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Home » Dinners & Main Course » Easy Red Beans and Rice Recipe

Easy Red Beans and Rice Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
September 27, 2021
4.82 from 195 votes


Last Updated September 27, 2021 | 24 Comments

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This Red Beans and Rice Recipe is made with smoked sausage, red kidney beans, and vegetables like onion, celery, and green bell pepper. Ready in about an hour, this quick and easy version of classic Creole red beans and rice is perfect for busy weeknight dinners and makes delicious leftovers.

White shallow bowl filled with cooked red beans, andouille sausage, and topped with white rice.

Cajun food will forever be one of my favorite cuisines to cook and eat! From classic recipes like jambalaya, gumbo, and shrimp etouffee to more creative fusions like this spicy Cajun sausage and chicken skillet or this creamy Cajun shrimp pasta.

Today I’m sharing how to make red beans and rice.

Red beans and rice is a symbolic dish of Louisiana Creole cuisine. Made on Mondays, it is traditionally made using the leftover pork bones from Sunday’s dinner. It would include red beans, vegetables like bell pepper, onion, and celery, and spices including thyme, cayenne pepper, and bay leaf. Sometimes other meats such as ham and andouille or Chorizo sausage would also be added.

Unlike traditional versions of this classic recipe, this recipe uses canned red (kidney) beans in place of dried kidney beans. Easy enough to make during the week, you’ll find that this accelerated version takes just about an hour to make.

Authentic Louisiana Red Beans and Rice

  • Canned beans are never used. Instead, dry red beans are soaked overnight and simmered the next day.
  • Once the stewed beans and vegetables are cooked and softened, part of the mixture will be mashed with a fork creating a creamy, comforting texture.
  • Ham hocks or ham shanks are often added to the simmering beans. Any extra meat from the bones would be picked off and all the flavor from the bones would infuse with the beans.
  • It wasn’t intended to be a fast-cooking meal. It was a cook-all-day kind of dinner.
Overhead view of a white shallow bowl filled with red beans and rice garnished with fresh chopped parsley.

How to Make Red Beans and Rice

1. Brown the sausage:
I highly recommend searing the sausage before cooking any of the veggies. The reason? Flavor! Afterward, use the leftover fat in the pot to cook your delicious vegetables and really pump up the flavor.

Sliced andouille sausage cooking in a large Dutch oven.

2. Sauté the “holy trinity” (mirepoix) and toast the spices:
This “holy trinity” is the backbone of Cajun and Creole cooking. It is made with equal parts onion, celery, and green bell pepper. Some variations may include garlic, parsley, or shallots. In this recipe, you’ll cook these vegetables for about 8-10 minutes before adding the minced garlic, Cajun seasoning, cayenne pepper, thyme, salt, and black pepper.

Large Dutch oven filled with cooking onion, celery, and green bell peppers with cajun seasoning, thyme, and cayenne.

3. Add the beans and broth:
Stir in the drained red beans, bay leaves, and broth (or water). You may use any variation of broth you like including chicken, beef, vegetable, or even bone broth.

Large Dutch oven filled with cooked onions, celery, and green bell pepper with garlic and topped with red kidney beans and two bay leaves.

4. Simmer:
Bring everything to a boil, then reduce to low heat and simmer for about 15 minutes.

5. Cook the rice:
Now is the perfect time to prepare and cook rice. Try cooking it on the stovetop or in your Instant Pot.

6. Return the sausage:
Return the sausage back to the pot and continue to simmer for 5-10 minutes more. Season with additional salt and pepper, to taste. Now is also a good time to check if you want to add more cayenne pepper to increase the heat level.

Large Dutch oven filled with cooked red beans and andouille sausage simmering in a hearty gravy with a mirepoix base.

