Red Beans and Rice


There’s something incredibly satisfying about a dish that marries robust flavors in one pot. Enter our spiced red beans and rice, a blend of aromatic vegetables, smoky Andouille sausage, and rich spices. But before we delve into the recipe, let’s get a few things straight: while I aim to capture the essence of Southern comfort, purists might raise an eyebrow. Why? Well, due to unforeseen circumstances, I ended up using kidney beans instead of the traditional red beans. Bear with me, and I promise authenticity in my next culinary endeavor!

What Exactly is Red Beans and Rice? Originating from the heart of New Orleans, red beans and rice is a classic Cajun dish. It’s a symphony of slow-cooked red beans, hearty vegetables, spicy sausage, and a Cajun spice blend. Historically, it graced tables on Mondays, repurposing leftover Sunday meats. But honestly, who needs a reason to savor such a delightful dish?

Cooking Up a Storm: Using a trusty Dutch oven or any heavy-bottomed pot, start by sautéing a medley of onions, peppers, celery, and our star ingredient: Andouille sausage. Once the ingredients meld and the sausage gains a golden hue, infuse the mix with garlic, oregano, and that iconic Cajun spice. Then, introduce your beans, broth, tomatoes (if you fancy them), and rice. A gentle simmer later, you’ll have a pot bursting with flavor.

A Closer Look at Andouille: Ah, Andouille sausage! This smoked delicacy, deeply entrenched in Cajun and Creole cuisines, boasts a medley of pork, garlic, onions, and a hint of spice. Beyond our recipe, it’s a versatile ingredient, elevating everything from omelettes to casseroles.

Cajun vs. Creole: Navigating the nuances between Cajun and Creole cuisines can be tricky. While both boast rich histories and overlapping ingredients, they each carry a distinct identity. Think of Cajun as the soulful, rustic “country food”, while Creole exudes a more refined “city food” vibe. One notable distinction? Creole’s love affair with tomatoes, a touch absent in traditional Cajun dishes.

Final Thoughts: While purists might advocate for separate pots and meticulous processes, I believe in the magic of convenience. Our one-pot red beans and rice recipe is not just about speed; it’s a celebration of flavors, perfect for busy households craving a taste of the South. So, give it a whirl and share your culinary adventures with us!

Recipe Snapshot:

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 6
  • Method: Stovetop
  • Cuisine: Cajun


  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 1 green bell pepper, deseeded and chopped
  • 3 celery stalks, finely chopped
  • 12 oz Andouille sausage, sliced
  • 3 garlic cloves, minced
  • 1/2 tsp dried thyme
  • 1 1/2 tsp Cajun spice mix
  • 2 cans (15.5 oz) kidney beans, rinsed and drained
  • 2 cups chicken stock
  • 1 can (14.5 oz) diced tomatoes (optional)
  • 1 cup uncooked jasmine rice


  1. In a Dutch oven, heat olive oil over medium heat. Sauté onions, bell peppers, celery, and Andouille sausage until onions are translucent and sausage is slightly browned.
  2. Stir in garlic, thyme, and Cajun spice mix, cooking for an additional minute.
  3. Add kidney beans, chicken stock, tomatoes (if using), and rice. Ensure rice is submerged. Stir well.
  4. Bring to a gentle boil, then reduce heat, cover, and simmer for 15-20 minutes or until rice is tender.

image source : small town woman