Red Beans and Rice
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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 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.
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.
what to serve with red beans and rice
Red Beans and Rice: Frequently Asked Questions
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.
We recommend using small red beans or kidney beans.
Traditionally red beans and rice is prepared with spicy andouille sausage but you can substitute any sausage (such as kielbasa) to your liking.
The spice level can be adjusted to mild by using mild andouille sausage and omitting the hot sauce.
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
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.
Did you make this recipe?
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Your site name says it all for this recipe; damn delicious! My son wants me to make this all the time but I compromise and make it 3 times a month. We make it as written and do not change a thing. Thank you for such awesome recipes!
This was some of the best red beans, rice and sausage I have had had. I made a few changes because of the ingredients I had on hand and personal preferences. I used hot Italian sausage instead of Andouille sausage because I’ve found a big variance in the taste of Andouille sausage and didn’t want to risk using it. I forgot to get small red beans, but the large ones worked just fine. Thanks for developing a recipe that can be tweaked
One of my faves for this recipe, which is also a favorite meal of mine. I never change A thing!
This was excellent!! Everyone in the family loved it! I will make this again and again!
Wow! This was the absolute best! I will definitely make this over and over, I served this for my son who was home for a few days, I froze the leftovers for him to take home and he’s asked me to save him more the next time I make it, lol. I made it with feta and kale sausages and pre-sliced mild chorizo as that is what I had on had but will definitely pick up some andouille sausage for the next time, a definite “keeper” recipe!
This is my “go to” red beans and rice! And I’m from Louisiana! Fabulous recipe!!
These were the best rice and beans I ever had! The recipe is a definite keeper.
Very, very good! I’ll be making again& again.
This is the best red beans and rice I have ever had. I had to make it again the next day . I pretty much followed the recipe but added my own spices ( adobo, garlic, onion powder, celery seed, coarse steak seasoning, a pack of sazon , a couple dash’s of franks red sauce ) This was such a yummy meal! Coupled-it with jiffy corn muffins. Perfection
Loved it! Made other day substituted some ingredients, this is now on my go to recipes for easy and using up some canned beans. just doing part of recipe will be 4 to 5 meals, served with brown rice. Froze the last 2 servings to see how it tastes when thawed to know how much to make in future. Normally putting something spicy with heat in the freezer will intensify the heat, so plan to pull out of freezer in next week or 2.
Have been searching for the perfect red beans and recipe for years and it’s finally here. BEST I’ve ever had. Thank you!!
We love hearing that, Sarah! Thank you for sharing.
Very, very good. Will keep this recipe, but will cut down the chicken stock. Had a soup like consistency. But, definitely tasty!
Made this last night for dinner. I followed the recipe and it was absolutely delicious!!! I did add chicken just in case my kids didn’t like the sausage but other than that it was amazing! Will definitely be making again
Oh wow!!! This was so good! Love the mild heat of the andouille sausage and the flavor of the Cajun seasoning. Great recipe that will be repeated!
This was my first time to make red beans and rice and oh boy was it ever delicious. As others suggested I only used 2 cups of chicken broth. It will be in our meals rotation.
Super excited to make this meal for the week. Anyone have a recommended hot sauce for this?
Crystal! This recipe is so good!
It was awesome. So rich and easy to make it will be a dish served plenty
So we have made this twice and it is our favorite red bens and rice recipe. The second time I added another can of beans, and along with the Andouille sausage, a couple of grilled chicken thighs from the night before that I cubed and some grilled jumbo shrimp that I seasoned with the same Louisiana seasoning. WOW! Of course I use Minute rice just because I like it, but… it was wonderful.
Tried this recipe today.
Didn’t have any fresh garlic so substituted garlic powder.
Halfway through found out I had no chicken stock so substituted beef broth. Still simmering but does smell great. Hope it tastes as good as it smells!
Wonderful recipe. Thank you for sharing.