishes that takes me straight back to Louisiana kitchens, loud, warm, and always smelling like somebody’s seasoning got heavy-handed, in the best way. Creamy beans, smoky sausage, and fluffy rice soaking up every drop of flavor.
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Red Beans and Rice Ingredients
- Red Beans or Kidney Beans: Red kidney beans are the most common choice for this classic dish. They have a mild, slightly nutty flavor and a smooth, firm texture that holds up well during cooking. You may also see some beans labeled as "red beans" that will work.
- Andouille Sausage: Chicken or turkey sausage is a good substitute.
- Celery, Onions, and Green Peppers: The “Holy Trinity” is a term used in Cajun and Creole cooking and includes these three ingredients. These are considered the foundation of many dishes and are used to create a flavorful base for gumbo, jambalaya, dirty rice, grits, and more.
- Garlic
- Broth
- Smoked Turkey Leg, Wing, or Necks: You can also use ham hocks.
- Thyme, Creole Seasoning, Cayenne Pepper, and Bay Leaves
- Cooked Rice: Long-grain white rice is the classic rice for red beans and rice, fluffy, Southern, and perfect for soaking up that creamy sauce. Short-grain rice is sticky and clumps, so skip it for this recipe You’ve got options though: basmati, jasmine, and brown rice. Follow the instructions on the package.
Quick Soaking
You can soak dried beans the traditional way, overnight in a bowl of water, or use the quick soak method when you didn’t plan ahead. Just boil a pot of water, turn off the heat, add the beans, and let them sit for about an hour.
Skip soaking completely and you’re adding a couple extra hours to your cook time.
How to Make Southern Red Beans and Rice
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Fill a Dutch oven or soup pot with water (enough to cover the beans) and place it on the stove to boil. Once the water has boiled, remove it from the heat and add the beans. Allow the beans to soak.
- Place a Dutch oven or soup pot on medium-high heat and add the sausage rounds. Cook for 5-6 minutes total on each side until browned. Remove the sausage and set it aside.
- Add celery, green peppers, onions and garlic to the pot. Saute.
- Pour the broth into the pot and use a wooden or silicone spoon to break down the brown bits in the pot and deglaze the pot.
- Add in the cooked sausage, beans, smoked turkey, spices, and bay leaf. Stir.
- Place the lid on the pot and lower the heat to medium-low. Cook.
- Open up the pot and remove the bay leaf and serve with rice.
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Red Beans and Rice with Smoked Turkey
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Equipment
Ingredients
- 1 pound dry red beans or kidney beans Rinsed.
- 6 oz andouille sausage Sliced into rounds ½-1 inch thick.
- ½ cup chopped celery
- ½ cup chopped onions
- ½ cup chopped green peppers
- 3 garlic cloves Minced
- 32-48 oz broth See notes. Any broth will work. (Chicken, vegetable, beef).
- ½-1 pound fully cooked smoked turkey leg or wing See notes
- 1 teaspoon dried thyme
- 1 tablespoon Creole Seasoning
- 1 teaspoon cayenne pepper Omit if you do not desire spicy.
- salt and pepper to taste
- 2 bay leaves
- cooked rice
Instructions
Optional: Pre Boil the Smoked Turkey (See notes)
- Add the smoked turkey to a pot of boiling water. Use enough water to submerge the turkey. Boil for 45 minutes to an hour to soften the turkey. I like to do this as the beans are quick soaking.
Red Beans and Rice
- Fill a Dutch oven or soup pot with water (enough to cover the beans) and place it on the stove to boil. Once the water has boiled, remove it from the heat and add the beans. Place the lid on the pot. Allow the beans to soak for 1 hour.1 pound dry red beans or kidney beans
- Place a Dutch oven or soup pot (I use the same one) on medium-high heat and add the sausage rounds. Cook for 5-6 minutes or however long it takes to brown both sides. Remove the sausage and set it aside.6 oz andouille sausage
- Add the celery, green peppers, onions and garlic to the pot. Saute until translucent and fragrant.½ cup chopped celery, ½ cup chopped onions, ½ cup chopped green peppers, 3 garlic cloves
- There should be brown bits in the bottom of the pot from the cooked sausage and vegetables. Leave these intact because they contain flavor. Pour the broth into the pot and use a wooden or silicone spoon to break down the brown bits in the pot and deglaze the pot..32-48 oz broth
- Add in the cooked sausage, beans, smoked turkey, spices, and bay leaf. Stir.½-1 pound fully cooked smoked turkey leg or wing, 1 teaspoon dried thyme, 1 tablespoon Creole Seasoning, 1 teaspoon cayenne pepper, salt and pepper to taste, 2 bay leaves
- Place the lid on the pot and lower the heat to medium-low. Cook for 2-3 hours until the beans are soft. You can test if they are done by grabbing one bean out of the pot and mashing it with a spoon or fork.
