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!
Featured Comment
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
Video
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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Very tasty. I followed the recipe exactly. I feel it could’ve used salt, but otherwise, very tasty. I used Marie Sharp’s Habanero hot sauce
This was good! It was a delicious and hearty dinner that my husband and I both enjoyed.
This is my go-to red beans and rice recipe! My favorite part about New Orleans is the red beans and this is a delicious and easy recipe that anyone can make!
Made this recipe today because we were missing red beans and rice from one of our favorite restaurants. We decided that this was so incredibly yummy and it might even been better than what we had at the restaurant. Definitely a keeper!
I made this tonight and it was so good! The whole family loved it! The only thing I did differently is the rice, I went with regular short grained white rice. I look forward to making it again.
Loved this recipe. I typically cook riffs of recipes where I am familiar with the flavors. Today I made my version of this. Some of the riffs used was more celery, roasted garlic bouillon, v8 and rotel tomatoes with Serrano shinies, green onions, crab boil seasoning, raw bulk sausage rather than smoked, and probably other things.
It ended up being more of a chilli than a traditional preparation, but it was great.
Really good recipie, totally enjoyed it! Making it again today unfortunately don’t have all the correct ingredients to match the recipe due to the quarantine and low pantry but have sausage, Jacobs cattle beans and chicken rice soup so off I go.
Excellent. I’ve made these several times and at a couple of parties, I had to share the recipe. From a N’awlins boy, just learning how to cook, these are very good.
I didn’t know canned beans could taste sooo good! Excellent recipe. My husband and sons loved them and were being for more!
This was very good! We used kielbasa. Because that’s what we had. My mom was looking for a recipe to use up her red kidney beans that she was soaking. Also. We didn’t have any kind of hot sauce. So we used red pepper flakes and paprika. we didn’t have a bay leaf either. This was easy and delish!
Oh my gosh, just what I needed!!! Delicious. I had to substitute chorizo for andouille as I couldn’t find it in the UK (especially these days!) But it turned out delicious regardless. fantastic thanks for sharing made my day!
My husband from the other room with his second bowl of taste test beans was, “Yum. Yom yum yum yum yum.”
Him and the children are more sensitive to the spicy ingredients so I adjusted it to a heaping half teaspoon of Cajun seasoning (I like Louisiana Crawfish and Seafood Boil), just a few shakes of Valentina hot sauce, and added a teaspoon of sugar. This recipe is a keeper. Thank you!
Thank you for posting this great recipe. I am using dry Camellia beans, so I will prep per your instructions in an earlier post, but I would also like to use our Instant Pot to speed up the process.
I made tasso ham which I will use in addition to the andouille sausage.
I made this today during Covid quarantine. I actually cooked the beans separately in my instant pot with just some salt and the new made dirty rice with the rest of the ingredients. Delicious.
My husband loved it. He exclaimed this is SERIOUS!! many times. My son surprisingly said something too, he usually is picky.
Made my homemade cornbread too!
Absolutely will be making this again and again!
Looking on site for another of your recipes!
Thanks,
Mrs. Jones
Thank you so much. Made this tonight and it turned out fantastic.
I added a bit of cayenne and it was spicy and delish.
Will definitely use the recipe again.
Hi!! Relatively new cooker here!! I have not made red beans and rice before (). I was unable to find canned red beans at my grocery but purchased bagged, dry red beans. What can I do? Thank you I’m advance! I am so excited to cook this recipe!!!
You can cook the beans before you need them for the recipe. If you happen to have a slow cooker that would be the easiest – start the beans in the morning and they would be ready for dinner time and just use them as you would the canned beans. About 3/4 cup of dried beans is equivalent to a 15 oz can of beans. If you don’t have a slow cooker, you can just do it on the stove. Here are some suggestions. Although soaking dried beans isn’t strictly necessary, sometimes it helps speed up cooking if they’ve been sitting on the store shelf for a bit. Fresher dried beans (an oxymoron, I know) cook more quickly.
Regardless, if you are starting from dried beans – first sort through them on the counter to look for rocks and other debris. Once sorted and when you are ready to start, rinse the beans in a colander under cold running water. If you want to soak placed the clean beans in a big bowl and cover with cold water and leave overnight. When you are ready to cook, place the beans in the slow cooker or pot, fill the pot so the beans are covered by two inches of water. People have different theories on salting, but I prefer to salt before cooking. If you are doing the 3/4 cup I would say about 3/4 tsp of Kosher salt. If you were making the whole 16 oz bag I would do 2 tsp. If you made the whole bag you could simply freeze the cooked beans in their liquid and use them in the future. In the slow cooker – cook on low for 8 hrs or high for around 6. You can test for doneness at the 6 hour mark. Cook till tender. On the stove, bring the beans to a rapid boil and then boil for 5 minutes. Then simmer until tender – this will take several hours. On the stove you will need to monitor the water level – just add hot water if it gets low. Hope this helps!
Extremely good.
So very delicious! Definitely adding it to my week night rotation!
Stuck at home with pantry items, but fortunately, the pantry items included home jarred red beans and homemade (frozen) vegetable stock. My wife is vegetarian so I excluded the sausage and added a few drops of Wrights Liquid Smoke. Everyone (except the 10-year-old) loved it. I definitely will make this again.