Smoky red beans, bacon, andouille sausage, aromatics, and bold Cajun spices come together for a soul-warming dish you’ll crave again and again.

Every time I make this, I think about that one weird Tuesday when I decided to skip class, stay in, and just… cook. It was drizzly, I had no plan, and my fridge looked like it belonged to a bachelor vampire—half a bell pepper, a questionable onion, some leftover bacon, and dry red beans I didn’t even remember buying. But I did have rice. And a craving for something that felt like a meal my grandma never made—but should have.

this recipe

That day, I cobbled together my first ever pot of Cajun Red Beans and Rice, completely winging it with vibes from old cookbooks and way too many food blogs. Was it perfect? No. I think I used Italian sausage that day, and forgot the garlic. But it hit in a way that only slow-simmered food can.

Ever since then, this has been my go-to when I want to feel grounded. Or when I want something warm and a little spicy and just… cozy. You know?

Why You’ll Love This Cajun Red Beans and Rice Recipe?

Let’s be real. Everyone’s got their “authentic” Cajun Red Beans and Rice recipe. Some people guard theirs like family secrets. Mine? Not gatekeeping it. Because honestly, this version is simple, budget-friendly, and forgiving—it’s hard to mess up. That’s part of its charm.

It’s the kind of dish you can start early on a Sunday, forget about for half an hour while you scroll through memes or deep-clean your junk drawer, then come back to a bubbling pot of comfort that smells like love and home—even if your home is a tiny apartment with paper-thin walls and a fire alarm that screams when you toast bread.

What sets it apart? Real bacon for smoky flavor from the start. That Cajun “holy trinity” of onion, celery, and green bell pepper. Bold spices that aren’t too overpowering, and a finishing splash of vinegar that weirdly brings it all together. Oh—andouille sausage. Don’t skip that if you can help it. That stuff sings.

Ingredient Notes:

Honestly, if I can make this recipe in college using a cracked pot and a butter knife for a spoon, you’ve got this. Here’s what you’ll need, with a few notes from the trenches:

• Dried red beans (about 1 lb): Not kidney beans, though you can use them if you’re in a pinch. Small red beans get creamier and soak up flavor like a dream.

• Bacon (4 slices-ish): You want it chopped and crisped to kick things off with smoky depth. I’ve used turkey bacon. It’s… fine. Regular’s better.

• Onion, celery, green bell pepper: If you’ve never heard of the Cajun trinity, now you have. These three make up the base of almost every good Southern recipe.

• Garlic (like, 3 cloves): Don’t skip. Ever.

• Paprika, cayenne, thyme, bay leaves, black pepper: This combo is bold but not scary. Adjust the cayenne if you’re spice-sensitive or just not in the mood to sweat while you eat.

• Chicken broth + water: Low-sodium broth is best. Don’t wanna over-salt before the beans get their moment.

• Andouille sausage (about 8 oz): It’s spicy, smoky, and kind of the backbone of the dish. If you can’t find it… more on that below.

• Red wine vinegar: Sounds weird? Just trust me.

• White rice, scallions, hot sauce: For serving. And for showing off your inner Southern grandma.

How To Make Cajun Red Beans and Rice?

If you’ve never cooked dried beans before, this might look like a lot. But it’s mostly just stirring, waiting, and trying not to eat all the sausage before it hits the pot.

Step 1: Soak the beans
I know. You’re already eye-rolling. But soaking helps them cook faster and makes them easier to digest. Just toss the beans into a big bowl of salted cold water (about 3 tbs salt, 4 quarts water), cover, and let them hang out overnight. Or at least 8 hours. Then drain and rinse.

Step 2: Sizzle that bacon
In a large Dutch oven (or whatever pot makes you feel powerful), cook the chopped bacon over medium heat until it’s browned and just shy of crispy. This is the beginning of greatness.

Step 3: Add the trinity
Throw in the chopped onion, celery, and bell pepper. Stir it around in the bacon fat (I mean… come on). Cook until everything softens and starts to smell like a Southern kitchen. Then add your garlic and all the spices—paprika, thyme, cayenne, black pepper, bay leaves. Stir for about 30 seconds until it smells like something you want to marry.

Step 4: Beans + broth
Pour in the drained beans, chicken broth, and water. Bring the pot to a boil, then reduce to a simmer. This is the part where you chill. Let it simmer, uncovered, for about 45–60 minutes. Stir occasionally and check the beans—they should be tender but not mushy. The liquid should thicken a little too.

Step 5: Add sausage + vinegar
Once your beans are soft, add the sliced andouille and the splash of red wine vinegar. Simmer another 25–30 minutes, letting everything get thick and cozy. At this point, the beans should be creamy, the sausage heated through, and you’ll be thinking, I could totally serve this to people.

Step 6: Finish it off
Taste. Adjust the salt, maybe add another splash of vinegar if you’re feeling zesty. Spoon it over hot white rice, top with scallions, and if you like heat—go nuts with the hot sauce. You’ve earned it.

