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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.

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)

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

Find it online: https://thefamilycooking.com/easy-red-beans-and-rice/