Red Beans and Rice
Made by
Cory Armstead
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Total Time: About 2 Hours 30 Minutes + Overnight Soak
Cory Armstead’s Southern Red Beans and Rice pairs creamy, slow-simmered red beans with smoky sausage, the classic onion-bell pepper-celery trinity, plenty of savory seasoning, and fluffy white rice. Mashing a portion of the tender beans back into the pot creates that rich, thick Southern-style texture that makes this comforting dinner worth the wait.
Ingredients:
For the Red Beans
- 1 lb dried red kidney beans
- 1 lb smoked sausage (or andouille sausage, sliced)
- 1 medium yellow onion (diced)
- 1 green bell pepper (diced)
- 2 stalks celery (diced)
- 4 cloves garlic (minced)
- 2 tbsp butter (or vegetable oil)
- 6 cups chicken broth
- 2 bay leaves
- 1 tbsp all-purpose (or Creole seasoning)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- salt (to taste)
- 1 tsp hot sauce (optional)
For the Rice
- 2 cups long-grain white rice
- 4 cups water (or chicken broth)
- 1/2 tsp salt
- 1 tbsp butter
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Rinse and sort the DRIED RED KIDNEY BEANS, removing any debris. Place the beans in a large bowl, cover generously with water, and soak overnight. Drain before cooking.
- Heat the BUTTER OR VEGETABLE OIL in a large Dutch oven or heavy pot over medium heat.
- Add the sliced SMOKED SAUSAGE OR ANDOUILLE SAUSAGE and cook until browned around the edges. Remove about half of the sausage from the pot and set aside.
- Add the diced ONION, GREEN BELL PEPPER, and CELERY. Cook for about 5–7 minutes, stirring occasionally, until the vegetables soften.
- Add the GARLIC and cook for about 30 seconds, just until fragrant.
- Add the drained RED BEANS along with the CHICKEN BROTH.
- Stir in the BAY LEAVES, ALL-PURPOSE OR CREOLE SEASONING, SMOKED PAPRIKA, GARLIC POWDER, ONION POWDER, DRIED THYME, BLACK PEPPER, and optional CAYENNE PEPPER.
- Bring the beans to a gentle boil, then reduce the heat to low. Partially cover the pot and simmer for about 1 1/2–2 HOURS, stirring occasionally, until the beans are completely tender.
- Remove and discard the BAY LEAVES.
- Use the back of a large spoon or a potato masher to mash some of the RED BEANS against the side of the pot. Stir the mashed beans back into the mixture to create a thicker, creamier consistency.
- Return the reserved SMOKED SAUSAGE to the pot.
- Simmer uncovered for another 15–20 MINUTES, stirring occasionally, until the beans are rich, creamy, and thickened.
- Taste and adjust with SALT, additional seasoning, or optional HOT SAUCE as desired.
- While the beans finish cooking, rinse the LONG-GRAIN WHITE RICE.
- Combine the rice with the WATER OR CHICKEN BROTH, SALT, and BUTTER in a saucepan.
- Bring to a boil, cover, reduce the heat to low, and cook according to the rice package directions until tender and fluffy.
- Spoon a generous serving of WHITE RICE into each bowl and ladle the creamy RED BEANS AND SMOKED SAUSAGE around or over the rice. Serve hot.
This Recipe Pairs Well With:
August 17, 2026
Cory’s Southern Comfort Collection
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Country Plate
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