Recipe Notes

  • Red beans are kidney beans.
  • This recipe has the potential to be extremely spicy. Hopefully, you love spicy foods as much as I do and this won’t be a problem. If you’re sensitive to spicy food, pick a smoked sausage that is mild (generally speaking, andouille sausage is on the spicier side). Also, careful with the cayenne as it is made from dried and ground hot chili peppers.
  • As the name implies, this dish is traditionally served with rice. Any kind of long-grain white rice is perfect, but honestly, feel free to serve this with whatever you’re craving, like brown rice, quinoa, or couscous.
  • I have never tried Popeye’s red beans and rice so I definitely cannot even begin to compare the two.
  • If you’d like, mash some beans with the softened veggies. This will create a creamier texture and appearance, but the taste will be the same.

How to Serve Red Beans and Rice?

  • Cornbread or biscuits
  • Corn on the cob
  • Coleslaw or a simple green salad
  • Roasted or steamed vegetables
  • Spicy collard greens (with or without bacon)

Crockpot Red Beans and Rice

To cook red beans and rice in the slow cooker, I recommend browning your sausage and cooking your vegetables in a large pot (steps 1 and 2) on the stovetop first before transferring everything to your Crockpot. Then cook on high for 3-4 hours or low for 5-6 hours.

White shallow bowl filled with cooked red beans, andouille sausage, and topped with white rice.

More Cajun-Inspired Recipes to Try,

  • Slow Cooker Jambalaya Stew
  • Cajun Chicken and Rice Bake
  • Cajun Shrimp Foil Packets (oven and grill)
  • Creamy Cajun Chicken Pasta Recipe
  • Easy Dirty Rice Recipe (Cajun Rice)

Did you try this easy red beans and rice recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

Overhead view of a white shallow bowl filled with red beans and rice garnished with fresh chopped parsley.

Red Beans and Rice Recipe

4.82 from 195 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Easy Red Beans and Rice Recipe – A faster version of traditional Creole red beans and rice, this hearty recipe is made with smoked sausage, red kidney beans, and vegetables such as onion, celery, and green bell pepper.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American, Cajun
Servings 8 servings
Calories 373 kcal

Ingredients
 
 

  • 2 tablespoon olive oil - divided
  • 1 pound Smoked Andouille Sausage - sliced into 1/2-inch rounds
  • 2 medium yellow onions - diced
  • 3 ribs celery - diced
  • 2 green bell peppers - stemmed, seeded and diced
  • 5 cloves garlic - minced
  • 1.5 tablespoon Cajun seasoning
  • ½ teaspoon cayenne - plus more if desired
  • 2 teaspoon thyme
  • 1 teaspoon salt - plus more to taste
  • ½ teaspoon black pepper
  • 3 cans red kidney beans - drained, not rinsed
  • 2 bay leaves
  • 2 cups water or broth - (chicken stock, vegetable or beef broth), plus more as needed
  • 2 cups white rice - cooked according to package instructions or see notes below
  • Optional garnishes: - chopped parsley, green onions, cilantro, or hot sauce (like Tabasco)
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Instructions
 

  • Brown the sausage. Heat a large, heavy-bottomed Dutch oven or pot over high heat. Add 1 tablespoon of olive oil and swirl to coat the bottom of the pot. Once hot, add the sausage to the in a single layer and cook for 1-2 minutes before flipping to brown on the other side (see notes). Remove sausage from the skillet and set aside.
  • The "holy trinity" (mirepoix). To the same pot over medium-low heat add the last tablespoon of olive oil. Stir in the minced onions, bell pepper, and celery, mixing well to combine. Sauté for 8-10 minutes, stirring frequently. Add the minced garlic, Cajun seasoning, cayenne pepper, thyme, salt, and black pepper. Mix well and continue to cook for 1 minute.
  • Red beans and broth. Add in the drained red beans, bay leaves, and broth (or water) to your pot. Mix well to combine and add additional liquid if needed. Increase heat and bring the red beans to a low boil. Immediately reduce heat to low, cover, and simmer for 15 minutes.
  • Return the sausage. Return the sausage back to the pot and continue to simmer for 5-10 minutes more. Season with additional salt and pepper, to taste.
  • Serve. Serve approximately 1 cup of beans and sausage in a shallow bowl topped with approximately equal amounts of rice. Garnish with fresh chopped parsley or green onions, if desired.

