Do I need to soak dried red kidney beans overnight?

Soaking is optional but recommended for faster cooking and better digestibility. If skipping, add 15–20 minutes to your cooking time.

Can I use canned red beans instead of dried?

Yes. Use 3 cans (15 oz each) drained red kidney beans, add them halfway through cooking, and reduce total cook time to 30–40 minutes.

What can I substitute for smoked sausage?

Andouille sausage (more authentic), kielbasa, or spicy Italian sausage all work well. Vegetarian option: use smoked tempeh or extra vegetables like mushrooms and okra.

How do I know when the beans are tender?

Beans should break easily between your fingers or with a fork after 1–2 hours of simmering. Undercooked beans will be firm and chalky.

Can I make this ahead or freeze it?

Yes. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat gently on the stovetop with a splash of broth.

Red Beans and Rice with Smoked Sausage

Name: Red Beans and Rice with Smoked Sausage
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 1 lb dried red kidney beans; 8 cups chicken broth, divided; 1 medium onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 2 tbsp butter or bacon grease; 3 cloves garlic, minced; salt, to taste; black pepper, to taste; 1 tbsp olive oil; 14 oz andouille or smoked sausage, sliced; 2 bay leaves; 1 tbsp Cajun seasoning; 1 tbsp cornstarch; 1 tbsp cold water; cooked white rice, for serving; cornbread or hoe cakes, for serving; green onions, for garnish

CookOSBeta

Red Beans and Rice with Smoked Sausage | CookOS

Ingredients

1 lb dried red kidney beans
8 cups chicken broth, divided
1 medium onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
2 tbsp butter or bacon grease
3 cloves garlic, minced
salt, to taste
black pepper, to taste
1 tbsp olive oiloptional
14 oz andouille or smoked sausage, sliced
2 bay leaves
1 tbsp Cajun seasoning
1 tbsp cornstarchoptional
1 tbsp cold wateroptional
cooked white rice, for serving
cornbread or hoe cakes, for servingoptional
green onions, for garnishoptional

18 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Rinse and drain the dried red beans. Place them in a large bowl and cover with about 4 cups of chicken broth. Refrigerate overnight to soak.
2
The next day, heat butter or bacon grease in a large skillet over medium heat. Add the chopped onion, bell pepper, and celery (the 'Holy Trinity') and sauté until softened.
3
Add the minced garlic to the skillet, season with salt and pepper, and cook for another minute until fragrant. Remove vegetables from the skillet and set aside.
4
Optionally, add a little olive oil to the same skillet and sear the sliced sausage until lightly browned. This step adds extra flavor.
5
Transfer the sautéed vegetables, the soaked beans with their broth, the remaining 4 cups of chicken broth, bay leaves, Cajun seasoning, and the seared sausage to a slow cooker. Stir to combine.
6
Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beans are tender.
7
Once cooked, remove and discard the bay leaves.
8
To thicken the sauce, use a potato masher to gently mash some of the beans against the side of the slow cooker 8-10 times.
9
For an even thicker consistency, mix cornstarch with cold water to create a slurry, then stir it into the red beans and let it cook for a few more minutes.
10
Serve hot over cooked white rice, with a side of cornbread or hoe cakes. Garnish with green onions if desired.