Go Back
–+ servings

Soul Food Slow & Low Red Beans & Rice

This classic soul food dish brings together tender red beans, smoky sausage, and flavorful seasonings for a rich, comforting meal.
Slowly simmered to perfection, the beans develop a creamy texture with a savory depth that pairs perfectly with fluffy white rice and a dash of hot sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Course Main Course
Cuisine Southern
Servings 8

Equipment

  • Large stockpot
  • cast iron skillet
  • Wooden spoon
  • Slotted spoon

Ingredients
  

  • 1 lb dried small red beans
  • 1 lb andouille or other smoked sausage cut into ¼-inch slices
  • 1 tbsp vegetable oil
  • 1 medium yellow onion chopped
  • 2 celery ribs chopped
  • 1 green bell pepper chopped
  • ¼ tsp cayenne pepper
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 4 cloves garlic minced
  • 2 qt chicken broth divided
  • 1 15-oz can tomato sauce
  • 1 tsp creole seasoning
  • 2 tbsp chopped fresh parsley
  • ½ tsp chopped fresh thyme
  • 3 bay leaves
  • 1 tbsp sugar
  • 1 cooked smoked turkey leg turkey wing, or ham hock
  • 3 cups cooked white rice
  • 1 tbsp hot sauce

Instructions
 

  • Prepare the Beans: Rinse the dried beans under cold water, discarding any broken beans or debris. Transfer them to a large pot, cover with water, and bring to a boil. Once boiling, turn off the heat and allow the beans to soak for 1 hour.
  • Brown the Sausage: Heat a large cast-iron skillet over medium-high heat. Add the sliced sausage and cook, stirring occasionally, for about 5 minutes until browned. Once done, use a slotted spoon to remove the sausage, leaving the rendered fat in the pan.
  • Sauté the Aromatics: In the same skillet with the sausage drippings, add the vegetable oil followed by the onion, celery, and bell pepper. Sprinkle in the cayenne, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
  • Deglaze the Pan: Pour in 2 cups of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Transfer everything from the skillet into a large stockpot.
  • Simmer the Beans: Add the remaining chicken broth, soaked beans, tomato sauce, creole seasoning, parsley, thyme, bay leaves, sugar, and smoked turkey leg (or alternative smoked meat) to the stockpot. Stir well to combine. If the beans are not completely submerged, add additional water until they are fully covered.
  • Cook Until Tender: Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover and let it simmer for about 2 hours, stirring occasionally.
  • Mash for Creamy Texture: After 2 hours, use a heavy spoon to mash some of the beans against the side of the pot. This step helps thicken the mixture while keeping some beans whole for texture. Continue cooking for another 30 minutes, or until the smoked meat is very tender and beginning to fall off the bone.
  • Final Touches & Serving: Remove the bay leaves. Serve the red beans over warm cooked white rice, garnished with a splash of hot sauce if desired.

Notes

  • For a spicier kick, increase the amount of cayenne or add extra hot sauce.
  • If the beans become too thick, add a little more broth or water to adjust consistency.
  • Leftovers can be refrigerated for up to 4 days and taste even better the next day as the flavors deepen.
Keyword cajun red beans and rice, Comfort food recipes, creole red beans, slow simmered beans, slow-cooked red beans, soul food, soul food red beans and rice, southern red beans and rice
Tried this recipe?Let us know how it was!