Jessica’s Notes

Sausage. Spicy smoked andouille sausage is what I used in this recipe. You’ll find all kinds of different smoked sausage available at your local grocery store, so pick your favorite. Since it has already been cooked, there’s no need to cook more than a few minutes. Can’t find andouille sausage? Alternatives include Mexican Chorizo, kielbasa, or any other spicy smoked sausage.
If you prefer a thicker sauce, simply whisk together 2-3 tablespoons of tomato paste with approximately 1/2-1 cup of broth from your pot. Thoroughly mix to combine and gently stir back into your pot. You can also use a mixture of cornstarch with cold water, but I much prefer using tomato paste whenever possible.
My favorite way to cook rice:
  1. Wash the rice. Before cooking any rice or rice recipe you always want to wash the rice. Place the rice in a fine-mesh strainer or in a bowl and wash with clean water several times.
  2. Add the rice to a medium saucepot. Add a pinch of salt and fill with water so that the rice is covered by approximately 2 inches of liquid. Bring to a boil.
  3. Once the water comes to a boil, reduce heat to low and cover. 
  4. Check the progress of the rice every 5 minutes. If you can squish it between your fingers, it’s done. Drain any remaining liquid from the rice, transfer the rice back to the pot, fluff, and cool for a few minutes.

To cook this red beans and rice recipe in the crockpot:

  1. Follow steps 1 & 2 as outlined above.
  2. Transfer the browned sausage, softened vegetables and spices, drained beans, bay leaves, and broth to the bowl of your slow cooker. Mix well to combine.
  3. Cook on LOW for 5-6 hours or on HIGH for 2-4 hours. 
  4. Serve with desired garnishes like parsley, cilantro, or hot sauce and rice.
 
Originally published January 29, 2020

Nutritional Information

Calories: 373kcal | Carbohydrates: 32g | Protein: 22g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 1108mg | Potassium: 376mg | Fiber: 2g | Sugar: 3g | Vitamin A: 984IU | Vitamin C: 29mg | Calcium: 33mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Red Beans and Rice, Red Beans and Rice Recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

2.0K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Edwin says

    December 25, 2022 at 7:26 pm

    5 stars
    I kinda halved the recipe in some spots but not in others. It turned out good. In the future if I make this I am using only half the listed seasonings and 1/4 the Cheyenne. This recipe is good with exactly half the seasonings listed. The Cajun seasoning I used brings almost all the heat and salt you need.

    I only had and used 2 cloves garlic, 1 onion, 1 bell pepper, 2 cans of beans drained and rinsed, 1 lb of smoked sausage, 2 cups and a little more of some broth. I really liked it a lot. 2 bay leaves as well.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      December 26, 2022 at 11:08 am

      Thanks for the feedback and rating, Edwin 😀

      Yes, some cajun seasonings are saltier than others!

      Reply
  2. Rhonda Harris says

    November 1, 2022 at 1:33 pm

    5 stars
    I did not have a bell pepper so I substituted pompano which I did have. My husband tracked me down just to tell me…and I quote…”this stuff is awesome! Best red beans and rice I’ve ever had”.

