Comfort Food

Southern Red Beans & Rice

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This Southern Red Beans & Rice recipe is a mixture of the two versions of red beans recipes I grew up enjoying!

Southern Red Beans & Rice

I am a true Louisiana boy and I can honestly say that I grew up eating red beans and rice on the regular. I had the opportunity to live with two grandmothers that made this dish constantly and even though they had their own spin, it was delicious in either home.

The origin of these beans comes from the Peru region, but growing up in Louisiana I was sold on the idea that my grandmothers were the original creators based on how good they were. 🙂

To put my spin on this traditional recipe, I decided to add some Caribbean spices and coconut milk. The coconut milk brings a wonderful velvet texture to the resulting broth.

Southern Red Beans & Rice

I don’t currently eat pork, but I grew up with red beans that incorporated ham hocks for added saltiness. Now I’ve replaced that with beef sausage to bring this recipe full circle.

If you need a good southern Louisiana recipe to satisfy the family for dinner give the Southern Red Beans & Rice a try and you will look forward to eating leftovers for days. 

Southern Red Beans & Rice

Southern Red Beans & Rice

Southern Red Beans & Rice

  • Author: Eric
  • Prep Time: 8 hours
  • Cook Time: 1 hour 15 minutes
  • Total Time: 9 hours 15 minutes
  • Yield: 10 1x


This Southern Red Beans & Rice recipe is a mixture of the two versions of red beans recipes I grew up enjoying!



  • 32 oz. Small Red Beans
  • 4 cups Chicken Broth
  • 3/4 cup Chopped Yellow Onion
  • 3/4 cup Chopped Celery
  • 3/4 cup Chopped Green Pepper
  • 3/4 cup Chopped Green Onion
  • 2 tbsp. Parsley
  • 26 oz. Beef Sausage
  • 27 oz. Reduced Fat Coconut Milk
  • 3 tsp. Minced Garlic
  • 2 Whole Bay Leaves
  • 1 tbsp. Ground All Spice
  • 1 tbsp. Ground Thyme
  • 1 tbsp. White Pepper
  • 2 tbsp. Paprika
  • 1/2 tbsp. Ground Cumin
  • 1 tsp Sea Salt
  • 1/4 tsp. Red Pepper
  • 3 tbsp. Butter


  1. Begin by soaking the red beans in a large bowl of water for 8 hours then remove from water.
  2. In a large cooking pot, pre-heat to medium heat and add butter. Add minced garlic, chopped yellow onion, celery, green pepper, parsley and green onion to pot and cook for 10 minutes. Add paprika, ground all spice, ground cumin, ground thyme and bay leaves then cook for 5 minutes.
  3. Slice the beef sausage then set to the side.
  4. Add red beans, chicken broth and coconut milk then bring to a boil. Once it begins to boil reduce heat to medium heat and cook covered for 30 minutes. Add beef sausage, red pepper, white pepper and sea salt then stir and cook for 30 more minutes.
  5. Cook rice according to cooking instructions then set to side.
  6. Once the red beans are done cooking allow to cool then serve.


Soaking the red beans prior to cooking significantly reduces the cook time.

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Southern


  • Calories: 569
  • Fat: 18.7g

Keywords: Southern Red Beans & Rice, Red Beans & Rice, Southern Beans & Rice, Beans & Rice


  1. Comfort food is the best, especially when it’s something from your childhood. This looks like a fab family dish. Thank you for sharing.

  2. These look so comforting, and I like the added creaminess from the coconut milk. Yum!

  3. Love the addition of coconut milk! I’m vegetarian and I would omit the meat and use vegetable broth instead. Sounds super yummy!

  4. I’m always so intrigued by southern dishes and never having my own ‘red beans and rice cooking grammies’ as a northern girl I am so happy I found this! I always have beef rope sausage on hand and loved the addition of coconut milk. So good!

  5. The other day we were at a southern restaurant . they had something similar on the menu – a vegetarian option though. Do you think stew meat (beef/lamb) will be a good substitute for sausage ? .

    • Hello Syama. I have never tried to use lamb but I’m sure with additional seasonings to bring more saltiness that may be needed. I may give this a try myself.

  6. Love your recipes! Quick the following 3 cups of each or 3 cups as a combination?
    3 cups of Chopped Yellow Onion, Celery, Green Pepper, Parsley and Green Onion
    Thank you!

    • Hello Chamonix! First off, thank you. For these ingredients I typically used a pre-prepared freshly chopped creole seasoning mix/blend. However, if your local grocer does not have this blend, you can use 3/4 cup Chopped Yellow Onion, 3/4 cup Chopped Celery, 3/4 cup Chopped Green Pepper, 3/4 cup Chopped Green Onion, & 2 tbsp. Parsley. Enjoy!

  7. Pingback: Instant Pot Cajun White Beans | Dude That Cookz

  8. Question…I have a one pound of beans soaking and am just cooking for my wife and I so I want to half the recipe. Will just two cups of stock work or do I need to add more for some reason?

    • Jim, I think two cups of stock would work but you may want to add maybe a half cup more just to make sure you have enough liquid for the process. Let me know how it comes out and if that works.

  9. Hey I just went on instinct halved everything and added a about half a bottle of pilsner which I happened to have on hand… whole thing took a bit of extra time on account of beans gettin done and all… but it ended up excellent. I like your food my man😀!

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