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–+ servings
Red Beans and Rice Image 3

Red Beans and Rice

Yield: 6 servings
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Louisiana red beans and rice! With smoky andouille sausage, the holy trinity, and the creamiest red beans, topped with white rice.
5 stars (444 ratings)

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.

Notes

  • Serve with long grain white rice. Use long grain, basmati or jasmine rice - all light and fluffy to absorb and soak up the creamy, saucy beans. Avoid short grain, sushi rice or instant rice.
  • Tomato paste adds so much flavor. Tomato paste adds body and richness in small amounts without adding too much liquid. Opt for tomato paste in a tube, using up only what you need at a time without having to open up a whole can.
  • 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 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.
  • Pair with cornbread. Serve with a scoop of rice and a side of cornbread, a quintessential pairing.