Sandy's Spicy Southern Red Beans and Rice

Slow cooker red beans with andouille sausage.
Diana Rattray
Prep: 15 mins
Cook: 2 hrs 25 mins
Soak Beans: 2 hrs
Total: 4 hrs 40 mins
Servings: 8 servings
Nutrition Facts (per serving)
871 Calories
13g Fat
159g Carbs
28g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 871
% Daily Value*
Total Fat 13g 16%
Saturated Fat 4g 19%
Cholesterol 22mg 7%
Sodium 318mg 14%
Total Carbohydrate 159g 58%
Dietary Fiber 15g 53%
Protein 28g
Calcium 164mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sandy's red beans are made with garlic, sausage, and plenty of crushed red pepper.

Serve this hot and spicy version of red beans over hot cooked rice and bake a fresh skillet of cornbread to go with it.

These beans are very spicy with crushed red pepper flakes and cayenne. Feel free to scale the peppers down to suit your taste, especially if you're using a spicy sausage.


  • 1 pound dried small red beans
  • 1/2 to 1 pound spicy andouille sausage, or use mild smoked sausage
  • 1 to 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons celery
  • 1 tablespoon fresh chopped parsley
  • 1 large bay leaf
  • 1 to 2 teaspoons crushed red pepper, or to taste
  • 1 to 2 teaspoons cayenne pepper, or to taste
  • 2 teaspoons ground cumin
  • Salt and freshly ground black pepper, to taste
  • 6 cups Hot cooked rice

Steps to Make It

  1. Put beans in a large pot of water and rinse well. Remove any bad or malformed beans that float to the top. Drain the water off and put beans in a deep stockpot with about 6 to 8 cups of water. Bring to boil and boil for about 2 minutes. Remove from heat, cover and let set for 2 hours.

  2. Put the beans back over medium heat and bring to a simmer. Reduce the heat to low.

  3. Meanwhile, saute in extra virgin olive oil the onion, garlic, parsley, and celery. Add sausage to saute. Then add the sauteed mixture to the simmering beans. Add bay leaf, crushed red pepper, cayenne, and cumin. 

  4. Simmer the beans, stirring occasionally, for 2 to 3 hours, or until the beans are soft. If mixture becomes too thick, add more hot water to thin. Taste and add salt and freshly ground black  pepper, as needed.

  5. Cook the rice following directions on the package.

  6. Serve the hot bean mixture over rice or mix the beans into the rice.

Thanks to Sandy for sharing this recipe.

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