This hearty dish is in a class of traditional comfort foods emblematic of Louisiana creole cuisine. Red beans (typically, red kidney beans) are slow simmered with smoky andouille sausage, garlic, onion, celery, and bell peppers. Cajun seasoning, a spice blend consisting of paprika, oregano, thyme, and cayenne (just to name a few), brings true authenticity to the dish. Folks in Louisiana typically enjoy this dish on Monday, utilizing leftover ingredients from Sunday’s big dinner, but we are happy to eat it any day of the week! 

Note: This recipe requires Suvie 2.0 and the Suvie Starch Cooker. To make this recipe in Suvie 1.0, set the rice to cook for 15 minutes in Step 2.

Creole Red Beans and Rice

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 4 hours 30 minutes
  • Print


  • 1 ½ cups chicken or vegetable broth 
  • ½ cup tomato paste 
  • 2 tsp cajun seasoning 
  • ½ cup chopped onion 
  • 4 garlic cloves, peeled and minced 
  • 1 celery stalk, chopped 
  • 1 green bell pepper, stemmed, seeded, and chopped
  • 1 lb andouille sausage, sliced 
  • 2 (15.5 oz) cans red kidney beans, drained and rinsed 
  • 1 cup basmati rice 
  • 2 tbsp chopped parsley


1) Whisk together 1 1/2 cups broth, 1/2 cup tomato paste, and 2 tsp cajun seasoning in a large measuring cup or bowl. 

2) Divide 1/2 cup onion, 4 garlic cloves, 1 celery stalk, 1 bell pepper, 1 lb sausage, and 2 cans beans between two Suvie pans, stirring to combine. Divide broth mixture between the two pans and place in Suvie. Place rice in the Suvie starch pot and insert into the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Enter settings for long grain rice. Fill reservoir, input settings, and cook now or schedule. 

Suvie Cook Settings 

Bottom Zone: Slow Cook on Low, 3 hours

Top Zone: Slow Cook on Low, 3 hours  

3) After the cook, remove pans from your Suvie. Season bean mixture with salt and pepper to taste. Fluff rice with a fork and divide between 4 bowls. Spoon bean mixture over the rice and garnish with parsley.


Nutritional Information per serving (4 servings per recipe): Calories 677, Total Fat 19g, Total Carbohydrates 80g, Total Sodium 1444mg, Total Protein 43g

CategoriesAmerican Dinner Pork
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Purple Martin
Purple Martin
2 years ago

Who makes real red beans from a can? That’s like calling Campbell soup homemade

Caroline Pierce
Caroline Pierce
2 years ago
Reply to  Purple Martin

Hi Purple Martin, we call for canned beans in all our recipes due to the lectin content in uncooked, dried beans. Lectin can cause upset stomach (not something we want to give you!). When beans are boiled for a sufficient period of time, the lectin becomes safe to eat. The temperature settings on the Suvie are not sufficient to maintain a boil for the required amount of time needed to make dried beans safe to consume. Hope that clarifies the situation!

Becki Jameson
Becki Jameson
1 year ago

What about when we’ve soaked our red kidney beans overnight? Would we still need to cook them ahead of time before using them in this recipe?

Caroline Pierce
Caroline Pierce
1 year ago
Reply to  Becki Jameson

Hi Becki, yes, you’ll want to fully cook the beans before you use them in this recipe.