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.
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
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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This was incredibly tasty! Just the perfect amount of heat. So so good!
This is the first time I’ve ever reviewed a recipe and and cook and baking daily as it’s my profession I’m reviewing this ‘cause I’ve made it at least 15 times and it’s deliciousHaha I was starting to feel guilty I hadn’t commented how great it is! I like the little heat from the seasonings but it certainly can be adjusted to your likes. Leftovers are as good if not better the next day!
I have tried other Red Beans and Rice Recipes, which were good, but I tried yours and it was tasty! The spices tickled my tongue and my throat. I like spice! I will add more spice the next time. Nice flavor! I used dried beans because it was what I had at home. I soaked overnight. I cooked them for an hour after rinsing them. Now, I like my beans with a little bite, and if you use dried beans, you may consider using either a pressure cooker or cook them longer, to get them softer. Next time, I will try the canned beans in the recipe. I’m going in the house to eat leftovers! I can’t wait to taste the developed flavors! Hats off to you!
Tried this tonight, and it was excellent! Thank you!
Delicious but would like to know the calories and protein count. Please and thank you
Yes, nutrition info would be amazing! I make this regularly!
Hot damn, this is so good. Made it vegan with veg chorizo sausage and vegetable broth and it was heavenly. Thank you so for sharing these with us!
Very good and versatile. Used some orphaned Italian sausage and browned them with a slice of bacon to create a bit of smokiness. No celery on hand but didn’t really miss it. Lots of depth of flavor! Thank you for a fast easy recipe that tastes restaurant quality.
The absolutely best recipe for red beans and rice I have ever tried! Thank you! Wonderful!
Subbed red pepper instead of green and used regular smoked beef sausage. Turned out so good! I was hoping for leftovers for lunch the next day, but nope! Will have to make a double batch next time!
Made this for dinner and will make over and over again , being from New Orleans we really did have red beans every Monday night growing up, laugh out loud ! I don’t eat sausage anymore so I subbed Fieldroast sausages and it still turned out sooo good!!!! I also had to use ketchup instead tomato paste: didn’t matter! Highly recommend!
This was so good – made as is, maybe an extra bay leaf lol. Great spice!
My absolute favorite red beans and rice recipe! My family from Louisiana loved it!
Made this exactly like the recipe and it was delicious ,I made a vegan version and sausage. This will be one of our go to meals Yum!!
This has been a staple in our household. Everyone eats it. We’ve used hashbrown patties, oven roasted potatoes, and rice. All pair so well with the beans and sausage.
Dec 28 who wants to go grocery shopping again. I subbed red beans for 2 large cans of Lucks pinto beans. I subbed tomato paste for one 15 oz can of tomato sauce. No celery so used celery salt. Best I have ever made.
I made this dish tonight for my husband who loves Cajun food, but had never had red beans and rice (what?!). I didn’t have all the ingredients on hand so I had to improvise. Bacon instead of the andouille sausage, skipped the tomato paste, red bell pepper instead of green. He LOVED it. Came out really really good. I like that even with substitutions it still had all the flavor you expect. And it was super easy to put together! Can’t wait to make this again when I have all the ingredients!
I did use polish sausage because that’s what I had…and omgosh sooooo good
Have made this recipe five times because my family loves it. It’s a comfort food with so much flavor. I have always used a one pound bag of dried beans and pressure cook them first. Delicious and easy to make.
Is there a recommended brand of canned red beans?
Yes there is.
Very delicious. A favorite of my family! I use a red pepper bc we prefer them and add a diced zucchini to up the veggies.
Thanks for the recipe!!
I’m from Louisiana and my mom made red beans all the time when I was growing up. After she passed I couldn’t find a recipe that was similar enough to hers but this gets real close!
That’s so good to know! We love this recipe in our house and glad it comes close to a Louisiana dish
Are these canned beans or dried beans in a bag?