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Red Beans and Rice - So thick, so creamy and so flavorful! The beans are cooked just right - perfectly tender, served with rice and smoky andouille sausage.

So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage.

Red Beans and Rice - So thick, so creamy and so flavorful! The beans are cooked just right - perfectly tender, served with rice and smoky andouille sausage.

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I’ve made this no less than 10 times. Sometimes I follow the recipe exactly and other times I’m a little more generous with the veggies. It’s “Damn Delicious” every time, my family loves it, and just the small hit of Franks Red Hot sauce compliments the flavors beautifully. Thank you for such a simple and nutritious recipe, it’s a favorite of ours.
HOLLIDAY
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I kind of have a thing for Louisiana. I don’t know if it’s all the beignets and the powdered sugar I leave on my pants or if it’s the classic red beans and rice, but I keep returning to this state again and again.

We just got back last week and I’m ready for another trip back. But until then, I’ll be making the creamiest (and quickest) red beans and rice every. single. day.

Red Beans and Rice - So thick, so creamy and so flavorful! The beans are cooked just right - perfectly tender, served with rice and smoky andouille sausage.

tips and tricks for success

  • Use small red beans or kidney beans. Soaking dry beans is not required here. Canned red beans (or kidney beans) allows this recipe to come together so so fast, making it a true weeknight hero.
  • Mash the beans. Add the finishing touches by mashing up about 1 cup of the softened beans off to the side of the pot – this is what makes the red beans and rice so thick and velvety creamy.
  • Make it vegetarian. For our vegetarian friends, substitute plant-based sausage for the andouille sausage, and vegetable stock for the chicken stock.
  • Serve with cornbread. Serve with a scoop of rice and a side of cornbread, a quintessential pairing.
Red Beans and Rice - So thick, so creamy and so flavorful! The beans are cooked just right - perfectly tender, served with rice and smoky andouille sausage.

what to serve with red beans and rice

Tools For This Recipe

Saucepan

Dutch oven

Red Beans and Rice: Frequently Asked Questions

Do I have to soak my beans overnight?

Nope! There is no need for an overnight or quick soak here. This is a super quick recipe using canned red beans – perfect for when you just don’t have the time to soak dry beans.

What kind of canned red beans is best?

We recommend using small red beans or kidney beans.

Can I substitute something else for the andouille sausage?

Traditionally red beans and rice is prepared with spicy andouille sausage but you can substitute any sausage (such as kielbasa) to your liking.

How spicy is red beans and rice?

The spice level can be adjusted to mild by using mild andouille sausage and omitting the hot sauce.

Is this freezer-friendly?

Yes! You can freeze the leftovers without the rice (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked rice when serving.

Red Beans and Rice Image 3

Red Beans and Rice

Yield: 6 servings
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage.
4.9 stars (397 ratings)
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Ingredients

  • 1 cup basmati rice
  • 1 tablespoon vegetable oil
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 medium sweet onion, diced
  • 1 green bell pepper, diced
  • 2 celery ribs, diced
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 ½ teaspoons Cajun seasoning, salt-free
  • 3 (15-ounce) cans small red beans or kidney beans, drained and rinsed
  • 3 cups chicken stock
  • 1 teaspoon hot sauce
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Equipment

Instructions

  • In a large  saucepan of 2 cups water, cook rice according to package instructions; set aside.
  • Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
  • Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.
  • Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.
  • Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
  • Serve immediately, topped with rice and garnished with parsley, if desired.

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