Red Beans And Rice is pure comfort food — Andouille sausage with veggies and red beans in a luxuriously creamy and flavorful sauce. This makes an ultra-filling meal.
Recipe Origins– Red Beans And Rice
An authentic New Orleans Red Beans and Rice recipe can take quite a bit of time. From soaking beans overnight to lengthy simmer times, it’s a time commitment to make!
Traditionally, this dish of Creole cuisine was made on Mondays with red beans, vegetables, spices, and pork bones left over from Sunday dinner. The ingredients were cooked together slowly in a pot, simmering all day on the stove, and then served over rice. Meats like ham and sausage (usually andouille) are also frequently used in the dish.
Quick Tip
Why Red Beans and Rice on Monday? Back in the day, Monday was wash day and women spent most of the day by a pond or a river, scrubbing clothes on a washboard or even on rocks. Being so busy with the laundry left little time for cooking dinner. Once beans were soaked and simmering, they could be left to cook on their own while the ladies tended to the washing. Nowadays, we don’t have such things to contend with. That’s progress!
Red Beans And Rice With Canned Beans
So while this recipe for Red Beans And Rice isn’t completely traditional, it’s inspired by a New Orleans recipe with similar flavors and ingredients.
This recipe, though, is easy, quick, and requires a fraction of the simmering time! It’s perfect for when you’re craving this classic dish, but don’t have all day to make it! There are a few shortcuts in this recipe– the biggest one being that we use canned red beans instead of dried ones! Also, we boil the rice — yes, really — the best shortcut!
This meal is rich and indulgent tasting with so much flavor, a whole lot of protein and fiber, and makes a great dish to have for leftovers throughout the week or a freezer-friendly meal–eat half today and save the rest for another time.
How To Make Red Beans And Rice
The full printable recipe is below, and here I’ll share some top tips for making this recipe:
- Take time to sauté the veggies. The bell pepper, onion, and celery create a heightened flavor dimension. Take the time to sauté them well to develop that extra zing. Plus, you won’t end up with crunchy onion in your Red Beans and Rice!
- Rinse and drain the beans. Otherwise, the dish will be too salty; we’ll add in our own liquid of flavorful chicken stock!
- Mash a portion of the beans. For an ultra-creamy and comforting dish, we like to blend up a portion of the beans and veggies. This is totally optional, but our favorite way to enjoy this dish. Alternatively, you can leave the dish as is, or use the back of a large fork to mash some of the beans against the side of the pot.
Variations
- Red beans and rice for a crowd. This recipe makes quite a bit, but can easily be doubled or tripled. When making bigger batches, add the sausage in separate batches instead of throwing it all in together at the same time. This will ensure the meat gets a nice sear instead of being “stewed” in the rendered fat.
- Vegetarian red beans and rice. To make this recipe without the sausage, use a vegetarian sausage or just leave it out entirely. Without the sausage, the dish is missing a bit of flavor, but nothing a few extra spices plus some extra salt/pepper can’t make up for! Just play around with the flavors a little, adding extra spice until the flavors sing.
What Kind of Sausage Should I Use?
Traditionally, this dish is made with andouille sausage, a smoked pork sausage popular in Louisiana. If you can’t find this sausage, any type of smoked pork or beef sausage will work great.
The sausage is the biggest variable in this recipe — depending on the type used, this dish can be fairly mild or quite spicy. It will also play a big part in the flavor. We’ve made this dish quite a few times, trying all the available andouille sausages and it ends up a little different every time.
So, when making this dish with sausage, play around a little with the salt, pepper, and spices. If the sausage is pretty hot, you may want to leave out any additional hot sauce or cayenne pepper. If it’s mild, you may want to amp up these hot flavors. And depending on how salty it is, you may want to season a little less or more.
Is Red Beans And Rice Spicy?
It can be — it all depends on the ingredients you use. The heat level really depends on the sausage used (usually the package will indicate the heat level).
- For more heat, add in some cayenne pepper and/or hot sauce. Use a medium or spicy sausage
- For less heat, leave out the optional hot sauce and cayenne pepper. Use mild sausage.
Is Red Beans and Rice Good For Weight Loss?
One of the great things about this dish is how much protein and fiber are in it!
Both are important parts of a balanced diet, and, among many other benefits, they are linked to reducing food intake and appetite. This is because high-fiber and high-protein foods are more satiating than low-fiber/low-protein foods– meaning you will likely stay satisfied for longer while eating less.
For a lower fat recipe, replace the andouille sausage with smoked turkey sausage.