- Open up the pot and remove the bay leaf and smoked turkey. If you like meat in your red beans, use 2 forks and shred the turkey and return it to the pot. Taste repeatedly and add salt and pepper to taste if needed.
- Cool before serving and serve with cooked rice.
Notes
- Water can be used instead of broth if you wish. Broth adds additional flavor. You will need enough broth/liquid to cover the beans and smoked turkey as it cooks. If you don't cover the dish with liquid it will add additional cook time and the beans won't cook at an even and consistent speed.
- You can use ham hocks, a leftover ham bone, salt pork, country ham, or even bacon instead of smoked turkey.
- The smoked turkey is already cooked, so you don't have to cook it beforehand. Boiling the turkey in water before adding it to the beans will produce fall-off-the-bone turkey meat for the red beans and rice. This step is optional.
- You can substitute Creole seasoning for whatever flavor or spice blend you like.
- Not soaking the beans in advance will likely add a couple of hours to your cooking time.
- Rinse the beans first to remove any surface dirt.
- Decide how you like your beans. Do you like them firm, soft, or mushy? Check in on the beans frequently while they cook. They will typically need anywhere from 1 ½ hours – 3 hours depending on your texture preference. I like to cook mine for 2 hours. I like for them to be soft, but not mushy.
- Since the canned beans are already cooked, you won’t need to simmer them as long as you would with dried beans. If using canned, I recommend heating them until warm. If you want smoked turkey meat or meat from the ham hock, you would still need to cook that for a couple of hours for tender meat.
- For the sausage, you can also use chicken andouille sausage.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Decide how you like your beans. Do you like them firm, soft, or mushy? Check in on the beans frequently while they cook. They will typically need anywhere from 1 ½ hours – 3 hours depending on your texture preference. I like to cook mine for 2 hours. I like for them to be soft, but not mushy.
You can test if they are done by grabbing one bean out of the pot and mashing it with a spoon or fork.
The simmering time for red beans and rice is not solely about cooking the beans. It's also about developing the flavors of the dish and ensuring the meat and seasonings are fully integrated. Taste the dish as it simmers to adjust the seasonings and cooking time to your liking.
If you're cooking the rice on the stove, I recommend following the package instructions on the rice that you purchase. You typically can't go wrong here! I like to use my Instant Pot, so I cook it for 3 minutes, with 10 minutes of natural release of steam.
Since the canned beans are already cooked, you won't need to simmer them as long as you would with dried beans. If using canned, I recommend heating them until warm. If you want smoked turkey meat or meat from the ham hock, you would still need to cook that for a couple of hours for tender meat.
You can make the beans in a slow cooker by following my Slow Cooker Crockpot Black Eyed Peas with Smoked Turkey recipe.
You can store the dish tightly covered and sealed in the fridge for 3-4 days.
You can reheat leftovers in the microwave or on the stove. I recommend adding a little broth if the beans dry out during the heating process. Start with a tablespoon and add more as needed.
You can freeze the dish tightly covered and sealed for 5-6 months. Defrost overnight in the fridge.
Pair With These Recipes
Southern Soul Food Cornbread
Cheddar Jalapeno Cornbread
Southern Collard Greens with Smoked Turkey
Southern Soul Food Creamed Corn
More Cajun Recipes
Cajun Dirty Rice
Shrimp Etouffee Recipe
Slow Cooker Gumbo
Cajun Shrimp and Grits
Cajun Chicken Wings
Cajun Seafood Gumbo with Shrimp and Crab
Seafood Jambalaya with Shrimp
Watch step by step instructions on how to make this recipe on Youtube.
Ashley says
One thing about a recipe from Brandi, it’s going to be a staple for the rest of time once you try it! This one is no different, and so customizable.
staysnatched says
haha! Thank you so much Ashley!
Rachel says
Amazing recipe. I also used it to make black eye peas for New Years. I also used parts of this recipe for Jamaican stew peas. So to say the least I and my family LOVE this recipe. Thanks for sharing!
staysnatched says
You're welcome!
Eric says
Fluffy long grain rice.
Mary Coleman says
Tried to comment but I got bumped off. Baked beans in oven in large stoneware bowl for 2 plus hours. They thicken up as you bake them! Yummy!
staysnatched says
That sounds so good!