Red Beans and Rice
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So thick, creamy, flavorful! 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.
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This is easy to make, tastes delicious and is even better the next day! I’m making it again!
This was delicious, a big hit with my husband too! I used 1 lb of precooked dried beans and cooked chicken andouille sausage (all I could find). I made it as directed but added a chopped jalapeño in with the sautéed veges. This will be great to freeze in smaller containers for future meals too! I will be making this one again! Thank you for the great recipe!
Total winner. This will be added to the regular rotation! I used packaged smoked sausage, since I couldn’t find andoiulle. It came out great still. Thanks!! Love your recipes!
Delicious and easy to make. Actually, cooking the basmati was the hardest part! LOL.
I did edit slightly in that I used two largish jalapeno peppers instead of a green bell pepper, and I used 2 cans of kidney beans and about the same amount again of dried beans which I cooked in my pressure cooker…these sort of took the place of smashing the beans with the wooden spoon, because my pressure cooker beans always come out mushy! The different textures of the canned and fresh beans really works, though! Oh, and for hot sauce I used sirracha. And I used a polska kielbasa instead of chorizo, because that’s what I had. And homemade chicken stock. I am telling you, this is the easiest most delicious recipe I have made in a while. Thank you! With two teenage men in the house, it will be gone by tomorrow for sure.
When we first made this, we weren’t expecting to be as good as it was! I think we each had 3 servings the first time! One thing extra we do: fry bacon, saute veggies in bacon fat, and brown the tomato paste if enough liquid evaporated off during the saute. Next, I’m going to try it in the instant pot!
Has anybody made this without the sausage? Any suggestions?
This is amazing. We use a lb of dried red beans and cook it all for 90 minutes to 2 hours in about 9 cups of water. Other than using the dried beans instead of canned, we make it according to the recipe, and it’s amazing. I haven’t seen many recipes that include tomato paste, and to me that’s the great difference maker for this recipe.
Some people use ham or smoked chicken instead of sausage.
Yes, I made it with ham the first time. My son liked it but I didn’t think it was as good.
Easy to follow recipe. Smells good…easy to make!
Excellent recipe!! We made this twice and loved the flavor!!
Simple to make and it’s our new favorite Red Beans and rice recipe!!!
Damn delicious is correct!!!!!
I’m not typically a fan of this kind of food but my husband is. I just whipped up a batch and it turned out amazing! I used my Foodi to pressure cook the rice and a Dutch oven for the rest. I followed the recipe exactly with the exception of the chicken stick. I added an extra cup since that’s how much was in the carton. I reduced it and it was perfect. My husband and kids loved it and so do I. I’ll definitely be making this again. It was easy! Thanks!
I made this a couple months ago and it was amazing then! In a hurry, I grabbed the frozen leftovers today for lunch and, holy yummy, Batman, the leftovers were even more delicious than I remember it being back then!
Will make again!
This recipe is the best!
I have made it several times to rave reviews.
The layerings of flavors is incredible.
Seriously-so damn delicious!
This is bomb.com! Seriously rich flavors, perfect texture, and multiple requests for 2nd’s assure me this one is going in the cookbook! Thanks for sharing!
Loved this recipe! I did my beans from scratch and it came out soo delicious! The whole fam enjoyed this!
Absolutely amazing!!!!! Bursting with flavors everywhere.. I have made this for my family at least 3x in 2 months and guess what??? I’m making it again on tonight with some cornbread .. if you’re looking for thee most delicious beans and rice recipe, look no further
My husband said this was the BEST he had ever had! His family is from New Orleans so I took that as the highest compliment ever! It will be added to my permanent recipe book.
Wow, this was super easy to make and very yummy !
Lovely recipe. Thanks for sharing it. I did mine without sausage and added a tin of black beans in place of kidney beans. The hot sauce in the recipe really gives it that perfect touch.
Quick and easy. I adjusted spices to our taste but it was a great first start.
This recipe is legit! I am a novice, and I was able to make it with what I had in the pantry (used ketchup instead of tomato paste and sans celery). Sooo good.