Rich, creamy, and made with a handful of pantry staples, this Red Beans and Rice recipe is a comfort food classic. It's full of bold flavor thanks to kidney beans, andouille sausage, bell peppers, celery, and onions.
The thick, creamy texture-arguably the best part of this dish-comes from simmering the beans for about 30 minutes and smashing a few of them against the side of the pot. That rich, flavorful sauce is just begging to be soaked up with a slice of homemade cornbread. It's always amazing how much flavor can come from such simple ingredients.
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What makes this dish so easy is that it uses canned red beans. It's perfect for those nights when you don't have time to babysit a pot of beans on the stove or when dinner plans come together at the last minute. If you do have the time, you can absolutely make a pot of beans from scratch and carry on with the recipe. Either way, it turns out delicious!
Key Ingredients & Substitutions
- Red Beans - Red beans or kidney beans can be used. I typically use kidney beans, just a personal preference.
- Andouille Sausage - This adds a smoky, spicy flavor that makes the dish. If you can't find andouille, try smoked sausage or kielbasa instead.
- Onion, Celery & Bell Pepper - These three build the flavor base.
- Cajun Seasoning - Adds that bold flavor kick. If your mix is salt-free, just add salt to taste as you go.
- Bay Leaf - This adds depth to the flavor. Optional, but highly recommended.
- Chicken Stock/Broth - Use stock/broth for a richer flavor or water if that's what you have.
How To Make Red Beans and Rice
If you like a little more liquid in your beans you can use 3 cups of chicken stock/broth.
STEP 1
In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the sliced sausage and cook until browned, then remove and set aside.
STEP 2
To the same pot, add the diced onion, celery, and bell pepper. Sauté until softened, about 5-7.
STEP 3
Stir in the garlic and cook for 30 seconds. Then stir in the tomato paste and spices. Cook for 1 minute.
STEP 4
Then, add the beans, chicken stock and bay leaf. Bring everything to a simmer, then reduce the heat, cover, and cook for 30 minutes.
STEP 5
Remove the lid and mash about ⅓ of the beans against the side of the pot to create a thick, creamy texture. Add the sausage back to the pot, stir, and continue simmering uncovered for 10 more minutes. Taste and adjust the seasonings if needed. Serve over rice. Enjoy!
Using Dry Beans in Place of the Canned Beans
Soak 3 cups of dry red beans or kidney beans overnight. To cook dried beans: Drain and rinse the soaked beans, then add them to a large pot and cover with fresh water by about 2 inches. Bring to a boil, then reduce the heat and simmer, uncovered, for 1 to 1½ hours or until the beans are tender. Drain and use as directed in the recipe.
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📖 Recipe
Red Beans and Rice
Ingredients
- 1 cup white rice cooked
- 14 ounces andouille sausage sliced
- As Needed drizzle olive oil
- 1 large green bell pepper small diced
- 3 ribs celery small diced
- 1 cup onion small diced
- 2 ½ tablespoons tomato paste
- 3 cloves garlic minced
- 2-3 teaspoons cajun seasoning
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- salt to taste
- 2 (15 ounce) cans kidney beans/red beans drained
- 2 cups chicken stock
- 1 bay leaf
Instructions
- In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the sliced sausage and cook until browned, then remove and set aside.
- To the same pot, add the diced onion, celery, and bell pepper. Sauté until softened, about 5-7 minutes.
- Stir in the garlic and cook for 30 seconds. Then stir in the tomato paste and spices. Cook for 1 minute.
- Then, add the beans, chicken stock and bay leaf. Bring everything to a simmer, then reduce the heat, cover, and cook for 30 minutes.
- Remove the lid and mash about ⅓ of the beans against the side of the pot to create a thick, creamy texture. Add the sausage back to the pot, stir, and continue simmering uncovered for 10 more minutes. Taste and adjust the seasonings if needed. Serve over rice. Enjoy!
Jessica says
This sounds delicious! I'll be making it soon.