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.
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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….
This is now our go to…and my husband is from Louisiana. I use my instant pot and saute the veg and sausage first, then dump everything else in (Dried beans), hit the bean setting, add 5 minutes and that is it. When it is finished, I add some Wondra flour and put back on saute, stirring constantly until it thickens up some. It also works well in a crock pot as well.
Absolutely, positively delicious
I’ve been craving some good red beans and rice lately, so I settled on this recipe. Let me just say, DAMN they are DELICIOUS!!! I simmered about 15 minutes longer and added more hot sauce, just because that’s how I like mine. Totally recommend this recipe, definitely a keeper!
Made this delish recipe last night and I was not disappointed. I did follow the recommendations of other reviewers and only used 2 cups of chicken stock 3 would have been too much. This will for sure be apart of my family’s regular dinner rotation.
It taste great and I like the consistency. This is a keeper.
This recipe was absolutely delicious! My family demanded that I be sure to keep this recipe!
Second time making this meal for the family! I have to omit the hot sauce due to whimpey taste buds but this recipe is simple and absolutely incredible! The best comfort food and I will happily make this a pantry staple meal.
Fantastic recipe! I add carrots to boost the nutritional value just a bit further. I highly recommend!
Winner, winner, Cajun dinner! I’m from SE Texas near the Louisiana border, basically in Cajun country. This is pretty legit red beans n’ rice! Have made it many times. I always amp it up with more hot sauce after I dish it out.
Awesome dish! So simple and absolutely delish.
This was so bomb, I used Cajun andouille chicken sausage. It was the right amount of spice. I’m definitely keeping this in rotation!
As usual, your recipe was damn delicious. Unfortunately, only had 2 cans of beans. Definitely needs 3.
Tweaks 1) 2 cups of stock 2) considerably more tomato paste 3) some chopped sun-dried tomatoes 4) celery salt in addition to celery 4) touch of cinnamon 5) Fennel seeds 6) 4 strips chopped bacon 7) dollop of sour cream 8) didn’t have andouille sausage (should use next time) so I used 1/2 spicy italian & 1/2 mild ground sausage 9) red pepper flakes 10) Cholula hot sauce.
Definitely puree 2-cups (not 1) of mixture to make creamier. Fresh chopped parsley really finishes it off.
This is a real winner. It’s going to get as leftovers as flavors meld.
Excellent! Made just as written with the exception of cooking 1lb of dried red beans in my instant pot and using those. Used the full 3 cups of stock as well – 2 cups as mentioned by others would have been far too little. Perhaps cooking vessel plays a large role in that – I used a large cast iron dutch oven and it maintained a healthy simmer the entire time. Thickened up beautifully.
Isn’t it against the law in the South to make Red Beans & Rice on any day but Monday? haha I’m gonna wait till Monday just to be on the safe side!