Easy Red Beans and Rice

Why You’ll Love This Recipe

This recipe delivers all the soul-warming flavor of traditional red beans and rice in a streamlined, approachable way. The beans are infused with smoky, savory seasonings, and the rice soaks up every drop of the delicious sauce. It’s a naturally gluten-free, protein-packed dish that can be made vegetarian or meaty, and it’s perfect for feeding a crowd on a budget.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked white rice
• Canned red beans, drained and rinsed
• Smoked sausage, sliced (optional for a meat version)
• Onion, chopped
• Celery, chopped
• Green bell pepper, chopped
• Garlic, minced
• Olive oil
• Chicken or vegetable broth
• Tomato paste
• Dried thyme
• Smoked paprika
• Cayenne pepper (optional for heat)
• Salt and black pepper
• Fresh parsley, chopped (for garnish)

Directions

1. Heat olive oil in a large skillet or pot over medium heat. Add sausage (if using) and cook until browned. Remove and set aside.
2. In the same pot, sauté onion, celery, and bell pepper until softened. Stir in garlic and cook for 1 minute.
3. Add tomato paste, thyme, smoked paprika, cayenne, salt, and pepper. Cook for 1–2 minutes to bloom the spices.
4. Stir in red beans and broth. Simmer for 15–20 minutes, stirring occasionally, until the mixture thickens slightly.
5. Return sausage to the pot (if using) and heat through.
6. Serve the beans over hot cooked rice and garnish with fresh parsley.

Servings and timing

Serves 4–6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Make it vegetarian by omitting sausage and using vegetable broth.
• Use kidney beans instead of small red beans for a slightly different texture.
• Add chopped tomatoes for extra richness.
• Include hot sauce or extra cayenne for a spicier kick.
• Try brown rice for a heartier, whole-grain base.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat or in the microwave, adding a splash of broth if needed to loosen the sauce. This dish also freezes well—store for up to 3 months and thaw overnight before reheating.

FAQs

Can I use dried beans instead of canned?

Yes, soak and cook them in advance before using in the recipe.

What kind of sausage works best?

Smoked andouille sausage is traditional, but kielbasa or chorizo also work well.

Can I make this in a slow cooker?

Yes, cook on low for 6–8 hours, adding the cooked rice just before serving.

How do I make it spicier?

Add more cayenne pepper, chili flakes, or a dash of hot sauce.

Can I use another type of rice?

Yes, brown rice, jasmine, or basmati all work—just adjust cooking time.

Is this dish gluten-free?

Yes, if your sausage and broth are certified gluten-free.

Can I add vegetables?

Yes, okra, zucchini, or spinach make great additions.

How can I thicken the sauce?

Mash a few beans in the pot to create a creamier consistency.

Can I meal prep with this recipe?

Yes, it stores and reheats well, making it perfect for batch cooking.

What should I serve with it?

Cornbread, collard greens, or a simple salad pair perfectly.

Conclusion

Easy red beans and rice is a flavorful, hearty dish that’s perfect for any night of the week. With its rich, smoky taste and satisfying texture, it’s a classic that can be enjoyed on its own or paired with your favorite Southern sides. Whether you make it with sausage or keep it vegetarian, it’s sure to be a hit at the table.

Easy Red Beans and Rice

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A quick, flavorful take on the Southern classic—tender red beans simmered with aromatic vegetables, smoky spices, and optional sausage, served over fluffy rice for a hearty, budget-friendly meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Southern

Ingredients

1. 4 cups cooked white rice
2. 2 cans (15 oz each) red beans, drained and rinsed
3. 12 oz smoked sausage, sliced (optional)
4. 1 medium onion, chopped
5. 2 celery stalks, chopped
6. 1 green bell pepper, chopped
7. 3 cloves garlic, minced
8. 2 tbsp olive oil
9. 2 cups chicken or vegetable broth
10. 2 tbsp tomato paste
11. 1 tsp dried thyme
12. 1 tsp smoked paprika
13. 1/4 tsp cayenne pepper (optional)
14. 1 tsp salt (or to taste)
15. 1/2 tsp black pepper
16. Fresh parsley, chopped (for garnish)

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Instructions

In a large skillet or pot, heat olive oil over medium heat. Add sliced sausage (if using) and cook until browned, about 4–5 minutes. Remove and set aside.

1. In the same pot, sauté onion, celery, and bell pepper until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
2. Add tomato paste, thyme, smoked paprika, cayenne, salt, and pepper. Cook for 1–2 minutes to bloom the spices.
3. Stir in red beans and broth. Bring to a simmer and cook for 15–20 minutes, stirring occasionally, until slightly thickened.
4. Return sausage to the pot (if using) and heat through.
5. Serve the beans over hot cooked rice and garnish with fresh parsley.

Notes

1. For a vegetarian version, omit sausage and use vegetable broth.
2. To thicken sauce, mash some of the beans in the pot.
3. Kidney beans can be used in place of small red beans.
4. Freeze for up to 3 months; thaw overnight before reheating.

Nutrition

• Serving Size: 1 ½ cups
• Calories: 370
• Sugar: 4g
• Sodium: 880mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 7g
• Protein: 16g
• Cholesterol: 30mg