Creamy Red Beans and Rice
Creamy Red Beans and Rice! is a medium Cajun recipe that serves 6. 560 calories per serving. Recipe by Bruce Mitchell on YouTube.
Prep: 40 min | Cook: 6 hrs | Total: 7 hrs 10 min
Cost: $6.90 total, $1.15 per serving
Ingredients
- 1 cup Dried Red Kidney Beans (rinsed and soaked overnight)
- 4 cups Water (for soaking and cooking; add enough to cover beans by about 1 inch during cooking)
- 1 medium Onion (diced)
- 1 tsp Salt (adjust to taste)
- ½ tsp Black Pepper (freshly ground)
- 1 link Smoked Andouille Sausage (sliced into ½‑inch rounds; can substitute kielbasa or smoked turkey sausage for a milder flavor)
- 2 cups Long Grain White Rice (uncooked; rinsed before cooking)
Instructions
Soak the Beans
Place 1 cup of dried red kidney beans in a large bowl, cover with about 4 cups of water, and let them soak overnight (at least 8 hours).
Time: PT5M
Drain and Rinse
In the morning, pour the beans into a colander, discard the soaking water, and rinse the beans thoroughly under cold running water.
Time: PT5M
Prepare the Base
Dice the onion. Add the drained beans, diced onion, 1 tsp salt, and ½ tsp black pepper to the crock‑pot. Fill with fresh water until it sits about 1 inch above the beans.
Time: PT5M
Slow‑Cook the Beans
Cover the crock‑pot and set it to High. Let the beans cook for about 5 hours, stirring once every hour and adding a splash of water if the level drops too low.
Time: PT5H
Temperature: High
Add Sausage
Slice the smoked Andouille sausage into ½‑inch rounds and stir them into the beans. Continue cooking on High for another 1 hour, or until the beans are creamy and the sausage is heated through.
Time: PT1H
Temperature: High
Cook the Rice
While the beans finish, rinse 2 cups of long‑grain white rice. In a saucepan, combine rice with 4 cups water, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until water is absorbed. Fluff with a fork.
Time: PT20M
Temperature: Medium
Serve
Spoon a generous portion of the creamy red beans over a bed of fluffy rice. Garnish with extra sliced sausage or chopped green onions if desired.
Time: PT5M
Nutrition Facts
- Calories
- 560
- Protein
- 22 g
- Carbohydrates
- 78 g
- Fat
- 12 g
- Fiber
- 9 g
Dietary info: Contains meat, Not vegan, Can be made vegetarian by omitting sausage and using vegetable broth
Allergens: pork, beans
Ingredient Substitutions
- Instead of Dried Red Kidney Beans: Black beans, Pinto beans
- Instead of Onion: shallots, green onions
- Instead of Salt: sea salt, kosher salt
- Instead of Black Pepper: white pepper
- Instead of Smoked Andouille Sausage: kielbasa, smoked turkey sausage, vegetarian sausage
- Instead of Long Grain White Rice: Basmati rice, brown rice
Equipment Needed
- Crock‑Pot (Slow Cooker)
- Large Bowl
- Colander
- Cutting Board
- Chef’s Knife
- Measuring Cups
- Saucepan or Rice Cooker
Critical Steps — Do Not Skip
- Soaking the beans overnight is essential for even cooking and to reduce cooking time.
- Cooking the beans on High for the full 5 hours before adding sausage ensures they become tender and creamy.
- Adding the sausage after the beans are mostly done prevents the meat from becoming overly dry.
Chef Tips from the Video
- Add a couple of bay leaves or a pinch of smoked paprika for deeper flavor.
- Use a smoked Andouille sausage for authentic Cajun taste; if unavailable, kielbasa works well.
- Stirring the beans only once an hour prevents them from breaking down too much.
Troubleshooting
Beans are still hard after 5 hours.
Add more water to fully cover the beans and continue cooking on High for another 30‑45 minutes. Ensure the beans were fully soaked overnight.
The broth is too watery.
Remove the lid for the last 30 minutes of cooking to allow excess liquid to evaporate, or mash a few beans against the side of the pot to thicken.
Sausage is too salty.
Rinse the sliced sausage briefly before adding, or use a low‑sodium sausage variety.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Cool completely, then freeze in freezer‑safe bags for up to 3 months.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Soak the beans the night before to save time.
- The beans can be cooked a day ahead; reheat gently on Low before adding fresh sausage.
- Cook the rice ahead and re‑steam before serving.
Frequently Asked Questions
What is the cultural significance and history of Red Beans and Rice in Cajun cuisine?
Red Beans and Rice is a staple of Louisiana Cajun cooking, traditionally prepared on Mondays using the leftover ham bone from Sunday dinner. The dish reflects the resourceful, one‑pot cooking style of the region and has become a comfort food symbol of New Orleans culture.
What are the traditional regional variations of Red Beans and Rice in Louisiana?
In New Orleans the classic version uses smoked Andouille sausage and a ham or neck bone, while other parts of Louisiana may add bell peppers, celery, or use turkey sausage for a lighter version. Some cooks also finish the dish with a splash of hot sauce or a sprinkle of chopped parsley.
How is Red Beans and Rice traditionally served in Cajun households?
It is typically served hot over a mound of fluffy white rice, often accompanied by a side of cornbread or collard greens. A dash of hot sauce and a few green onion slices are common garnish choices.
What occasions or celebrations is Red Beans and Rice traditionally associated with in Cajun culture?
Red Beans and Rice is a Monday‑night tradition, originally tied to the day when men would go to work and let the beans simmer on the stove. It is also a popular dish for casual gatherings, potlucks, and Mardi Gras celebrations because it feeds a crowd easily.
What other Cajun dishes pair well with Red Beans and Rice?
It pairs beautifully with fried catfish, gumbo, jambalaya, or a simple green salad. A side of cornbread or garlic‑buttered French bread complements the hearty beans and rice.
What makes Red Beans and Rice special or unique in Cajun cuisine?
The dish’s uniqueness comes from the combination of slow‑cooked beans that become creamy without any added cream, the smoky flavor of Andouille sausage, and the use of a single pot that melds all flavors together, embodying the soulful, rustic nature of Cajun cooking.
What are the most common mistakes to avoid when making Red Beans and Rice?
Common mistakes include not soaking the beans long enough, cooking on Low for too short a time, and adding the sausage too early which can make the meat tough. Also, forgetting to keep the beans covered with water leads to dry, under‑cooked beans.
Why does this Red Beans and Rice recipe use a crock‑pot on High instead of simmering on the stovetop?
Using a crock‑pot on High speeds up the cooking process while still allowing the beans to become tender and creamy. It also frees up stovetop space and provides gentle, even heat that reduces the risk of scorching.
Can I make Red Beans and Rice ahead of time and how should I store it?
Yes, you can cook the beans a day ahead, let them cool, then refrigerate in an airtight container for up to 4 days. Reheat gently on Low, add fresh sausage if desired, and serve over freshly cooked rice.
What does the YouTube channel Bruce Mitchell specialize in?
The YouTube channel Bruce Mitchell focuses on straightforward, home‑cooked comfort food recipes, often highlighting classic Southern and Cajun dishes with clear step‑by‑step instructions.
How does the YouTube channel Bruce Mitchell's approach to Cajun cooking differ from other Cajun cooking channels?
Bruce Mitchell emphasizes simplicity and minimal equipment, using everyday kitchen tools like a crock‑pot rather than specialized cookware, and he often shares personal family tips that give his Cajun recipes an authentic, home‑grown feel.
Last updated: September 1, 2026
