Why You’ll Love This Recipe
This recipe is quick, budget-friendly, and incredibly flavorful—perfect for busy weeknights or weekend meal prep. It captures the essence of New Orleans-style red beans and rice with everyday ingredients, and you don’t need to soak dry beans or simmer all day. Whether you’re feeding a crowd or looking for leftovers, this dish is as comforting as it is convenient.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Canned red beans (such as kidney beans), drained and rinsed
- Smoked sausage (like andouille or kielbasa), sliced
- Onion, diced
- Celery, diced
- Green bell pepper, diced
- Garlic, minced
- Olive oil
- Chicken broth or water
- Cooked white rice
- Paprika
- Dried thyme
- Dried oregano
- Cayenne pepper (optional)
- Bay leaf (optional)
- Salt
- Black pepper
- Green onions (optional, for garnish)
- Hot sauce (optional, for serving)
Directions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add sliced sausage and cook until browned. Remove and set aside.
- In the same pot, add onion, celery, and bell pepper. Sauté for 5–7 minutes until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Return the sausage to the pot and stir in the red beans, broth, paprika, thyme, oregano, cayenne, bay leaf (if using), salt, and pepper.
- Bring to a simmer and cook uncovered for 20–25 minutes, stirring occasionally, until the mixture thickens slightly.
- Taste and adjust seasoning as needed.
- Serve hot over cooked white rice. Garnish with green onions and hot sauce if desired.
Servings and timing
This recipe serves 4–6 and takes about 40 minutes total: 10–15 minutes of prep time and 25–30 minutes of cooking.
Variations
- Vegetarian Version: Skip the sausage or use plant-based sausage and vegetable broth.
- Creamier Texture: Mash some of the beans during cooking to naturally thicken the sauce.
- Spicy Twist: Use spicy andouille sausage and extra cayenne or hot sauce.
- Add Greens: Stir in chopped spinach or kale near the end of cooking.
- Herb Boost: Add fresh thyme or parsley before serving for extra flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave in 1-minute intervals, stirring in between. You may need to add a splash of broth or water to loosen it up. This dish also freezes well—cool completely and freeze in individual portions for up to 3 months.
FAQs
Can I use dry beans instead of canned?
Yes, but you’ll need to soak and cook them first, which adds prep and cooking time.
What kind of sausage works best?
Smoked andouille or kielbasa are traditional and add great flavor, but any smoked sausage will work.
Is this dish spicy?
It can be! You control the heat with cayenne pepper and optional hot sauce.
Can I use brown rice?
Yes, cooked brown rice is a nutritious alternative and works just as well.
How can I thicken the bean mixture?
Mash a portion of the beans or simmer uncovered to reduce the liquid.
Is this gluten-free?
Yes, just ensure your sausage and broth are certified gluten-free.
Can I make this in a slow cooker?
Yes. Sauté sausage and vegetables first, then cook everything in the slow cooker on low for 6–8 hours.
What can I serve with red beans and rice?
It’s great with cornbread, a simple salad, or sautéed greens.
Can I make this ahead of time?
Yes, it stores and reheats very well, making it perfect for meal prep.
Do I need to rinse the canned beans?
Yes, rinsing removes excess sodium and improves flavor.
Conclusion
Easy Red Beans and Rice is a flavorful, filling, and fuss-free recipe that brings Southern comfort straight to your kitchen. With just a few simple ingredients and minimal prep, you can enjoy this classic dish any time. Whether you serve it for dinner, lunch, or meal prep, it’s sure to become a go-to favorite.
PrintEasy Red Beans and Rice
Easy Red Beans and Rice is a hearty Southern comfort dish made with canned red beans, smoked sausage, and aromatic vegetables, all simmered in flavorful spices and served over white rice. It’s a quick, budget-friendly, and satisfying meal perfect for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
- Diet: Gluten Free
Ingredients
- 2 cans red kidney beans, drained and rinsed
- 12 oz smoked sausage (andouille or kielbasa), sliced
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 cups chicken broth or water
- 3 cups cooked white rice
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- 1 bay leaf (optional)
- Salt, to taste
- Black pepper, to taste
- Chopped green onions (optional, for garnish)
- Hot sauce (optional, for serving)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add sliced sausage and cook until browned. Remove and set aside.
- In the same pot, add onion, celery, and bell pepper. Sauté for 5–7 minutes until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Return the sausage to the pot and stir in the red beans, broth, paprika, thyme, oregano, cayenne, bay leaf (if using), salt, and pepper.
- Bring to a simmer and cook uncovered for 20–25 minutes, stirring occasionally, until the mixture thickens slightly.
- Taste and adjust seasoning as needed.
- Serve hot over cooked white rice. Garnish with green onions and hot sauce if desired.
Notes
- Use vegetable broth and plant-based sausage for a vegetarian version.
- For a creamier texture, mash some of the beans while simmering.
- This dish reheats well and is perfect for meal prep.
- Add greens like spinach or kale near the end for extra nutrition.
- Use certified gluten-free sausage and broth to keep it gluten-free.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 40mg
