How Long to Cook Red Beans and Rice
Traditional Louisiana red beans and rice uses dried red kidney beans simmered low and slow with smoked sausage.
How long to cook red beans and rice?
Red beans and rice takes 2-3 hours on the stove with dried beans (soak overnight first), 45 minutes with canned beans, or 6-8 hours in a slow cooker on low. Cook the rice separately and serve beans over rice.
Red Beans and Rice Cooking Times
The cooking time depends on your method and whether you soak the beans. Use the table below for quick reference.
| Method | Cook Time | Liquid | Notes |
|---|---|---|---|
| Stove (dried beans) | 2-3 hours | 6-8 cups per 1 lb beans | Soak beans overnight first |
| Stove (canned beans) | 45-60 min | 2-3 cups stock | Quick weeknight version |
| Slow Cooker (Low) | 6-8 hours | 6 cups per 1 lb beans | No soaking needed |
| Slow Cooker (High) | 3-4 hours | 6 cups per 1 lb beans | Soak beans first |
| Instant Pot | 45-50 min | 4 cups per 1 lb beans | High pressure, natural release |
| Pressure Cooker | 40-45 min | 4 cups per 1 lb beans | No soaking needed |
Traditional Stovetop Method
Soak 1 pound dried red beans overnight in water. Drain and add to a large pot with 6-8 cups fresh water. Add diced onion, celery, bell pepper, garlic, and smoked sausage.
Bring to a boil, then reduce heat and simmer 2-3 hours, stirring occasionally. Beans are done when creamy and tender. Mash some against the pot for thicker consistency.
Season with bay leaves, thyme, cayenne, salt, and pepper. Serve over long grain white rice.
Slow Cooker Method
Add dried beans (no soaking needed), vegetables, sausage, and 6 cups water or stock to slow cooker. Cook on low 6-8 hours or high 3-4 hours until beans are tender.
The slow cooker method is hands-off and produces very creamy beans. Stir and mash some beans in the last hour for thicker sauce.
Instant Pot Method
Add 1 pound dried beans, 4 cups water, vegetables, and seasonings to Instant Pot. Do not add sausage yet if using raw - cook on sauté first.
Cook on high pressure for 45-50 minutes. Allow natural pressure release for 20 minutes, then quick release remaining pressure. Stir in sliced sausage and simmer on sauté mode 10 minutes.
Quick Weeknight Version
For a 45-minute version, use 2-3 cans drained red beans. Sauté vegetables and sausage, add beans with 2-3 cups stock, and simmer 30-45 minutes until flavors meld.
This quick version is not as creamy as slow-cooked dried beans but is a good weeknight option.
Tips for Perfect Red Beans and Rice
- Soak beans for stovetop - Reduces cooking time and improves texture
- Use smoked sausage - Andouille is traditional, but any smoked sausage works
- Mash for creaminess - Mash 1/4 of beans against pot for thick sauce
- Cook rice separately - Never cook rice in the beans
- Add acid at end - Hot sauce or vinegar at serving prevents tough beans
- Rest before serving - Let sit 10-15 minutes for sauce to thicken
Frequently Asked Questions
Soaking is recommended for stovetop cooking - soak 8 hours or overnight. Slow cooker and pressure cooker methods do not require soaking, though soaking reduces cook time.
Cook on low for 6-8 hours or high for 3-4 hours. Add sausage and vegetables at the start. Cook rice separately and serve the beans over rice.
No, cook rice separately. Adding rice to the beans makes it mushy and absorbs too much liquid. Serve creamy beans over freshly cooked white rice.
Mash some beans against the pot while cooking, or remove 1 cup, blend, and stir back in. The starch makes the sauce creamy. Simmer uncovered the last 30 minutes.
Long grain white rice is traditional for Louisiana red beans and rice. It stays fluffy and absorbs the creamy bean sauce well. Avoid sticky or short grain rice.
Cook beans on high pressure for 45-50 minutes with natural pressure release. Use 4 cups water per 1 pound dried beans. No soaking required for Instant Pot.