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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Does anyone add a tablespoon of bacon grease to the pot? It adds so much flavor!
Wow! This is really great! Thank you!
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.
It was a five star recipe! Never used canned beans before…it saved time and tasted perfect…will make this my main stay recipe for red beans and rice…I’ll double it next time
Perfect red beans and rice! We honeymooned in NOLA last year and I fell in love with this dish. It seemed to intimidating to try to make when I looked up other recipes but my husband is a fan of this site so I tried it out and dang it sent us right back to LA. Make this, you won’t be disappointed.
The best Red Beans and Rice I have ever made. So easy, so much flavor, so delicious!
The best Red Beans and Rice ever! My entire family enjoys this!!!!
I have just made it and it tast delicious! What you have to be careful about is a salt – chicken stock and sausage are salty, so don’t overdose it ;).
It’s very tasty and I will do it surely again!
Monday night dinner with my sons (a 20 year tradition). And what do we serve on Mondays? Red beans rice!
Really lovely recipe: quick and easy to make; all of the required ingredients but nothing else; used what’s on hand (red beans in cans) rather than hours of soaking dry beans for a really minimal benefit.
I love Cajun cooking, and would heartily recommend this if you want to get a solid red bean & rice as quickly and simply as possible.
been using this recipes for two years and it’s been a hit every since. i’ve chose a different meat but even with that variation it’s still comes out great. thank you so much
Been using this recipe for about 2 years now. I can only use about a 1/2 teaspoon of Cajun seasoning, because a member of my family can’t handle that much spice… lol. But its still good. I’ve shared this recipe with friends and family and they all love it as well.
made this yesterday and it was amazing
This was so delicious!! I did mash some of the beans up so it was creamier. My new favorite recipe.
This is so funny! I’ve heard of red beans & rice for a long, LONG time, but in my little mind I thought, “Okay, red beans & rice. You make rice and add red beans, right?” LOL! Thank you so much for the education! I discovered your recipe about two months ago and have made this every week since! I have made a few ajustments – even though I live in France, my supermarket doesn’t seem to have andouille sausage, so I’ve been using a smoked pork and garlic sausage. Since it isn’t as smokey as I’d like, I’ve added smoked lardon . . . after all, everything’s better with bacon, right? Last time I added my favorite condiment which, at least for me, brought it up another notch – Yotam Ottolenghi’s lemon paste. It just added a bit of brightness, which it does to everything I add it to and it is the easiest thing in the world to make. In any case, I’m in LOVE! Thank you so much! Now I’m going to go make some red beans & rice!
Your recipe sounds delicious. Speaking of beans, I just made my first french cassoulet with Camellia brand white beans and chicken thighs instead of duck confit. Was wonderful. Nothing like long, long simmered beans in a dish. Used salt pork and chicken broth. And some pork butt. I will have to look up
Yotam Ottolenghi’s lemon paste. Do you put that in many stews?
Jim D
I’ve made this about 10 times now. ALWAYS delicious. I use authentic smoked andouille from a smokehouse near me. The flavor is amazing.
About 5 seconds with an immersion blender makes them really creamy.
I’ve made this recipe about 4 times,I cut back on the Cajun spice and double everything else,and it is awesome! I just noticed that it says to rinse and drain the beans, oops I’ve never did that but have to use cornstarch slurry to thicken the sauce that’s probably why , and I’ve used a can or two of chili beans in sauce and it turns out great !
Made this for my card party and it was a hit! Will definitely be making this again. Just wonderful!
This was soooo yummy!! Will definitely make again. Thank you!!
This was delicious and easy! My family really enjoyed it!
Made this tonight for the first time – seriously so delicious! Just the right amount of heat. Served it with rice and cornbread – excited for leftovers tomorrow!