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Bowl of blue runner red beans recipe served over rice with andouille and green onion
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Foolproof Blue Runner Red Beans Recipe

A doctored-up blue runner red beans recipe made rich and smoky with andouille sausage, the holy trinity, and a simple mashed-bean trick for real creaminess — ready in under an hour.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 385kcal

Ingredients

For the Beans:

  • 2 (16 oz) cans Blue Runner Creole Cream Style Red Beans, undrained
  • 1 tablespoon vegetable oil
  • 8 oz andouille sausage, sliced into half-moons
  • 1 small yellow onion, diced
  • 1 celery stalk, diced
  • 1/2 green bell pepper, diced
  • 3 clove garlic, minced
  • 1 teaspoon Cajun seasoning, plus more to taste
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • 1 cup low-sodium chicken broth
  • 1/2 teaspoon Louisiana hot sauce, plus more to taste
  • 2 green onions, sliced, for garnish

For Serving:

  • 3 cup cooked white rice

Instructions

  • Heat the oil in a Dutch oven over medium-high heat. Add the andouille and cook for 4–5 minutes, stirring occasionally, until browned and some fat has rendered.
  • Add the onion, celery, and bell pepper to the pot. Cook for 5–6 minutes, stirring occasionally, until softened.
  • Stir in the garlic, Cajun seasoning, smoked paprika, and bay leaf. Cook for 30 seconds until fragrant.
  • Pour in both cans of red beans with their liquid, along with the chicken broth. Stir and bring to a gentle simmer.
  • Simmer uncovered for 20 minutes, stirring occasionally. Around the 15-minute mark, mash about a quarter of the beans against the side of the pot with a wooden spoon.
  • Remove the bay leaf. Taste and adjust seasoning with more Cajun seasoning or hot sauce as needed. Stir in half the green onions.
  • Serve over warm white rice, garnished with the remaining green onions and extra hot sauce at the table.

Notes

  • Don't drain the canned beans — the liquid inside is already thick and seasoned and does most of the work for the sauce.
  • For a smokier, less spicy version, swap the andouille for smoked sausage or kielbasa.
  • The pot thickens further as it sits, so if it looks slightly thin right off the stove, wait 5 minutes before adding more mashed beans.
  • Leftovers keep well in the fridge for up to 4 days and often taste even better on day two.
  • This recipe scales easily — double every ingredient in a larger pot for a bigger batch.