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.
Video
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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!
First time making red beans and rice and boy, oh boy… This won’t be the last time I make it. 5 stars
Made this for Fat Tuesday. My oh my it’s good!! Definitely a keeper. I’d eat this any day!
It looks just like yours!
Solid. Stepped up the seasoning and hot sauce, but definitely one of the better RB&R recipes.
Yeah, this is good! I used dried red beans, cooked with ham or a strip or two of bacon, instead of canned, and long grain white rice. Camellia brand red beans are the best.
Made this recipe & it was delicious
We decided it’s a keeper!
Just yummy!
Thank you
I’ve made it twice now. Looks nothing like pictures. It’s tasty but what am I doing wrong? Using Red kidney beans… my food and your pictures are wildly different.
It should, I just made it mine looks the same. Try red beans instead of kidney beans. I smash my red beans after its done , as it said you can, but doesn’t look like they did.
A few seconds with an immersion blender works very well
This was super delicious. Thank you!
This was so simple and delicious! Hubby approved!
I don’t think I’ve ever seen a recipe with so many 5 star ratings until now, and now I know why. This recipe made flat-out the best red beans & rice dish that I’ve ever eaten. Per helpful suggestions here, I used 2 cups of broth instead of 3, upped the hot sauce to 1 tbsp., the Cajun seasoning up to 2 tsps., and added the 1/2 cup of Goya red bean juice that I had strained from the beans before rinsing them. Thanks again, Chungah and team!
Thank you for this delicious recipe! It’s now on our regular rotation of meals! Filling and so easy to make!
This has become a staple at our house. It’s such a delicious meal and so much lower maintenance than some other read beans and rice dishes.
In the photo, is that cojita cheese on top? And how about stirring the rice into the finished bean dish?
It’s rice.
Does this freeze well?
Freezes very well