Red Beans And Rice FAQs
Do I need to rinse canned beans?
For this recipe, yes! Be sure to drain and rinse the beans before adding them to the pot.
Are canned red beans cooked?
Canned beans are pre-cooked as part of the canning process, so there is no need to cook them separately before starting the recipe!
Are red beans and kidney beans the same thing?
These two beans are commonly thought to be the same, but they are actually two distinct types of beans.
Kidney beans are larger and a darker crimson red. Red beans are a lighter, more pinkish shade and have a more earthy, beanier taste.
Storage
Storing Leftover Red Beans And Rice
For leftovers throughout the week, divide the cooled leftovers into several single-portion containers. Refrigerate for 5-7 days, warming leftovers in the microwave or stovetop. This dish only gets more flavorful as it sits!
To freeze, allow leftovers to cool. Again, divide into single-portion containers (it’s easier to thaw that way) or in airtight freezer-safe bags (seal without air and flatten bags to set on a shelf in the freezer). Freeze for up to 3 months, thawing in the fridge overnight. Warm thawed leftovers in the microwave or on the stovetop.
What Vegetables Go with Red Beans And Rice?
One of the nice things about this Red Beans and Rice is there are quite a few veggies already in the recipe! Here are some other ideas:
- Fried Green Tomatoes
- Sauteed Collard Greens
- Corn on the cob
- Brussels Sprouts and Bacon
- Pan-fried Okra
- Roasted Brussels Sprouts
What To Serve With Red Beans And Rice:
- Our favorite Cornbread Recipe or these Cornbread Muffins
- A scoop of Coleslaw
- Corn on the cob (Grilled corn is even better! Use directions from this Elote post.)
- A simple green salad like this Garden Salad or Beet Goat Cheese Walnut Salad
- This easy Biscuit Recipe or even easier Drop Biscuits
Red Beans And Rice
Equipment
- Large pot
Ingredients
- 1 tablespoon oil vegetable or canola
- 1 (13-ounce) package smoked andouille sausage sliced into thin coins
- 1 sweet onion diced (1-1/2 cups)
- 1 green bell pepper diced (1 cup)
- 1-1/3 cup diced celery 3 large ribs
- 2 tablespoons tomato paste
- 1 tablespoon finely minced garlic 3 to 4 cloves
- 1-1/2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper
- 3 (15-ounce) cans red beans drained and rinsed, see note 2
- 3 cups chicken stock like Swanson’s
- 1 bay leaf optional
- 1-1/4 cups uncooked basmati rice
- 3 tablespoons finely chopped fresh parsley see note 3
- Hot sauce or cayenne pepper for more heat
Instructions
- Heat the oil in a large pot over medium heat. Add thinly sliced sausage in a single layer and cook until lightly browned, 5–6 minutes, stirring frequently. Remove sausage with a slotted spoon to a paper-towel-lined plate and tent with foil. If more than 2 tablespoons of grease remains, drain the excess.
- Add 1-1/2 cups diced onion, 1 cup diced bell pepper, and 1-1/3 cups diced celery to the pot. Cook, stirring occasionally, until tender and onion is translucent, 7–10 minutes.
- Add tomato paste, garlic, Cajun seasoning, paprika, oregano, and salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Stir until fragrant, 1–2 minutes.
- Add drained and rinsed red beans, chicken stock, and bay leaf. Return sausage to the pot, bring to a boil, then cover and simmer for 15 minutes. Uncover and simmer another 15 minutes.
- Meanwhile, bring a large pot of water to a boil. Salt the water and add rice (see note 4). Cook for 6 minutes, until tender, then drain and fluff with a fork. Set aside.
- After simmering, mash some beans using one of two methods: either mash them in the pot with a wooden spoon until slightly thickened, or blend 1-1/2 cups of beans and liquid (avoid sausage pieces) until smooth, then return to the pot. If desired, mix in finely chopped parsley. Stir, taste, and season with additional salt and pepper (typically another 1/4 to 1/2 teaspoon salt; see note 3).
- Serve with hot sauce and cayenne pepper, if desired. Serve over cooked rice and enjoy!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a family favorite. Delicious!
I am so thrilled to hear this! Thanks Alyson! 🙂
Really good and so easy to make–10 out of 10 no notes
So thrilled to hear this! Thanks so much Tiffany! 🙂
Really good and so easy to make–10 out of 10 no notes
This is delicious and grandchildren approved – ages 7, 9, and 10. They asked for a repeat immediately
I am so thrilled to hear this! Thanks Alyson! 🙂