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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I made this last night and, apparently, it was “BUSSIN”. My preteen boys and my husband loved it. I followed the recipe as is. Thanks for sharing!
I’ve made this recipe a few times now and intend to make it again this weekend. It is so simple and so delicious. We substituted beef sausage since we don’t eat pork. It was still really really good. I go to your site often to look for different recipes to cook. Thank you for sharing your delicious recipes!
This was banging I added shrimp to ours and it was probably the best dish I’ve made
It’s hard to find good sausage for this. I lived in Alabama most of my life and can’t find anything quite like “conecuh” sausage in Cali. I’m disappointed every time I make anything without it. But overall a good recipe. If you’re a good cook you can add/subtract whatever to make it to your taste.
@Mark! That is so funny. I’m from Alabama and I think Cali lacks A LOT of things.. one of the biggest reasons I think I gotta head back south.. but conecuh sausage is like no other!! Something you will only find in the south (Monroe sausage too -made in my home county.. though I like conecuh better haha). I used the chicken andouille sausage from trader joe’s. But seriously, nothing is like good southern food (which is hard to come by out West)!
Side note: conecuh on light bread … bombbbb!!
Omg Conecuh is the best!!! I also made this recipe it was very good. Family loved it!
I substituted cut up little smokies instead of andouille sausage. I included the juice the smokies were packaged in and it added the perfect smoky flavor like I remember Mother’s in New Orleans had when I first ate this dish. Also, it has salt so I didn’t add any extra. It turned out perfect. I made honey corn bread to go with it and my family absolutely loved it.
This was so good even my husband who is extremely picky loved it. Never thought I would find a decent recipe that wasn’t crazy salty. I had to make a few modifications due to what was available and not available at my store. Couldnt find cajun seasoning so I googled it and made my own and no andouille sausage but I found a cajun sausage so I used that. Love that there will be leftovers. After the meal my husband told me to go sit down and he will clean the kitchen that never happens.
I love Red Beans & Rice. This recipe was very simple and authentic to down south. I did have to add another can of beans, because I felt like there was less beans than other ingredients in the dish. I also added 1/2 tsp of liquid smoke. Otherwise, it was a very simple and delicious recipe.
Was absolutely delicious, and easy to fix. I like making my own home made chicken stock though from chicken thighs and adding some of the deboned chicken!
Turned out excellent with authentic flavors I remember from New Orleans visits. I omitted celery sine we don’t really like it and used diced tomatoes in place of paste and it turned put terrific! Thanks for posting! So easy and delicious
I followed your recipe as written and it was excellent—perfect comfort food for a 14*F winter day. But I’ll be making this year-round Thank you!
Great recipe overall, skipped the chicken broth and sausage (prefer no animal cruelty in our meals)
The dish was hearty and filling, my fam loved it!
Hey Edi R
Your comment is so unnecessary laden with judgment.
If you’re such a champion of animal rights maybe don’t visit this page at all. Obviously the contributors don’t share your views, by visiting this page you’re supporting them and thus supporting “animal cruelty”. Have some integrity and only support those that don’t promote “animal cruelty”
Fortunately your ancestors didn’t feel the same way or you wouldn’t be here.
I am in Mobile, Al. So I definitely understand what you are saying about the Sausages
You can always order the conecuh sausage. I’ve made the red beans and rice and no other recipe can compare to this with the conecuh sausage
Hey Edi, I think this meal would be pretty easy to veganize if you are open to substitutions.
I’m planning to make it tonight using some Field Roast sausage and vegetable stock (or Trader Joes has a “Chicken-Less Seasoning” that I use in place of bullion sometimes).
Just thought you might appreciate some substitution suggestions so you can enjoy this recipe as it’s written AND make it “cruelty-free.”
I’ve been wanting to try red beans and rice for awhile now. You’re recipe is quick, simple and delicious!
I made a few slight personal diversions to kick the heat up, but this is now a “go to” dish.
Yes but with lots of changes, since I merely consult recipes and make what fits my fridge leftovers. In this case: cooked red rice, two Turkey sausages, coined and browned in one Tbsp solidified bacon fat adding one half red onion, celery, red garlic, red kidney beans, water and one heaping tsp. chicken essence, a slosh of cider vinegar. I have no idea what Cajun seasoning is. I used sweet paprika, chili powder, bay leaf and cumin. I warmed up the rice, simmered the other ingredients, and poured them onto the rice. I was going to make corn bread but my program is on now. 🙂 Oh if I had any very dark chocolate I’d add a bit.
Lol
I was looking for something hearty and soul warming to make for my sick husband. He hasn’t had much of an appetite but he actually went for seconds of this! I used precooked andouille sausage, and I accidentally missed the step of taking the sausage out so it got sautéed with the veggies and still came out fine! I did add one carrot to the recipe just to use up my veggies already on hand. For the Cajun seasoning, I actually had the hardest time finding it in the store. I ended up getting Tony’s no salt seasoning from the spice section, but later on when I passed by seafood I noticed a whole end shelf of cajun/misc seasoning. Will definitely be putting this on our list to make again. I’d probably double the rice for next time because I seem to have more beans than rice leftover.
I made this recipe for 8 people along with 4lbs blackend fish and some green beans, twenty minutes later it was gone. I was very disappointed, no left overs. It was a total hit! Thank you
That’s so funny, that is my exact menu
I made this without the sausage because I wasn’t feeling meat (not to mention we didn’t have it on hand) and ended up having to substitute a can of chickpeas in for 1/3 of the beans since we were also running low on kidney beans. Even with the modifications this recipe was amazing and absolutely hit the spot!!
I’ve made this recipe several times. My tips:
1) don’t be afraid to use a bit more onion than it calls for, a bit coursely chopped they soak up the flavor really well, but I wouldn’t go over 1.5 onions total
2) even if you don’t like spicy food, add the hotsauce. Instead just skimp on the cajun seasoning, the vinegar in the sauce really helps break things down
3) Add the parsely during cooking, in my opinion it isn’t good raw on the finished bowl.
Good luck this stuff is delicious.
I used dried beans (soaked and cooked ahead of time) instead of canned and added small diced carrot. Made the rest as written. Very good!
A hug around my belly, yum!!
I am absolutely completely blown away by this recipe it is the most authentic red beans and rice I’ve ever had aside from when I was at Mardi Gras three different times as a much younger person I was super excited when I read the reviews and saw that everybody else felt the same way and I can concur now that I do as well. I only changed a few things to my own liking like adding a little bit of carrot for some more vegetables in the beans and I also used dried red beans which I soaked overnight the only other difference and without going back to the recipe I’m not sure it is different was I used 3 cups of chicken stock others had mentioned using only 2 At the end I took a 2 cup portion out of the pot and blended it in my food processor and added it back in just like everyone else said it made it nice and creamy I’m so glad I found this recipe right away and I will never look back I also made my own Cajun seasoning which I believe I found through this recipe….