Name: Red Beans and Rice Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: Southern
Ingredients: 1 lb dried small red beans; 1 Tbsp olive or avocado oil; 12 oz andouille sausage, sliced into thin coins; 1 small onion, diced; 3 ribs celery, diced; 1 small green bell pepper, diced; 3 cloves garlic, minced; 2 bay leaves; 1 Tbsp Creole seasoning (adjust to taste); 3 cups cooked or leftover white rice; ¼ cup minced fresh flat-leaf Italian parsley

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Short Description

A soulful and comforting bowl of red beans simmered with sausage, vegetables, and Creole spices, served over or stirred into fluffy white rice—classic Southern-style flavor at its best.

Why You’ll Love This Recipe

Hearty and satisfying: protein-packed beans and sausage make this a filling and warming meal
Deep flavor: Creole seasoning, sautéed vegetables, and sausage drippings create rich, savory layers
Creamy texture: smashing some beans into the broth adds natural thickness
Simple but flavorful: straightforward ingredients with bold taste and easy execution

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb dried small red beans
1 Tbsp olive or avocado oil
12 oz andouille sausage, sliced into thin coins
1 small onion, diced
3 ribs celery, diced
1 small green bell pepper, diced
3 cloves garlic, minced
2 bay leaves
1 Tbsp Creole seasoning (adjust spice level to taste)
3 cups cooked or leftover white rice*
¼ cup minced fresh flat-leaf Italian parsley

*For best results, use day‑old rice or refrigerate fresh-cooked rice briefly before using.

Directions

Heat the oil in a large 5–6 quart soup pot or Dutch oven over medium heat until shimmering.
Brown the sausage slices until golden-tipped (about 5 minutes), then transfer to a separate dish.
Sauté onion, celery, and bell pepper in the same pot until softened and lightly golden (about 5 minutes), using the browned bits (fond) left by the sausage.
Stir in minced garlic and cook until fragrant (30 seconds).
Return the empty center of the pot clear; add the drained beans. Pour in enough water to cover by about ¾″ (approximately 5 cups). Add the bay leaves.
Bring to a boil, skim any foam from the surface, then reduce to a steady simmer and cover the pot with the lid slightly ajar.
Cook the beans for 1 to 1½ hours, checking every 20 minutes. Add more water if beans absorb too much and fall below the surface.
At 1 hour, check for doneness—beans should mash easily against the pot wall with a spoon or spatula. Continue cooking if needed until tender.
Discard bay leaves. Stir in Creole seasoning (plus ½ tsp salt if seasoning lacks salt).
Mash a portion of the beans against the side of the pot and stir into the soup to create a creamy texture. Repeat until desired consistency is reached.
Return the sausage with its drippings to the pot and stir.
Mix about half of the parsley into the soup; reserve the rest for garnish and stir some into the rice.

Servings And Timing

Serves: approximately 6–8 bowls (depending on serving size)
Prep Time: ~15 minutes (soaking beans not included if pre‑soaked)
Cook Time: ~1 to 1½ hours (for perfect bean tenderness and texture)
Total Time: ~1 hour 15 minutes to 1 hour 30 minutes

Variations

Vegetarian version: omit sausage and use vegetable broth; add smoked paprika or liquid smoke for depth.
Protein boost: stir in cooked ham, shredded chicken, or tofu in the final phase.
Spice adjustments: modify Creole seasoning level for more or less heat, or add cayenne pepper.
Richer finish: swirl in a pat of butter or dollop of heavy cream before serving.
Custom beans: substitute small red for kidney beans, pinto beans, or black beans, adjusting cooking time as needed.

Storage/Reheating

Refrigerator: Store in airtight containers for up to 3–4 days. Beans may thicken—stir in water or broth when reheating to loosen.
Freezing: Freeze portions for up to 3 months. Thaw in fridge overnight before reheating.
Reheating: Warm gently on the stove over medium-low heat, stirring occasionally. Add water or broth to restore desired consistency.

FAQs

Can I Skip Pre‑Soaking The Beans?

Yes—but be prepared to add more cooking time and check water levels more frequently.

What If I Don’t Have Creole Seasoning?

Use a homemade blend of paprika, garlic powder, onion powder, cayenne, thyme, and oregano—or simply salt, pepper, and a dash of hot sauce.

Should I Serve The Rice In or On Top?

Traditionally, red beans are served over rice; alternatively, mix rice directly into the soup for a mash-like texture.

How Can I Make It Creamier Without Mashing Beans?

Use an immersion blender to blend part of the soup (carefully), leaving some texture while thickening the broth.

Can I Use Precooked Beans?

Yes—just reduce cooking time and use cooking liquid or additional broth. Finish by simmering only long enough for flavors to meld.

Can I Add Greens?

Yes—add chopped kale or collard greens in the last 10 minutes of cooking for extra nutrition.

How Do I Adjust Salt Level?

Taste after adding Creole seasoning; adjust salt incrementally, especially if using salted broth or seasoning.

Can I Make This In A Slow Cooker?

Yes—brown sausage and sauté veggies on stovetop first, then transfer and cook beans with broth on low 6–8 hours; add rice and parsley near the end.

Is This Suitable For Meal Prep?

Definitely—make in bulk, portion with rice, and freeze individual servings. Flavor often improves after a day in the fridge.

What Sides Pair Well With It?

Serve with warm cornbread, crusty bread, or a simple green salad to complement the hearty soup.

Conclusion

This red beans and rice soup is a soulful, flavor-packed meal that combines creamy beans, spicy sausage, and hearty rice into a warming, satisfying dish. With flexible prep, customizable spice level, and great make-ahead potential, it’s perfect for family dinners or meal prep. Garnish generously, serve warm, and enjoy each comforting spoonful.

Maggie