Southern Style Red Beans and Rice

Home » Southern Style Red Beans and Rice

Southern-style red beans and rice is a classic New Orleans recipe, loaded with sausage and Cajun flavors. This is a family favorite dinner you don’t want to miss!

Beans and rice is a dish that runs through many cultures. These two crops have been important staple foods around the world for centuries. Growing up, we heard a lot of stories from the adults in our lives about living on beans and rice during difficult times. It was an inexpensive way to provide a nutritious meal for the whole family, and it still does today! While the thought of having beans and rice for dinner might not make your mouth water right away, it’s certainly because you haven’t tried this Southern-style version of red beans and rice. Get ready for the surprise of your life as this dish explodes in flavor. Do yourself a favor and try this. We know you won’t be disappointed.

Can I use canned beans in southern style red beans and rice?

In a pinch, you can use three 15-ounce cans of beans, drained and rinsed. Reduce chicken broth to 5 cups. Cut the cooking time in half and add the sausage when you add the beans.

bean options:

This classic dish uses red kidney beans, but you can really use just about any style of bean. If you’re feeling adventurous, try the cannellini!

Spice Grade:

You can determine the spice level of this dish by using more or less cajun seasoning. You can even add cayenne, red pepper flakes, or your favorite hot sauce if you’re looking for an extra kick of spice!

Instant Pot Instructions:

Saute the first ingredient and add the cleaned and dried beans, sausage, herbs, and 4 cups of chicken stock. Seal pressure cooker and set to high pressure for 60 minutes. Allow it to release pressure naturally for 15 minutes.


Dried beans need to be rinsed and soaked in cold water for at least 2 hours, preferably overnight. Make sure to factor this prep time into your meal planning.

Southern style red beans and rice served in a bowl.

Storage and Reheating Instructions:

Red beans and rice are best eaten fresh. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a large or small saucepan over medium-low heat until heated through. Just be sure to keep the heat low enough that you don’t burn the beans.

If you liked this recipe, you might be interested in these other delicious bean recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Top view of red beans and rice.

Southern-style red beans and rice is a classic New Orleans recipe. Filled with sausage and Cajun flavors, this is a family favorite dinner you can’t afford to miss!

raw material

  • 2 tablespoon vegetable oil
  • 1 medium sized onion Chopped
  • 4 rib cage celery Chopped
  • 1 Bell Pepper Chopped
  • 2 clove garlic Chopped
  • 8 cup chicken soup Add more if needed
  • 16 ounce red kidney beans dry, rinse and soak
  • 4 bay leaf
  • 1 teaspoon thyme
  • 1 teaspoon wise man
  • 1 teaspoon oregano
  • 1-2 teaspoon Indian seasoning
  • 16 ounce sausage cut into 1/4 inch slices
  • salt and pepper to taste
  • 3 cup long grain rice Cooked


  • Heat vegetable oil in a large pot over medium heat and add onion, celery and bell pepper. Saute until the vegetables are tender and lightly browned, about 7-9 minutes.

  • Add garlic and sauté for 2 minutes with other vegetables.

  • Pour in 8 cups of chicken broth and add the drained kidney beans.

  • Add bay leaf, thyme, sage, oregano, and cajun seasoning. Bring to a boil, then reduce heat to a simmer and simmer, uncovered, for 1 1/2 hours. Stir occasionally.

  • Cook rice according to package directions

  • Add sliced ​​sausage and continue to simmer for 30-45 minutes. Lightly mash some of the beans in the pot with a wooden spoon to get a smooth texture. The beans need to soften and the mixture needs to thicken and thicken, not watery.salt and pepper to taste

  • Remove bay leaves. Serve red beans over cooked rice and enjoy!

Calories: 728kcal | carbohydrate: 97G | protein: 30G | fat: twenty threeG | Saturated fat: 7G | Polyunsaturated fats: 3G | Monounsaturated fats: 10G | Trans fat: 1G | cholesterol: 64mg | sodium: 1853mg | Potassium: 1042mg | fiber: 8G | sugar: 3G | Vitamin A: 968unit | Vitamin C: 52mg | calcium: 104mg | iron: 5mg

Southern Style Red Bean Rice