Storage Options:

If there’s anything left (doubtful), pop it into containers and store in the fridge for up to 4 days. Honestly, it gets better. The beans soak up the flavor overnight like it’s their job.

Want to freeze it? Just freeze the beans and sausage, not the rice. Reheat on the stove with a little extra broth or water to loosen things up.

Variations and Substitutions:

Let’s say your pantry’s a mess or your store’s out of andouille. Here’s how to pivot:

• No andouille? Use smoked sausage or kielbasa. Chorizo works too—spicy, but a different vibe.

• No red beans? Small kidney beans can sub in.

• Meatless? Skip the bacon and sausage. Add extra garlic, a splash of liquid smoke, and maybe smoked paprika. Mushrooms help too.

• Want more veggies? Stir in spinach or kale at the end. Not traditional, but hey—we’re all adults here.

• Low spice? Leave out the cayenne, or just start with a pinch. You can always add hot sauce later.

What to Serve with Cajun Red Beans and Rice?

Honestly, this dish is enough on its own. But if you wanna round it out:

• Cornbread: I mean… obviously.

• Collard greens: Or sautéed kale, if you’re fancy like that.

• Pickled okra or something tangy: Adds a bite that cuts through the richness.

• Sweet tea or a cold beer: You pick the vibe.

Frequently Asked Questions:

Can I use canned beans?
Sure. I won’t stop you. But it won’t taste the same. And they’ll probably get too soft before the sausage and broth come together. If you do, skip the soaking and reduce the cooking time.

Mine didn’t thicken. What happened?
Patience, grasshopper. Keep simmering. Mash a few beans on the side of the pot to help it thicken faster.

Is this spicy?
A little! But totally manageable. And you can tone it down or fire it up depending on your heat tolerance.

So… you making this or what? Because honestly, Cajun Red Beans and Rice is one of those meals that feels like it took all day—but it’s secretly low-effort, big reward. It’s warm, bold, filling, and just a little messy—kind of like the best people, right?

If you try it, tell me. Or tag me. Or send smoke signals. I just wanna know how yours turned out.

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Cajun Red Beans and Rice

Smoky red beans simmered with bacon, andouille sausage, aromatics, and bold Cajun spices, served over white rice for a hearty and comforting Southern classic.

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Servings

Ingredients

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• 3 tablespoons kosher salt
• 1 pound dried small red beans approximately 2 cups, rinsed and picked over
• 4 slices bacon approximately 4 ounces, finely chopped
• 1 medium onion finely chopped (approximately 1 cup)
• 1 small green bell pepper seeded and finely chopped (approximately 1/2 cup)
• 1 celery rib finely chopped (approximately 1/2 cup)
• 3 garlic cloves minced or pressed (approximately 1 tablespoon)
• 1 teaspoon fresh thyme leaves
• 1 teaspoon sweet paprika
• 2 bay leaves
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 3 cups low-sodium chicken broth
• 6 cups water
• 8 ounces andouille sausage halved lengthwise and sliced into 1/4-inch pieces
• 1 teaspoon red wine vinegar plus more to taste
• Steamed white rice for serving
• 3 scallions white and green parts, thinly sliced, for garnish
• Hot sauce for serving (optional)

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Instructions

 

Soak the Beans

1. In a large bowl, dissolve the salt in 4 quarts of cold water. Add the red beans and soak at room temperature for at least 8 hours or up to 24 hours. After soaking, drain and rinse the beans thoroughly.

Render the Bacon and Sauté Vegetables

1. In a large Dutch oven or heavy-bottomed pot set over medium heat, cook the chopped bacon, stirring occasionally, until browned and crisp, approximately 5 to 8 minutes. Add the chopped onion, green bell pepper, and celery. Cook, stirring frequently, until vegetables are softened, approximately 6 to 7 minutes.

Add Garlic and Spices

1. Stir in the garlic, thyme, paprika, bay leaves, cayenne, and black pepper. Cook for about 30 seconds, until fragrant.

Simmer the Beans

1. Add the soaked and rinsed beans to the pot along with the chicken broth and water. Bring the mixture to a boil over high heat. Reduce heat and maintain a vigorous simmer, stirring occasionally, until the beans are tender and the liquid begins to thicken, approximately 45 to 60 minutes.

Add Sausage and Finish Cooking

1. Stir in the andouille sausage and red wine vinegar. Continue to cook, stirring occasionally, until the liquid is thickened and the beans are fully tender and creamy, about 30 minutes more.

Adjust Seasoning and Serve

1. Taste and adjust seasoning with additional salt, pepper, or vinegar as desired. Serve the beans and sausage over warm white rice. Garnish with sliced scallions and, if desired, a few dashes of hot sauce.

Notes

Cajun Red Beans and Rice is naturally gluten-free when prepared with care. To ensure it remains safe for gluten-sensitive individuals, verify that the andouille sausage and chicken broth used are certified gluten-free, as these may sometimes contain gluten-based fillers or additives. Serve with plain white rice or a certified gluten-free grain, and double-check all spice blends and condiments for cross-contamination or hidden gluten sources.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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