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A black bowl filled with white rice topped with red beans, sliced sausage, and garnished with chopped green onions and parsley—a classic red beans and rice recipe served on a wooden surface.
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5 from 3 votes

Southern Red Beans and Rice: A Classic Comfort Dish

Ladies and gents, get ready to dive into a dish that’s as rich in flavor as it is in tradition! Southern Red Beans and Rice is the kind of meal that turns an ordinary day into a celebration. With every bite, you’re tasting a piece of Southern heritage, a savory blend of spices, and a hearty meal that’s been beloved for generations. Whether you’re cooking up a storm for a cozy family dinner or preparing a feast for a gathering, this dish has got you covered. So roll up your sleeves and get ready to make a pot of pure comfort!
Prep Time20 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: Cajun
Keyword: beans, red, rice, Southern
Servings: 46 servings

Ingredients

  • 2 tablespoon olive oil
  • 1 pound Andouille sausage, sliced
  • 1 pound smoked turkey necks or turkey wings
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 3 celery stalks, diced
  • 4 clove garlic, minced
  • 1 tablespoon Creole seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound dried red beans, soaked overnight
  • 6 cup chicken broth
  • 2 tablespoon tomato paste
  • 1 teaspoon hot sauce (optional, for extra kick)
  • Salt and black pepper, to taste
  • Cooked white rice, for serving
  • Chopped green onions (for garnish)
  • Fresh parsley (for garnish)

Instructions

  • Begin by soaking the red beans overnight in a large bowl of water. Drain and rinse them before use.Slice the Andouille sausage into 1/4-inch thick rounds.Dice the onion, bell pepper, and celery, and mince the garlic.
  • Heat olive oil in a large pot over medium heat. Add the sliced Andouille sausage and cook until browned on both sides, about 5-7 minutes.Remove the sausage from the pot and set it aside. You’ll use the flavorful drippings left behind.
  • In the same pot, add the diced onion, bell pepper, and celery. Sauté until softened, about 5 minutes.Add the minced garlic and cook for an additional 1 minute, until fragrant.
  • Stir in the Creole seasoning, paprika, cayenne pepper, dried thyme, and bay leaf. Cook for 1 minute to allow the spices to release their flavors.
  • Return the browned sausage to the pot. Stir in the tomato paste and cook for 2 minutes.Add the soaked and drained red beans to the pot, followed by the chicken broth.
  • Bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the beans are tender and the turkey necks are falling off the bone.Stir occasionally, and check the consistency. If you prefer a thicker stew, mash some of the beans against the side of the pot with a spoon.
  • If using, add hot sauce to taste. Adjust the seasoning with salt and black pepper.Remove the bay leaf and any large pieces of turkey neck bones.Stir in chopped green onions and fresh parsley for garnish.
  • Spoon the red beans mixture over a bed of cooked white rice. Garnish with additional green onions and parsley if desired.

Nutrition

Serving: 1g | Calories: 220kcal