    And I used basmati and just a sprinkle of fresh cilantro on top…lots of flavor layers. Thanks!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      November 1, 2022 at 1:39 pm

      Thank you for the awesome feedback and rating, Rhonda 😀

      Reply
  3. cliff says

    July 10, 2022 at 4:30 pm

    Redbeans and kidney beans are not the same

    Reply
  4. Deidre says

    June 22, 2022 at 4:37 pm

    5 stars
    This dish is really good!! I don’t like much heat but I used andouille sausage which wasn’t too spicy. Instead of cajun seasoning I used paprika. It was all delicious, easy to make using canned kidney beans. Happy I gave it a try!!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      June 23, 2022 at 7:09 am

      Thanks for the delicious feedback, Deidre 🙂

      Reply
  5. Theresa says

    April 22, 2022 at 7:59 pm

    5 stars
    Made this recipe this week and it was delicious! I decided not to use canned bean but cooked dried beans with a ham hock. The flavors turned out great and was even better the next day. Will be making this again. Great flavors.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      April 26, 2022 at 11:57 am

      Thank you for the delicious feedback, Theresa 🙂

      Reply
  6. Pilar knight says

    April 12, 2022 at 7:04 am

    Question seems like a lot of veggies. Are those amounts accurate?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      April 12, 2022 at 4:26 pm

      Yes, they are accurate 🙂

      Reply
    • Christina says

      August 1, 2022 at 1:27 pm

      5 stars
      It does seem like a lot of veggies but the end result is amazing! This is my go to recipe for easy delicious Cajun! I like to sub out one can of the red beans for a can of black beans. Giving this a 2 bean dish that just knocks it out the park!

      Reply
      • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

        August 1, 2022 at 7:55 pm

        Thanks for leaving amazing feedback, Christina 🙂

  7. Kristen says

    March 28, 2022 at 5:18 pm

    5 stars
    Ehh it’s okay it’s nothing like New Orleans Red beans I flowed it to the to the tea. It’s very spicy. I added a pinch of cayenne and way to spicy so glad I didn’t ass any more. Creole seasoning already has spice in it and your sausage. Very brothy. It’s nothing like red beans it’s more soupy flavor is good just isn’t red beans

    Reply
  8. Morgann says

    November 11, 2021 at 6:51 pm

    5 stars
    Great recipe to follow! I am in the middle of making this tonight and so far the house is smelling great! I look forward to serving my family!

    Reply
  9. Warren says

    September 30, 2021 at 2:25 pm

    How do you cook dried beans in just 15 minutes?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      September 30, 2021 at 3:37 pm

      This recipe, as written in the recipe card at the bottom of the post, calls for 3 cans of red beans – not dried beans 🙂

      I only mention dry beans in the post under the heading “Authentic Louisiana Red Beans and Rice” :

      “Canned beans are never used. Instead, dry red beans are soaked overnight and simmered the next day.”

      Reply
      • Warren says

        September 30, 2021 at 4:14 pm

        OK I see now I miss read.thought it was a recipe for Red beans and rice with dried beans.

  10. Simone says

    November 6, 2020 at 1:10 pm

    5 stars
    Loved the flavours in this dish. Thanks for the recipe!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      November 6, 2020 at 1:20 pm

      Thanks for the lovely feedback Simone 🙂

      Reply
  11. Victoria says

    July 13, 2020 at 4:52 pm

    My family isn’t too fond of celery, will it make a big difference if I don’t include it.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      July 13, 2020 at 6:56 pm

      No worries Victoria, you can exclude the celery 🙂 . But do keep in mind that celery is a core ingredient for the overall flavor of this dish.

      Reply
  12. Nancy says

    February 17, 2020 at 5:55 am

    5 stars
    This recipe sounds great… and I sure want to try it…. I hope you can tell me……… is there another type of beans I can use besides Kidney. I do not like the taste, and in my chili I always use chili beans… and the substitution works good…. I am wondering if you can recommend another bean I might use. I just discovered your site, and am thrilled with all the recipes (love all your pre recipe information, as although I am 70, only the last year, cooking has become a passion. and I so appreciate your tips, knowledge and ideas….. thank you… I’ll be writing recipe cards all night, I’m sure.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      February 17, 2020 at 1:24 pm

      Hi Nancy,

      I haven’t tried to substitute the red beans in this dish before, but I think a substitution could be white cannellini beans. Good luck and please let me know how it turns out 🙂

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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