Southern style Red Beans

Southern red beans

Warm up your belly with a delicious bowl of red beans


let’s talk bean juice

How much liquid you want for broth is up to you, I like a thicker broth. If you want a thicker broth, cook covered for 1 hour, then uncovered until beans reach desired doneness. Stirring occasionally.

For a more liquidity broth, I suggest increasing the additional 3 cups of broth to 4-5 cups. Cook with the lid on, stirring frequently. This may reduce the cooking time to 45 minutes – 1 hour.

soaking beans

If you want to reduce your cooking time, I’d recommend soaking your beans in water for 3-4 hours.

Yes, you can use a slow cooker!

This is a perfect dish to put in the slow cooker. In order to make it in a slow cooker simply place all raw ingredients and seasonings into the slow cooker. Cook low for 6-7 hours or cook high for 4 hours. 

Southern red beans

Preparation Time: 10 minutes | Cook Time: 1 hour 30 minutes | Serving size: 6-8 people


  • Neutral oil
  • 2½ cups dry pinto beans (you can presoak for at least 6 hours before cooking)
  • 2-3 andouille sausage links or 2 cups of leftover turkey, skin removed (if using turkey, remove meat from bone)
  • 2 green peppers, diced
  • 2 medium onions, diced 
  • 3 stalks of celery, diced 
  • 2 jalapeños, diced (optional)
  • 5 garlic cloves, minced 
  • 3 tablespoon chili powder 
  • 2 teaspoon paprika (reduce or forgo for less spice)
  • 2 teaspoons garlic powder 
  • 1 teaspoon onion powder 
  • 1 teaspoon white pepper 
  • Salt and pepper
  • 4 cups chicken or vegetable broth (3 extra cups broth, optional)


  1. In a large pot, heat 1 tablespoon of neutral oil over high heat. Add andouille sausage and brown on both sides. Don’t worry if the sausage is not cooked in the center as you will add it to the pot later. Remove sausage from the pot. If using leftover (cooked) turkey, skip this step as you will add the turkey later on. 
  2. Reduce heat to medium. Add green peppers, onions, celery, jalapeños (if using), garlic,  chili powder, paprika, garlic powder, onion powder, and white pepper, and season heavily with salt and pepper. Stir and cook for 5 minutes; do not cook until translucent or soft as they’ll all get to know one another in the pot. 
  3. Add beans, broth, and an additional 3 cups of water or broth. If you’re using pre-soaked beans, reduce this to 1 cup. Bring to a simmer and cook, stirring occasionally. Add boneless meat halfway through cook time. Cook times: dry beans: 1½-2 hours; presoaked beans: 45 minutes-1 hour. 
  4. If you’re using a slower cooker: Add all raw ingredients to slow cooker. Cook low for 6-7 hours or cook high for 4 hours.  

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